Description
Delicious salmon filets served with a refreshing pineapple salsa and a creamy green sauce, perfect for any occasion.
Ingredients
Scale
- 4 (4-6 ounce) salmon filets, cut into bite-sized chunks
- 1 cup teriyaki sauce (I like Primal Kitchens)
- 1–2 tablespoons chopped chipotle in adobo
- 1 teaspoon garlic powder
- salt and black pepper
- 3–4 cups cooked rice
- 1 cup sliced cucumbers
- 2 cups pineapple chunks
- 2 avocados, diced
- 1 serrano or jalapeño, sliced
- 1/2 cup fresh cilantro, chopped
- 2 tablespoons lime juice
- 1/2 cup plain Greek yogurt
- 1/2 cup fresh cilantro
- 1/4 cup fresh parsley
- 1 jalapeño, seeded if desired
- 1 clove garlic
- 3 tablespoons fresh lime juice
- sea salt
Instructions
- Preheat the oven to 450°F.
- Rub a sheet pan with oil.
- On the sheet pan, toss the salmon with 1/2 cup teriyaki sauce, chipotle, garlic powder, salt, and pepper.
- Bake for 10–15 minutes, until the salmon is cooked to your liking.
- Toss with more teriyaki sauce, if desired.
- To make the salsa, combine all ingredients in a bowl.
- To make the creamy green sauce, blend all ingredients until smooth.
- Serve the salmon with the pineapple salsa, creamy green sauce, and cucumbers.
- Finish with fresh lime juice.
- I love serving this over coconut or cilantro rice.
Notes
- This dish pairs well with jasmine or basmati rice for added flavor.
- Adjust the spiciness by altering the amount of jalapeño or chipotle used.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 filet with salsa
- Calories: 400
- Sugar: 7g
- Sodium: 600mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 85mg