Pineapple Salsa Salmon And Rice With Asparagus Tips

Name: Pineapple Salsa Salmon And Rice With Asparagus Tips
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Pineapple Salsa Salmon with Rice; 1/2 lb fresh pineapple chunks; 1 c La Mexicana Mild Salsa (or see No Cook Salsa recipe); 1 tbs honey mustard; 2 tsp cornstarch; 2 tsp horseradish sauce; 4 Wild Sockeye Salmon Filets, skins removed - about 1 1/2 lbs; Cooking Spray; 1/2 tsp lemon pepper seasoning; 1 1/2 c water; 2 c instance rice; Asparagus Tips; 1lb fresh asparagus; 1 tbs water; 1 tbs garlic butter; 1/2 tsp season salt

Servings: persons

Pineapple Salsa Salmon with Rice
1/2 lb fresh pineapple chunks
1 c La Mexicana Mild Salsa (or see No Cook Salsa recipe)
1 tbs honey mustard
2 tsp cornstarch
2 tsp horseradish sauce
4 Wild Sockeye Salmon Filets, skins removed - about 1 1/2 lbs
Cooking Spray
1/2 tsp lemon pepper seasoning
1 1/2 c water
2 c instance rice
Asparagus Tips
1lb fresh asparagus
1 tbs water
1 tbs garlic butter
1/2 tsp season salt

1
Pineapple Salsa Salmon with Rice
2
1. Chop pineapple into small pieces. Combine in medium bowl with salsa, honey mustard, cornstarch and horseradish. Set aside.
3
2. Coat both sides of salmon with cooking spray. sprinkle with lemon peper
4
3. Preheat large saute pan on med-hi 2-3 min. Place water in medium saucepan. Cover & bring to boil for rice.
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4. Place fish in sauce pan, cook 3 min. Turn fish and add salsa mixture. Cover and reduce heat to med. Cook 5-7 min more or until fish is opaque and flaky.
6
5. Meanwhile, stir rice into boiling water. Cover, remove from heat and let sit 5 min.
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6. Serve by spooning rice on plate and toping with fish and salsa.
8
Asparagus Tips:
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1. Cut 1-2 inches of asparagus ends off and discard. Cut remaining spears about 2 in long. Place in microwave safe bowl and add water.
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2. Cover and microwave on HIGH 4-5 min, stirring once until done you your likeness.
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3. Drain asparagus, stir in garlic butter and season salt.
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4. Serve.

896

kcal

Calories

Fat

111

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Pineapple Salsa Salmon with Rice, 1/2 lb fresh pineapple chunks, 1 c La Mexicana Mild Salsa (or see No Cook Salsa recipe), 1 tbs honey mustard, and more.

Yes, Pineapple Salsa Salmon And Rice With Asparagus Tips falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!