Grilled Jerk Salmon with Coconut Rice and Pineapple Salsa
Tips for Experienced Cooks
To elevate this dish, consider using a homemade jerk seasoning blend to control the flavor intensity and salt content, and opt for wild-caught salmon for a richer flavor and firmer texture. For a more complex and aromatic coconut rice, toast the rice in a bit of oil until translucent before adding the liquids. Enhance the pineapple salsa with a splash of rum or tequila and let it marinate for an hour to meld the flavors.
Step 1: Preheat and Prepare Salmon
Preheat grill to medium-high heat. Rub jerk seasoning all over the salmon fillets.
- Jerk seasoning
- Salmon fillets
Step 2: Cook Coconut Rice
In a saucepan, combine rice, coconut milk, and water. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes or until rice is tender and liquid is absorbed.
- 1 cup rice
- 1 can (13.5 oz) coconut milk
- 1 cup water
Step 3: Make Pineapple Salsa
While the rice is cooking, prepare the pineapple salsa by combining diced pineapple, red bell pepper, red onion, cilantro, lime juice, salt, and pepper in a bowl. Mix well.
- 1 cup diced pineapple
- 1 red bell pepper, diced
- 1/2 red onion, diced
- 1/4 cup chopped cilantro
- Juice of 1 lime
- Salt and pepper to taste
Step 4: Grill Salmon
Grill the salmon fillets for 4-5 minutes per side or until cooked through.
- Salmon fillets from Step 1
Step 5: Serve
Serve the grilled jerk salmon over the coconut rice and top with pineapple salsa. Enjoy!
Meat, Eggs, & Dairy
- 4 fillets salmon
Fresh Produce & Herbs
- 1 cup diced pineapple
- 1/2 cup diced red bell pepper
- 1/4 cup diced red onion
Pantry Items
- 1 cup white rice
- 1 cup coconut milk
- 1 cup water
Seasonings & Spices
- 2 tablespoons jerk seasoning
- 2 tablespoons chopped fresh cilantro
- all-purpose flour salt
- all-purpose flour pepper
