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Pan-Seared Salmon w/Coconut Ginger Rice & Pineapple Salsa

This delicious Pan-Seared Salmon w/Coconut Ginger Rice & Pineapple Salsa recipe was provided compliments of world famous Chef Chai of Chai's Island Bistro, Dining Out with Chai & Singha Thai Restaurant.

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Prep Time: 15 | Cook Time: 45 | Ready In: 60
Ingredients: Print   Add to cart
US Metric

•6-8 ounces Salmon Filet seasoned with salt and pepper
•2 tablespoons vegetable oil or butter
•¼ cup of steamed Broccoli
•2 tablespoon dices pineapple
•½ tablespoon dices red bell pepper
•½ tablespoon chopped onion
•½ tablespoon chopped Chinese parsley
•dash of Tabasco
•sugar and salt to taste
•2 cups coconut ginger rice (See recipe below)

Coconut Rice
•1 cup long grain rice
•¾ cup coconut milk
•½ cup chicken stock
•one large piece of ginger
•salt and pepper to taste

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Cooking Process:
  • Combine all the coconut rice ingredients together and steam for about half and hour to forty five minutes or until rice is cooked, set aside
  • To make pineapple salsa, combine pineapple, bell pepper, onions, Chinese parsley, Tabasco, sugar and salt. Taste the salsa, add sugar or lemon juice if needed, depend on the pineapple.
  • Sauté salmon in sauté pan with medium heat about 2-3 minutes on each side or until the fish is cooked.
how to serve:

Plate coconut rice in the center of the plate and top with the fish. Garnish the rice with broccoli and top the fish with pineapple salsa