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

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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Course: Main Dishes

Prep Time: 20 minutes minutes

Cook Time: 15 minutes minutes

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

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Instructions

Salmon Directions

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

Pineapple Cucumber Salsa

• Mix to combine

Coconut Rice

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

Assemble Your Rice Bowl

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