Keto Caribbean Jerk Salmon with Coconut-Lime Cauliflower Rice and Grilled Pineapple Salsa

Allergens

Fish, Coconut

Ingredients

• 6 (6 oz) salmon fillets 1 cup jerk seasoning 4 cups cauliflower rice 1 can full
• fat coconut milk 2 tbsp lime zest and juice 1 tsp salt, divided 1/2 tsp black pepper 1 pineapple, sliced into rings 1 red bell pepper, diced 1/4 cup fresh cilantro, chopped 1/4 cup red onion, finely diced 2 tbsp olive oil

Instructions

1. Prepare the jerk salmon: Rub the jerk seasoning all over the salmon fillets and let them marinate in the refrigerator for at least 30 minutes, or up to overnight.
2. In a large skillet, heat 1 tbsp olive oil over medium high heat. Add the cauliflower rice, 1/2 tsp salt, and cook until tender and golden brown. Stir in the coconut milk, lime zest, and juice, then reduce heat to low and simmer for about 5 minutes.
3. Preheat a grill or grill pan over medium high heat. Grill the salmon fillets for 4 6 minutes per side or until cooked through.
4. While the salmon cooks, marinate the pineapple rings in a mixture of olive oil, lime juice, salt, and pepper. Grill the marinated pineapple for 2 3 minutes on each side.
5. In a bowl, combine the diced red bell pepper, cilantro, red onion, remaining lime juice, and olive oil to make the grilled pineapple salsa.
6. Assemble the dish: Place a scoop of coconut lime cauliflower rice on each plate, top with a grilled salmon fillet, and serve with grilled pineapple salsa on the side.

Chef’s Insight

To enhance the aromatic experience, use freshly ground jerk seasoning for a more authentic flavor.

Notes

For an even bolder flavor, marinate the salmon for a longer period.