WILD SALMON, PINEAPPLE SALSA, AND LEMON DILL TARTAR SAUCE

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Last summer I read an article about how crucial it is for developing brains to eat fatty fish. (Or supplement with fish oil). So I made a goal to feed my kids fish more often and make it more appealing to them. (Instead of just salmon for Jake and I, while the kids eat Mac n Cheese 😜.) And I will say, that after repeated exposure, my kids find fish more appealing than they did a year ago. 

This is one of those dinners that turned out so good that I couldn’t stop thinking about the leftovers I got to eat for the lunch the next day. The fresh flavors and textures were delightful! You gotta make this. And don’t skip the tartar sauce! 

I am very picky about salt. My favorite salt, and the only salt I use is Redmond Real Salt. I love it because it is pure, unprocessed, full of naturally-occurring trace minerals, has no fillers, no anti-caking agents, no additives or unhealthy pollutants added to it. Sadly most commercial table salt has a lot of not great things added to it, is processed, and has no trace minerals. Redmond real salt has been mined from an ancient sea bed in central Utah- making it true sea salt! I get my salt here. To make it more cost effective, I buy in bulk and order a 25 pound bag of salt every few years. I store it in mason jars and it lasts me a few years. 

Find Redmond Real Salt here.*

Use the coupon code ‘AMBERSKITCHEN’ to save 15%.

*This is an affiliate link and I may receive a commission on your purchase. Thank you for shopping through this link. 

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Wild Salmon, Pineapple Salsa, and Lemon Dill Tartar Sauce

5 from 2 votes

One of my favorite salmon dinners! What a mix of fresh flavors and textures! Trust me, you will want to make enough for leftovers.

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Prep Time 20 minutes mins

Cook Time 15 minutes mins

Course: Main Dishes

Ingredients Method

Ingredients

  

Salmon Ingredients

• a fillet of bright-colored, wild-caught salmon (I buy mine at Costco)
• avocado oil
• lemon pepper (I use Redmond Real Salt organic lemon pepper)

Pineapple Cucumber Salsa

• 1/4 red onion, diced
• 1/2 bell pepper, diced (or swap for a jalapeno)
• 1/2 cup diced cucumber (or swap cucumber for jicama)
• 4 diced tomatoes
• 2-3 cups diced fresh pineapple
• 1/4 cup chopped cilantro
• 1 clove minced garlic
• juice of one lime
• 1/2 tsp salt

Coconut Rice

• 2 cups Jasmine Rice
• 2 cups water
• 1, 14 oz can full fat coconut milk
• 1 T sugar
• 1 tsp salt

Lemon-Dill Tartar Sauce

• 1/2 cup mayo
• juice of 1/2 lemon
• 2-3 T chopped fresh dill
• salt and pepper to taste

Method

 

Salmon Directions

1. Preheat oven to 400 degrees Fahrenheit.
2. Take salmon skin side down, and rub with avocado oil and season generously with lemon pepper.
3. Bake for 15 minutes or just until the salmon starts to flake. Don’t overcook it.

Pineapple Cucumber Salsa

1. Mix to combine

Coconut Rice

1. Bring ingredients to boil, then cover and turn to low heat for 15 minutes. Remove from heat.

Assemble Your Rice Bowl

1. 1. Rice
2. 2. Pineapple Salsa
3. 3. Salmon
4. 4. Tartar Sauce
5. 5. Garnish with more fresh dill/lemon wedge