Coconut Sriracha Salmon topped with Pineapple Salsa
This recipe is bringing a little Caribbean taste straight to your kitchen. Salmon is a versatile fish. I love creating different ways to eat Salmon. I recently created this new recipe with a product I received from a company called Marion's Kitchen. I will be sharing more about this brand in a few weeks.
One of the flavors was a Coconut Sriracha. This flavor was delicious and worked well in this recipe.
Slap Ya Mama
Marion's Kitchen Coconut Sriracha
Remove the skin of the fish.
Season the salmon with your seasoning of choice. I used Slap ya Mama, garlic powder, onion powder, chili powder and smoked paprika.
Cut into Salmon Steaks.
Spray with Pam Olive Oil Spray.
Broil for 5 - 7 minutes or until fully cooked at 550 degrees.
Remove from the oven and glaze with the Coconut Sriracha.
Diced pineapples. Peel, slice and diced. I purchased a fresh pineapple. But the sliced, can ones would work fine. (I didn't use the whole pineapple. Make what you need based on the amount of people that you are serving).
Add diced pineapples to the bowl.
Add chopped cilantro.
Chopped white onions.
Stir and set aside.
I didn't use jalapeños in my salsa because the Coconut Sriracha is spicy, but delicious.
Heat can of black beans.
Season with cumin
Add purple onions. Cook for 3 minutes.
Add to blender to puree.
Add 3 big squirts of Coconut Sriracha to blender.
Puree black beans.
Smear the black bean puree.
Add jasmine rice.
Top rice with a little Coconut Sriracha.
Place salmon on the plate.
Top salmon with pineapple salsa.
A simple dish that can be elevated and served at home. This dish packs heat and flavor. So good!