Grilled Jerk Salmon with Coconut Rice and Pineapple Salsa
Tips for Experienced Cooks
When grilling the salmon, use a fish basket if available to prevent the fillets from sticking to the grill grates and to make flipping easier. For an enhanced smoky flavor, consider adding a sprinkle of smoked paprika to the jerk seasoning. Elevate the coconut rice by toasting the rice in a dry pan until slightly golden before adding the liquids; this method intensifies the rice's nutty flavor. Experiment with the pineapple salsa by adding a splash of dark rum for an intriguing depth of flavor.
Step 1: Preheat grill and season salmon
Preheat grill to medium-high heat. Rub jerk seasoning evenly over both sides of the salmon fillets.
- 4 salmon fillets
Step 2: Cook coconut rice
In a medium saucepan, combine jasmine rice, coconut milk, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until rice is tender and liquid is absorbed. Fluff with a fork.
- 1 cup jasmine rice
- 1 (13.5 oz) can coconut milk
- 1 cup water
- 1/2 teaspoon salt
Step 3: Prepare pineapple salsa
While the rice is cooking, prepare the pineapple salsa by combining diced pineapple, red onion, cilantro, jalapeno, lime juice, salt, and pepper in a bowl. Mix well.
- 1 cup diced pineapple
- 1/4 cup diced red onion
- 2 tablespoons chopped cilantro
- 1 jalapeno, seeded and diced
- 2 tablespoons lime juice
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Step 4: Grill the salmon
Grill the salmon fillets for 4-5 minutes per side, or until cooked through and flaky.
Step 5: Serve
To serve, divide the coconut rice among plates, top with grilled jerk salmon fillets, and spoon pineapple salsa over the salmon. Enjoy!
Meat, Eggs, & Dairy
- 4 fillets salmon
Fresh Produce & Herbs
- 1/2 cup diced pineapple
- 1/4 cup diced red onion
- 1/4 cup chopped cilantro
- 1 clove jalapeno
- 1 clove lime
Pantry Items
- 2 cups jasmine rice
- 1 can coconut milk
- 1 cup water
Seasonings & Spices
- 4 tablespoons jerk seasoning
- 1/2 teaspoon salt
- 1 clove salt
- 1 clove pepper
