Menu: Pan-Seared Salmon with Pineapple-Jalapeno Relish and coconut rice
2 cups chopped pineapple
1/4 cup finely chopped red onion
1/4 cup finely chopped red bell pepper
1 tablespoon fresh lemon juice
2 teaspoons sugar
1 finely chopped seeded jalapeño pepper
1/2 teaspoon salt, divided
1 teaspoon chili powder
1/4 teaspoon black pepper
4 (6-ounce) salmon fillets
Combine first 6 ingredients in a medium bowl; stir in 1/4 teaspoon salt.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Combine remaining 1/4 teaspoon salt, chili powder, and black pepper, stirring well; sprinkle evenly over fish. Add fish to pan, skin side up; cook 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve with pineapple mixture.
Quick Coconut Rice
- 2 cups uncooked basmati rice
- 1 1/2 cups light coconut milk
- 1 1/2 cups water
- 1/4 teaspoon salt
- 1 cup chopped green onions
Super yummy and super simple salmon dinner. Now eat up!
Recipe and photo courtesy of CookingLight