Baked Salmon with Tropical Rice - A Delicious and Healthy Dish

Indulge in the flavors of the ocean with this tantalizing Baked Salmon with Tropical Rice recipe. The succulent salmon fillet is perfectly cooked to retain its moistness and topped with a tropical salsa that adds a burst of freshness and tanginess. Served alongside a fragrant and colorful blend of tropical rice infused with delightful fruits, this dish is not only visually appealing but also a wholesome treat for your taste buds. Whether you're hosting a dinner party or simply craving a nutritious meal, this recipe is sure to impress!

Ingredients

• 4 salmon fillets
• 1 tablespoon olive oil
• Salt and pepper to taste
• For the tropical salsa:
• 1 cup diced pineapple
• 1 cup diced mango
• 1/2 cup diced red bell pepper
• 1/4 cup finely chopped red onion
• 2 tablespoons freshly squeezed lime juice
• 2 tablespoons chopped cilantro
• Salt to taste
• For the tropical rice:
• 1 cup jasmine rice
• 2 cups water
• 1/2 cup diced pineapple
• 1/2 cup diced mango
• 1/4 cup diced red bell pepper
• 1/4 cup chopped green onions
• 1/4 cup chopped cilantro
• 1/4 cup unsweetened shredded coconut
• 1/4 cup toasted cashews
• Salt to taste

Directions

1. Preheat the oven to 400°F (200°C).
2. Place the salmon fillets on a baking sheet lined with parchment paper.
3. Drizzle the salmon fillets with olive oil and season with salt and pepper.
4. Bake the salmon in the preheated oven for 12-15 minutes, or until the fish flakes easily with a fork.
5. While the salmon is baking, prepare the tropical salsa by combining the diced pineapple, mango, red bell pepper, red onion, lime juice, cilantro, and salt in a bowl. Toss well to combine.
6. In a separate saucepan, rinse the jasmine rice under cold water until the water runs clear. Drain well.
7. In the same saucepan, combine the rinsed rice, water, diced pineapple, diced mango, diced red bell pepper, chopped green onions, chopped cilantro, shredded coconut, and salt. Stir to combine.
8. Bring the rice mixture to a boil over medium-high heat.
9. Reduce the heat to low, cover the saucepan, and simmer for 15-20 minutes, or until the rice is cooked and the liquid is absorbed.
10. Remove the saucepan from the heat and let it sit, covered, for 5 minutes to allow the rice to steam.
11. Fluff the rice with a fork and stir in the toasted cashews.
12. To serve, place a salmon fillet on each plate and top it with a generous portion of the tropical salsa. Serve the salmon alongside the fragrant tropical rice.
13. Enjoy the delightful flavors of this Baked Salmon with Tropical Rice, a perfect balance of health and taste!

Interesting Facts