Enjoy this easy flavorful grilled salmon served over a bed of cilantro-lime rice and topped with fresh pineapple salsa. It’s heart-healthy too!
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If you’ve been following me long enough, you’ve likely noticed the almost near lack of any seafood recipes. That’s because I generally do not enjoy seafood. But in light of recent health events in my family, I am making a concerted effort to change that. In doing so, I agreed to become an affiliate for Sitka Salmon Shares and to try some of their wild-caught seafood.
My husband is thrilled!
After years of lower seafood intake than preferred, he is super excited about this partnership. Good thing because he’s going to be my resource and inspiration for what I should cook, being more fish knowledgeable than I am.
Sitka Salmon Shares delivers premium, sustainable, wild Alaskan seafood from the fishermen directly to members’ doorsteps. Each box contains 4-5 pounds of individually portioned, seasonal, wild Alaska seafood from their collective of fishermen that have been blast-frozen and vacuum sealed. The delivery also comes complete with that month’s newsletter for behind-the-scenes info from their fishermen and stewards and recipe cards.
My first box came with Coho salmon and lingcod portions. I decided to start with the fish I have actually cooked before – salmon! Although I’ve only cooked it in a foil-pack thus far (both Greek and Florentine versions), the rise in temperatures had me deciding to try it out on a grill this time.
First I set up my rice cooker to make some easy cilantro-lime rice, where you literally just add some cilantro and lime once it is done cooking. Meanwhile, I cut the salmon into 4 pieces, seasoned them, and then cooked on a lightly greased grill for 5 minutes per side. As an added bonus, I even threw some baby bell peppers on the grill as an easy side dish.
Once everything was cooked, all that was left to do was to plate each salmon filet over a bed of cilantro-lime rice, and top it with some of my leftover fresh pineapple salsa. And there you have it – an easy flavorful dish perfect for grilling season!
Now, I will admit that if it weren’t for the salsa on top I am not sure I would have been a fan. But that is in no way reflective on the product! The salmon itself was fresh, did not have a fishy smell (which is usually an issue for me), and was perfectly flaky. My fish-connoisseur of a husband gave it his stamp of approval.
What are your favorite seafood recipes?
Now the next question is, what should I make next? What are your favorite salmon and/or cod recipes? My husband is particularly excited by the cod but he has not shared any specifics yet. As for the remaining salmon portion, I do want to try some kind of sweet-sticky glazed salmon.
Who wants a discount code!?
Now, as a reward for making it this far through my post, I’m also offering you $25 off a 2021 Community Supported Fishery (CSF) share with my unique code SpiffyFish – valid until 12/31/21. Simple enter the code at checkout on https://sitkasalmonshares.com/collections/2021-shares and you will receive $25 off (but be aware that it does not apply to any special one-off sales like The Freezer). CSF box content is subject to change based on the seasonality of the fishing season.
Four years ago: Lego Rice Crispy Treats
Six years ago: Tidy up with #OXOSpringCleaning
Eight years ago: Strawberry Stuffed Cupcakes
Ten years ago: Eggplant Parmesan
- 1 cup rice
- 1-1/2 cups water
- 1 Tbsp fresh lime juice
- 1 Tbsp fresh chopped cilantro
- 1/2 tsp ground cumin
- 1/4 tsp ground coriander
- 1/4 tsp salt
- Pinch cayenne
- 4 (5 oz.) skin-on salmon fillets
- Pineapple Salsa
- In a medium pot, stir together the rice and water. Cook according to package directions. Once cooked, stir in lime juice and cilantro; set aside.
Lightly spray the grill rack with cooking spray. Preheat the grill on medium high.
In a small bowl, stir together the cumin, coriander, salt, and cayenne. Sprinkle the mixture onto the fish flesh and gently press so it adheres.
Grill the fish for 5-7 minutes on each side, or to the desired doneness. Remove the skin if desired, and serve over rice topped with salsa.
Source: Adapted from The New American Heart Association Cookbook.