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Baked Chili Lime Salmon with Pineapple Salsa

October 2, 2017

It has taken me over a month to share this super simple recipe. Please forgive me but I've been busy because ALL THE FALL THINGS!! This recipe is forgiving so use what you have. Olive oil or butter, 14 or 16 oz cans, lime juice or lemon juice. I'm busy and if a recipe calls for something I don't have in the house, I DO NOT put the kids in the car and go to the store. That would take 3 hours! I substitute and pray for the best :) Enjoy and please tag me on Insta if you make it, I'd love to see how yours turns out.

 

*Remember, the underlined links are clickable on all of my posts*

 

You'll need:

 

2lb. Fresh Salmon (I buy the large fillet from Aldi)

2 Tbsp. Olive Oil

Tajin Chili Lime Seasoning

Salt

Pepper

 

2 cups Jasmine Rice

1 14oz can Coconut Milk

pad of butter

2 Bay leaf

2 cups Water 

2 Tbsp Salt

 

1 Avocado

1 Small Red Onion diced

1/2 Pineapple diced

2 Tbsp lime juice

2 tsp. Salt

 

 

Do This:

-preheat oven to 350 degrees

-line a baking sheet with foil

-drizzle salmon with olive oil

-season GENEROUSLY with Tajin

-salt and pepper to taste

-bake for 35 minutes OR just until you see the white proteins forming on top of the fish. If you have lots of white, your fish will be dry and overcooked.

 

While your fish is cooking:

-in a sauce pot, sautee bay leaf in a pad of butter for a minute

-add rice, coconut milk and water (I fill the empty milk can with water instead of measuring)

-stir then bring to a boil

-reduce heat to low and cook for 25 minutes

 

While your rice is cooking:

-cut and avocado into small pieces

-dice onion

-dice pineapple 

-in a bowl, combine avocado, onion, pineapple, lime juice and salt

 

Everything should be ready at the same time. Put down your rice, lay on your yummy salmon, add your pineapple salsa on top and dig in. Dinner is ready in well under an hour.

 

 

 

 

 

 

 

 

 

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