Thai Pineapple Salmon with Sweet Chili-Hoisin Rice

Ingredients

2 cups water
1 tablespoon sesame oil
1 cup Jasmine rice
1 (8-oz) can pineapple slices in juice, undrained
Nonstick aluminum foil
4 salmon filets (1 1/2 lb), skin removed
1/2 teaspoon kosher salt
1/4 teaspoon pepper
1/4 cup hoisin sauce
1/2 cup sweet chili sauce
2 tablespoons rice vinegar
1/4 cup presliced green onions
1 cup frozen peas and carrots
1/4 cup roasted peanuts, coarsely chopped
1/4 cup fresh cilantro, coarsely chopped

Steps

  1. Preheat oven to 375°F. Bring water and oil to boil for rice in medium saucepan. Stir in rice and cover; reduce heat to low and cook 20 minutes.
  2. Place pineapple slices (reserving juice) on foil-lined baking sheet; top with salmon. Sprinkle salmon with salt and pepper. Whisk 1/4 cup reserved pineapple juice, hoisin sauce, sweet chili sauce, and vinegar until combined (reserve 1/4 cup). Pour sauce over salmon; bake 10 minutes on center oven rack.
  3. Remove rice from heat. Stir in reserved sauce, onions, and peas and carrots; cover and let stand 5 minutes. Set oven to broil; broil salmon 5–10 minutes or until well browned and salmon is 145°F. Chop peanuts and cilantro. Serve salmon over rice, drizzle with pan sauce, and sprinkle with peanuts and cilantro.
CapMel Staff
Latest posts by CapMel Staff (see all)

RELATED ARTICLESMORE FROM AUTHOR