Coconut Rice with Pineapple Salsa and Grilled Salmon

July 2026Ralston Family Farms
Coconut Rice with Pineapple Salsa and Grilled Salmon

Savor the last bit of summer with this citrus and coconut rice dish!

Ingredients

Preparation

  1. In a fine colander, rinse rice with water until water runs clear.
  2. In a large pot add rinsed rice and remaining Coconut Rice ingredients then bring to a boil. Reduce heat to low, cover, and gently simmer for 15 minutes.
  3. Meanwhile, cut and stir together all Pineapple Salsa ingredients. Taste and add more lime juice or salt if needed then set aside.
  4. Remove rice from heat and keep covered to let steam for 10 minutes. At the same time, turn your grill on medium-high (375°-425°F) to heat it up.
  5. Pat salmon dry and rub with oil then coat evenly with paprika and salt.
  6. When grill is hot, coat grill with oil and place salmon, skin side UP on the grill. Cook for about 3 minutes until it has grill marks and the flesh is opaque.
  7. Flip carefully with a metal spatula under the fish (and tongs if needed on top) so skin side is now on the heat. Cook for another 2-5 minutes until cooked to your liking, about 125°-130°F.
  8. Remove fish from heat.
  9. Serve coconut rice topped with pineapple salsa and salmon and enjoy!
  10. Remove lid from Coconut Rice and fluff with a fork then serve on a plate topped with Pineapple Salsa and Grilled Salmon