Jerk Salmon with Salsa Rice & Grilled Pineapple

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No idea where this recipe came from but it came together in my brain and worked perfectly.

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Long grain converted white rice cooked with this Pineapple Peach salsa (use the salsa as the liquid for the rice, adding water to reach the total needed, according to the rice package directions, plus about 1/2c of water) – bring to a boil, cover and reduce temperature, simmer for 20-25 minutes until the rice is tender.

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Salmon filet (on sale) coated in Pampered Chef Jamaican Jerk Rub – grilled

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..approximately 5 minutes on each side on a medium-high temp then placed in a 300-degree oven to finish cooking while grilling the pineapple

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Fresh pineapple (on sale) grilled – 4-minutes on each side

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Plated: Everything turned out fine – My Heart commented that the sweetness of the pineapple was a good contract to the heat of the rub. Definitely liked the rice, which was very chunky – Yum!

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