If you follow me on Instagram, you probably saw the gorgeous Copper River Salmon we enjoyed for dinner on Sunday night. The color of the salmon is stunning! As red and beautiful as can be. Just as salmon should be. Our family was introduced to Copper River Salmon last year when I was part of the Fresh Catch Crew. I had fun coming up with new recipes and ways to use the gorgeous salmon. I felt very spoiled! On Friday afternoon we received a surprise shipment of sockeye and we were overjoyed.
On Sunday night I decided to throw together a quick, healthy salmon dinner–Salmon with Thai Pineapple-Cucumber Salad. It was so refreshing and full of flavor. I love simple recipes like this that rely on fresh ingredients. It’s one of those dishes that I couldn’t wait until the next day to dig into the leftovers. (For breakfast!)
My little garden is coming along. The cucumbers aren’t quite ready yet–they’re still little guys. But the pots are overflowing with fresh mint. I love mint with cucumbers and pineapple. This salad is a take on my favorite Thai Cucumber Tomato Salad with Mint, Basil and Cilantro. Subbing the pineapple for the tomatoes was a fabulous idea, if I do say so myself. I loved the fresh, vibrant sweetness with the spicy chiles (the firstlings from my garden) and the mint. I added in some fresh green onions from my CSA. Lots of fresh flavors and textures.
I served this on a bed of forbidden rice. I’ve had a bag in my cupboard for about a year and had never gotten around to using it. My kids were a little freaked out by the black rice, but I thought it was delicious and fun. They eventually got used to the idea. They are so silly sometimes! If you don’t have black rice, use your favorite kind. Feel free to substitute basil or cilantro for the mint, or use a combination. I also think I’ll add another chile or two next time. It wasn’t nearly spicy enough. :)
- For salmon:
- 1½ to 2 lbs. wild caught salmon (I prefer Copper River Salmon to all others), 4-6 oz. per serving
- sea salt
- a little oil
- hot cooked forbidden black rice, for serving
- For salad:
- One 8-10" cucumber, peeled if waxed, cut into ½" dice
- 2 heaping cups fresh pineapple, cut into ½" dice
- ¾ cup green onions, bottoms and tops, thinly sliced
- ½ to 1 cup fresh mint (can also use part Thai basil and/or cilantro)
- 2 Tablespoons rice wine vinegar
- 1-2 Tablespoons Thai fish sauce
- 1 Tablespoon fresh lime juice
- 1 Tablespoon raw honey
- For salmon: Season salmon well on both sides with sea salt. Let stand for a few minutes until ready to cook.
- Heat a non-stick skillet or grill pan over medium high heat. Coat pan with a tiny drizzle of oil--just enough to prevent sticking.
- Cook the salmon skin-side down for 2-3 minutes. Carefully flip and continue cooking for another 3-4 minutes or until the fish is cooked through. Repeat until all of the salmon is cooked.
- Set aside and keep warm until ready to serve.
- For Thai Pineapple-Cucumber Salad: Toss the cucumber and pineapple with the green onions, mint and remaining ingredients. Chill until ready to use. Serve cold or at room temperature.
- To serve: Place the salmon on top of some cooked rice on a plate. Spoon some of the salad on top. Garnish with more herbs if desired. Serve.
- Yield: 4-6 servings.