Salmon with Thai Pineapple-Cucumber Salad
Recipe type: Main
Cuisine: Asian
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
A healthy recipe for salmon on top of forbidden black rice, topped with a fresh, flavorful pineapple-cucumber salad.
  • 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
  1. For salmon: Season salmon well on both sides with sea salt. Let stand for a few minutes until ready to cook.
  2. 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.
  3. 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.
  4. Set aside and keep warm until ready to serve.
  5. 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.
  6. 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.
  7. Yield: 4-6 servings.
Recipe by Cafe Johnsonia at