Lately, I have been on a bit of a rice bowl kick. They are just so easy to whip up and endlessly customizable, so if you are in the mood for Mexican food you can make this Honey Lime Chicken Rice Bowl and if you have some fresh fruit on hand, you can make my Ponzu Salmon Rice Bowl or this Sweet Chili & Lime Salmon Rice Bowl.
There are so many options when it comes to whipping up your own fabulous rice bowl and today’s recipe is crammed full of flavor with fresh pineapple salsa, a light creamy slaw and a sweet, tangy glazed salmon. It’s bright, flavorful and incredibly delicious. You’re going to love this bowl…
Let’s get started…
Begin by gathering your ingredients. You will need to cook 1 1/2 cups of white rice according the manufacturers instructions. I love using basmati for rice bowls, but your favorite rice will work fine. Since the rice will take the longest to cook, get that started before you start the rest of the ingredients.
In addition to the rice, you will need to make some pineapple salsa by combining 1 cup of fresh diced pineapple, 1/2 of a small minced sweet bell pepper, 1/4 cup of minced red onion, 2 tablespoons of finely chopped fresh cilantro, 1 tablespoon of fresh lime juice and a pinch of salt and tajin seasoning.
You will also need to whip up a small batch of citrusy slaw by thinly slicing 1 cup of cabbage (red or green) and tossing it with 1 tablespoon of plain Greek yogurt, 1 tablespoon of fresh lime juice and a pinch of salt, black pepper and celery salt.
Now that the rice is cooking and you have whipped up the salsa and slaw, let’s make some pineapple glazed salmon…
Start by patting 2 salmon filets dry with paper towels and generously season them with your favorite seasoned salt. I love Lawry’s seasoned salt on salmon and it works perfectly with the pineapple glaze, but feel free to use your favorite! If you don’t have any seasoned salt in your pantry, you could also use a combination of garlic powder, onion powder, chili powder, paprika, cumin and some salt and black pepper.
Add a tablespoon of extra virgin olive oil into a large skillet and place it over medium heat. Once the skillet is warm, place the salmon skin side up into the skillet and let the salmon cook for about 4 minutes undisturbed. While the salmon is cooking, whisk together 1/2 cup of fresh pineapple juice with 2 tablespoons of soy sauce and 1 teaspoon of crushed garlic in a small bowl.
Once the underside is crisp and golden brown, flip the salmon and add the pineapple glazed into the skillet. As the salmon cooks to your liking, spoon some of the pineapple glaze over the crispy salmon a few times.
While the salmon is finishing up in the skillet, fluff up your rice and divide it between two shallow bowls. Now divide the pineapple salsa and citrusy slaw between the bowls and as soon as your salmon is cooked, transfer it into the bowls and prepare yourself for greatness…
If you have any leftover pineapple glaze, drizzle it over the rice… its so good!
This bowl has everything… crispy salmon, creamy slaw, fluffy rice and tart, tangy salsa. There is a bit of sweet, salty, crunchy, soft… literally everything you need flavor wise. I love adding a few lime wedges on the side to squeeze over any rice that wasn’t blessed with that pineapple glaze.
These bowls are fabulous and you will be so glad that you whipped them up…
Pineapple Glazed Salmon Rice Bowl
Ingredients
Pineapple Salsa
- 1 cup of fresh pineapple, diced
- 1/2 of a small sweet bell pepper, diced
- 1/4 cup of red onion, minced
- 2 tablespoons of fresh cilantro, finely chopped
- 1 tablespoon of fresh lime juice
- a pinch of salt and tajin seasoning (optional)
Citrus Slaw
- 1 cup of cabbage, thinly sliced
- 1 tablespoon of plain Greek yogurt
- 1 tablespoon of fresh lime juice
- a pinch of salt, black pepper and celery salt (optional)
Pineapple Glazed Salmon
- 2 salmon filets
- 1 teaspoon of seasoned salt (such as Lawry's)
- 1 tablespoon of extra virgin olive oil
- 1/2 cup of fresh pineapple juice
- 2 tablespoons of soy sauce
- 1 teaspoon of garlic, crushed
Assembly
- 1 1/2 cups of white rice, cooked
- fresh cilantro, finely chopped (optional garnish)
- lime wedges (optional garnish)
Instructions
- Begin by cooking 1 1/2 cups of white rice according to the manufacturers directions
Make the pineapple salsa...
- In a medium bowl, combine 1 cup of fresh diced pineapple with 1/2 of a small minced sweet bell pepper, 1/4 cup of minced red onion, 2 tablespoons of finely chopped fresh cilantro, 1 tablespoon of fresh lime juice and a pinch of salt and tajin seasoning and set aside for now
Make the citrus slaw...
- In a medium bowl, toss 1 cup of thinly sliced cabbage (red or green) with 1 tablespoon of plain Greek yogurt, 1 tablespoon of fresh lime juice and a pinch of salt, black pepper and celery salt
Make the pineapple glazed salmon...
- Pat 2 salmon filets dry with paper towels and season them generously with seasoned salt
- Add 1 tablespoon of extra virgin olive oil into a skillet and place it over medium heat
- Once the skillet is warm, place the salmon skin side up into the skillet and let is cook undisturbed for 4 minutes or until the underside is crisp and golden brown
- While the salmon is cooking, whisk 1/2 cup of fresh pineapple juice with 2 tablespoons of soy sauce and 1 teaspoon of crushed garlic in a small bowl
- Once the underside is crisp and golden brown, flip the salmon and pour the pineapple glaze into the skillet
- Cook the salmon, occasionally spooning the pineapple glaze over the salmon, until it is done to your liking
- Once the salmon is done, remove the skillet from the heat to prevent the glaze from burning
Assemble the bowls...
- Divide the rice between two shallow bowls
- Add half of the pineapple salsa and citrus slaw into each bowl
- Add the crispy glazed salmon into the bowls and garnish with finely chopped cilantro and lime wedges
- Enjoy!
