Here's what you need:
4 salmon fillets, skin off
1 cup uncooked rice
2 cups water
3 tablespoons olive oil, divided
2 tablespoons lime juice
1 cup finely chopped pineapple, fresh is best
1/4 cup finely chopped onion (original recipe calls for red onion, I used yellow)
1 tablespoon white wine vinegar (original recipe calls for rice vinegar, you could probably use red wine vinegar as well)
1 teaspoon cayenne pepper (more or less to taste)
1 tablespoon soy sauce
handful of fresh cilantro, chopped finely
salt and pepper
1. Cook rice according to package instructions (I used a rice cooker).
2. While the rice is cooking, combine pineapple, onion, cayenne, half of the cilantro and vinegar. Mix well and set aside.
3. In a small bowl, combine two tablespoons of oil, lime juice, and the rest of the cilantro. Mix well and set aside.
4. Heat 1 tablespoon of oil in a nonstick pan over medium heat. Season salmon with salt and pepper.
5. Add salmon to pan carefully. Douse with soy sauce and cook on each side for approximately 4 minutes. Time will vary depending on the size and thickness of your fish.
6. Once your rice is finished cooking, add the oil/lime/cilantro mixture and mix thoroughly.
7. Top rice with salmon and salsa; serve hot. Enjoy!
Doesn't that look pretty? I served it alongside a side salad of leaf lettuce tossed in a chipotle cheddar dressing and topped with avocado slices. I paired the whole meal with a crisp white wine from a local vineyard...delicious!
Also...if you're like me and have a little one to feed, ingredients in this meal are very kid-friendly when separated. Our little guy, nearly 18 months old, feasted on the rice (as prepared), chunks of pineapple, chunks of avocado, and a little of the salmon. Not spicy and easily identified so it's not scary to picky eaters.
