 |
| Pineapple Salmon with Rice & Salsa |
A great Caribbean Salmon recipe prepared by chef Najoud founder of "Chef On the Block"! She mixed different fruits and vegetables to bring you a delicious salmon dish with rich flavored salsa and rice. Don’t miss that tangy taste of mango with lime and pineapples!
Preparation Time: 15 minutes approximately
Cooking Time: 30 minutes approximately
Serves: 2 persons
All you need
Rice
1/2 cup brown basmati rice
1/8 cup wild rice
2 cups hot water
Pinch of salt
Salsa
6 cherry tomatoes - cut quarters
1 tbsp mango – diced
1 tbsp pineapple – diced
1/2 tbsp red onion – finely diced
1/2 tbsp mint leaves - finely chopped
1/2 tbsp al alali Olive oil
1/2 tbsp fresh lime juice
Salt and al alali Ground Black Pepper to taste
Salmon
500 g salmon fillet - 2 pieces
1 tbsp al alali Olive oil
2 tbsps al alali Pineapple Jam
1 sprig Dill, to roast and garnish
Salt and al alali Ground Black Pepper to taste
Directions
- Rinse rice, then cook uncovered with hot water and salt. Bring to boil then reduce heat, cover and simmer for 20 minutes
- When rice is ready, strain it well then set aside
- Prepare salsa by dicing all ingredients, then mix together in a bowl and set aside
- To prepare the salmon, Preheat oven to 200 ˚C (400 ˚F)
- Season salmon with salt and alali Ground Black Pepper then brush al alali Pineapple Jam on its flesh
- Heat al alali Olive Oil in a pan, then slowly place the salmon skin down and let cook for 5 minutes till the skin is crispy
- Line a pan with aluminum foil and transfer the salmon skin side up, add half dill and roast for 5-7 minutes till flesh is flaky. If it is still not flaky, then return to oven for a few more minutes till you achieve desired result
- Prepare your serving dish by placing the rice followed by the salmon and top with salsa and the remaining dill.
- Serve and enjoy!
