Pat salmon dry with paper towels; place in a large resealable plastic bag. Add Hawaiian marinade to bag, seal, and refrigerate 4 hours.
Who needs a bowl when you can use a pineapple half? Grill salmon and place on a delicious pineapple rice mixture for a tropical Hawaiian flavor.
Servings and Ingredients
|2 (4-oz.) Hy-Vee farm-raised Atlantic salmon fillets|
|½ c. purchased Hawaiian marinade|
|1 c. mango, peeled, seeded, and chopped|
|¼ c. avocado, peeled, seeded, and chopped.|
|3 tbsp. red onion, finely chopped|
|2 tbsp. cilantro, chopped|
|¾ tsp. Hy-Vee salt, divided|
|⅛ tsp. Hy-Vee chili powder|
|1 fresh pineapple|
|1 c. canned Hy-Vee light coconut milk|
|½ c. Hy-Vee long grain white rice, rinsed|
|¼ c. water|
|½ tsp. Hy-Vee crushed red pepper|
Things To Grab
- Paper towels
- Large resealable plastic bag
- Medium bowl
- Large measuring cup
- Serving platter
Combine mango, avocado, red onion, cilantro, lime juice, ¼ teaspoon salt and chili powder in a medium bowl; set aside.
Cut pineapple in half lengthwise. Use a sharp knife to cut into and around the edge, about ½-inch away from peel. Cut out core, discard. Cut the remaining pineapple into small squares. Use a spoon to scoop the pieces out.
Related Content, How-To
Combine 1 cup pineapple pieces, coconut milk, rice, water, remaining ½ teaspoon salt, and crushed red pepper in a large measuring cup. Microwave for 5 minutes on HIGH. Reduce power to 50% and cook an additional 10 minutes. Let cool slightly, then fluff with a fork.
Prepare a gas or charcoal grill with greased grill rack for direct cooking over medium-high heat. Drain salmon; discard marinade. Grill salmon 4 to 6 minutes or until fish flakes easily with a fork (145 degrees), turning once halfway through.
Place pineapple halves on a serving platter. Divide rice mixture between pineapple halves and top each with a salmon fillet and salsa.
Amounts Per Serving
- Total Fat: 30g
- Cholesterol: 60mg
- Sodium: 1460mg
- Total Carbohydrates: 89g
- Protein: 31g
Hy-Vee Seasons Magazine May 2021