Heather Bien

writing and designing a colorful life

Thursday Recipe

Salmon with Coconut Rice and Pineapple Salsa

Last week I had a total Pinterest FAIL. I found a recipe for a healthy Pina Colada smoothie that even had baby spinach thrown in. Well, it was awful. So I had to find another use for all the pineapple and coconut milk I had leftover… I put my creative cooking skills to use and came up with this. As you know, I’m not one for measurements but here is the general gist of what I did.

Coconut Rice:

2 cups jasmine rice
1 ½ cups water
1 cup coconut milk

Over high heat, bring rice, water, and coconut milk to a boil. Reduce to a low simmer and cover for 15 minutes or until water has been absorbed.

 Had I made a trip to the grocery store before preparing this I would have added chopped scallions and shaved ginger root. I did, however, add a splash of Sriracha sauce.


Glaze with honey and rice vinegar. I then cooked it on a skillet over medium heat. Admittedly, I’m not a huge salmon fan and don’t usually eat it so I’m not really sure of the best way to prepare it but this seemed to work just fine, though it did fall apart before I even got it on top of the rice. 

Pineapple Salsa:

Combine diced pineapple, red pepper, jalapeno, red onion, and a splash of orange juice. (You’ll notice in this image I’m missing the jalapeno and red onion. Again, I didn’t have time to make it to the grocery store, but typically when I make this salsa that is what I use. It tastes delish over any seafood. I usually serve it over scallops.)


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