Recipes
Thai-Style Pineapple Salmon with Sweet Chili-Hoisin Rice
4 servings
30 minutes total
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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 ½ lb), skin removed
- ½ teaspoon kosher salt
- ¼ teaspoon pepper
- ¼ cup hoisin sauce
- ½ cup sweet chili sauce
- 2 tablespoons rice vinegar
- ¼ cup presliced green onions
- 1 cup frozen peas and carrots
- ¼ cup roasted peanuts, coarsely chopped
- ¼ cup fresh cilantro, coarsely chopped
Steps
- 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.
- Place pineapple slices (reserving juice) on foil-lined baking sheet; top with salmon. Sprinkle salmon with salt and pepper. Whisk ¼ cup reserved pineapple juice, hoisin sauce, sweet chili sauce, and vinegar until combined (reserve ¼ cup). Pour sauce over salmon; bake 10 minutes on center oven rack.
- 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.
Amount per ¼ recipe serving: Calories 730, Total Fat 28g, Sat Fat 5g, Trans Fat 0g, Chol 100mg, Sodium 1060mg, Total Carb 76g, Fiber 4g, Sugars 32g, Protein 42g, Calc 6%, Vitamin A 80%, Vitamin C 35%, Iron 10%