A healthy recipe for salmon on top of forbidden black rice, topped with a fresh, flavorful pineapple-cucumber salad.
Ingredients
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
Instructions
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.
Recipe by Cafe Johnsonia at https://cafejohnsonia.com/2013/07/salmon-with-thai-pineapple-cucumber.html