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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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
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