Pan-Seared Salmon with Pineapple Salsa and Cilantro Lime Rice

Pan-Seared Salmon

Ingredients:

• 4 salmon fillets (6 oz each)
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 2 cloves garlic, minced
• 1 cup pineapple juice
• 2 tbsp soy sauce
• 2 tbsp brown sugar

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Season the salmon fillets with salt, black pepper, and garlic.
3. Heat the olive oil in a skillet over medium-high heat. Sear the salmon for 2-3 minutes on each side.
4. Transfer the skillet to the preheated oven and bake for 8-10 minutes or until cooked through.

Pineapple Salsa

Ingredients:

• 1 cup diced fresh pineapple
• 1/2 cup diced red onion
• 1 jalapeño pepper, seeded and finely chopped
• 1/4 cup cilantro, chopped
• 2 tbsp lime juice
• Salt and pepper to taste

Instructions:

1. In a medium bowl, combine the pineapple, red onion, jalapeño, and cilantro.
2. Squeeze the lime juice over the top and season with salt and pepper.
3. Refrigerate for at least 30 minutes to allow the flavors to meld.

Cilantro Lime Rice

Ingredients:

• 1 cup uncooked white rice
• 2 cups water
• 1/4 cup chopped fresh cilantro
• 2 tbsp lime juice
• 1 tsp salt

Instructions:

1. Bring the water to a boil in a medium saucepan.
2. Add the rice, cover, and reduce the heat to low.
3. Cook for 15-20 minutes or until the water is absorbed.
4. Fluff the rice with a fork and stir in the chopped cilantro, lime juice, and salt.

To Serve:

• Slice the pan-seared salmon and serve with pineapple salsa spooned over the top.
• Serve alongside the cilantro lime rice.