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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
Cook Time 15 minutes
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