• 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!