Recipe
Coconut Rice with Pineapple Salsa and Grilled Salmon
Savor the last bit of summer with this citrus and coconut rice dish!
Made with Ralston Family Farms Jasmine Rice
Ingredients
Coconut Rice
- 2 cups Ralston Family Farms Jasmine Rice
- 1, 13.5oz. can unsweetened coconut milk
- 1 ½ cups water
- 2 teaspoons coconut oil
- 2 teaspoons granulated sugar
- 1 teaspoon salt
Pineapple Salsa
- 3 cups small diced pineapple
- 1 red bell pepper, small diced
- ½ cup small diced red onion
- ¼- ½ cup rough chopped cilantro, depending on your preference
- 3 tablespoons fresh lime juice
- 2 tablespoons minced jalapeño, seeds removed
- ½ teaspoon salt
Grilled Salmon
- 4-6, 4-oz. salmon fillets, skin-on
- 1 ½ tablespoons cooking oil, we used avocado oil
- 2 teaspoons sweet paprika
- 1 teaspoon salt
Instructions
- In a fine colander, rinse rice with water until water runs clear.
- 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.
- Meanwhile, cut and stir together all Pineapple Salsa ingredients. Taste and add more lime juice or salt if needed then set aside.
- 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.
- Pat salmon dry and rub with oil then coat evenly with paprika and salt.
- 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.
- 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.
- Remove fish from heat.
- Serve coconut rice topped with pineapple salsa and salmon and enjoy!
- Remove lid from Coconut Rice and fluff with a fork then serve on a plate topped with Pineapple Salsa and Grilled Salmon
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