Pineapple Salmon Bowls

January 17, 2022Brianna
Pineapple Salmon Bowls

I have barely blogged since becoming pregnant. It’s been a really rough pregnancy in un-traditional ways. Like I got a cough so bad during a cold I had that it lasted literally 3 whole months and I coughed so much/hard that I broke 4 freaking ribs. Now I have about a month left and feeling a lot better in that my ribs are healed and my cough is FINALLY almost all better, but now I’m just at the huge/uncomfortable stage that has heartburn and can’t sleep.

ANYWAY, I have made this for my family about 4 times since I made it the first time about 7 months ago. My 30th birthday is next week and this meal is what I want for my birthday dinner. I figured if its good enough to be my birthday dinner, then I really ought to post this recipe so you can all enjoy it too. It is literally perfect in all the ways. Tons of fresh produce, delicious salmon and a yummy sauce over a bed of sticky rice. If you like salmon you’re going to LOVE this dinner. Please leave a review if you make it or tag me on instagram if you make it!

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Pineapple Salmon Bowls

Super fresh, healthy, and delicious pineapple salsa served over a bed of rice, salmon, and a yummy sauce with a very slight kick to even out the sweetness.

  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Total Time: 40 minutes
  • Yield: serves 4 (or 6 if you buy a bit more salmon) 1x

Ingredients

Scale

Pineapple salsa

1 cup fresh pineapple, diced small

3/4 cup red bell pepper, diced small (about half a pepper)

1/3 cup red onion, diced small

3 Tablespoons cilantro, chopped fine

1 jalapeño, seeds and ribs removed, diced small

Juice of 1 lime

1/4 teaspoon salt

Pineapple sauce-

1 tablespoon corn starch

1/3 cup soy sauce

1/4 cup pineapple juice

Juice of 1 lime

1/3 cup honey

1 teaspoon sriracha (or 1/2 teaspoon if you don’t want a kick)

2 cloves garlic, minced

2 teaspoons fresh grated ginger

For salmon

Salt

Pepper

Olive oil

About 1 pound of salmon, cut into 4 fillets

To serve-

2 cups of dry rice cooked to package directions. (I use sushi rice because I love a good sticky rice with this dish)

Instructions

Pineapple salsa-

Combine all the fruits and vegetables in a small mixing bowl. Juice the lime over it and sprinkle the salt on. Toss till combined.

Pineapple salsa-

In a small sauce pan whisk together the corn starch, soy sauce, pineapple juice, and lime juice. Put on the stove over medium heat and add the rest of the ingredients. Whisk frequently till sauce comes to a simmer and sauce thickens. Remove from stove and set aside.

For Salmon-

Pat salmon till it’s very dry and generously salt and pepper the salmon. Drizzle oil over both sides of the salmon and either using your fingers or a pastry brush spread the oil so it gets evenly distributed.

You can cook the salmon on a grill for a few minutes per side, on the stove in a non-stick pan over medium high heat for 2-3 minutes per side, on a counter grill (like a George Forman type grill), or even in the oven if you’d like to. Just try to not over-cook the salmon or it will be dry and fall apart easier. Salmon doesn’t take that long to cook.

To serve-

Scoop rice into a bowl, place a salmon filet over it followed by a generous spoonful of the pineapple salsa. Drizzle the sauce over and enjoy.

Notes

Best eaten on the day it’s made. Use sushi rice if you have it!

 

Keywords: Salmon, Rice bowl, Pineapple salsa, Salmon bowl, fresh pineapple, sticky rice

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