Wild Salmon with Pineapple Salsa and Lemon Dill Tartar Sauce

INGREDIENTS:

SALMON

• a fillet of bright colored, wild caught salmon
• avocado oil
• lemon pepper

1. Preheat oven to 400 degrees. Take salmon skin side down, and rub with avocado oil and season generously with lemon pepper. Bake for 15 minutes or just until the salmon starts to flake. Don’t overcook

PINEAPPLE CUCUMBER SALSA

• 1/4 of a red onion, diced
• 1/2 of a bell pepper, diced (or swap for jalapeno)
• 1/2 cup of diced cucumber (or swap for jicama)
• 4 diced tomatoes
• 2-3 cups diced fresh pineapple
• 1/4 cup of chopped cilantro
• 1 clove minced garlic
• juice of one lime
• 1/2 tsp salt

1. Combine all ingredients

COCONUT RICE

• 2 cups jasmine rice
• 2 cups water
• 1, 14 oz. can full fat coconut milk
• 1 T sugar
• 1 tsp salt

1. Bring ingredients to boil,  then cover and turn to low heat for 15 minutes. Remove from heat.

LEMON DILL TARTAR SAUCE

• 1/2 cup mayo
• juice of 1/2 lemon
• 2-3 T chopped fresh dill
• salt and pepper to taste

Assemble your rice bowl:

• rice
• pineapple salsa
• salmon
• tartar sauce
• garnish with more fresh dill/lemon wedge

From Amber’s kitchen