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This Salmon Rice Bowl with Charred Pineapple Salsa is one of my favourite summertime recipes!
Full of exciting flavours, while totally nutritious! Trust me, you are going to love this recipe… its absolutely delicious!
The salmon really packs a punch!
I love cooking with salmon throughout the week because not only is it very nutritious… but it is also the perfect low maintenance protein! Super easy to prepare, even on busy weeknights!
For this recipe, I drizzle each piece of salmon with some olive oil and sprinkle on the most delicious spice blend and bake until light, flaky and delicious!
The spice blend is perfectly smokey with an unexpected hint of ginger which makes it extremely tasty!
And the best part… the Charred Pineapple Salsa!
You guys this pineapple salsa is DELISH!
Light and fresh with yummy hints of char from the grilled pineapple and tang from the lime juice. The ideal grilled salsa for this salmon bowl or almost any other summertime meal!
I love the gentle heat that the fresh jalapeños bring to this salsa. If you are like me and enjoy a nice kick of spice then add some of the jalapeno seeds into your salsa! Alternatively, you can remove the jalapeno seeds if you are sensitive to spice.
Salmon Rice Bowl with Charred Pineapple Salsa
Ingredients:
2 salmon fillets
Olive oil (about 1 tbsp)
1 tbsp smoked paprika
1 tbsp garlic powder
2 tsp dried parsley flakes
1 tsp onion powder
1 tsp ground ginger
Pinch of salt
1 cup cooked rice
1.5 cups shredded cabbage
1 tbsp toasted seseme seeds
For the Charred Pineapple Salsa:
1/2 pineapple, skin removed and sliced
Olive oil
3/4 cup cucumber, finely diced
1/2 cup cilantro, finely chopped
1/4 cup red onion, finely chopped
1/2 jalapeno, finely chopped
1/2 lime, juiced
Method
Preheat the oven to 350 degrees.
Add the smoked paprika, garlic powder, parsley flakes, onion powder, ground ginger and salt into a bowl a stir to combine.
Drizzle each salmon fillet with some olive oil and sprinkle with the spice blend. You can use as little or as much of the spice blend as you like and any extra can be stored in an air tight container.
Cook the salmon in the oven for 20-25 minutes, or until cooked through.
While the salmon is cooking, drizzle the pineapple slices with some olive oil and then place onto a grill pan or bbq over medium to medium-high heat. Grill for 3 minutes per side or until you can see perfectly charred grill marks. Remove from heat and allow too cool. Once cooled, cut the charred pineapple into small cubes (about 1 cm).
To a bowl, add the charred pineapple cubes, cucumber, cilantro, red onion, jalapeño and fresh lime juice. Stir to combine.
To assemble, add half a cup of rice to each bowl, followed by some shredded cabbage, a salmon fillet and some charred pineapple salsa. Top each bowl with some toasted sesame seeds and enjoy!
I hope you love these Salmon Rice Bowls with Pineapple Salsa!
Here are some more yummy recipes that you may want to try for dinner this week:
Fish Tacos with Creamy Cilantro Sauce
Southwest Chicken Salad with Cilantro Lime Dressing
Shrimp Bowls with Mango Salsa & Coconut Rice
I hope you enjoy these recipes! Make sure to tag me on instagram if you make any of them 🙂
Your Girl,
A
