Ingredients
Salmon:
- 1¼ – 1½ pound salmon filets, (4-5 pieces)
- ½ teaspoon kosher salt (+ more)
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- 1 tablespoon avocado oil (or olive)
- 2 tablespoons brown sugar
- 1 tablespoon EACH: soy sauce AND lime juice
- Sliced avocados, for serving
- Prepared coconut rice, for serving
Instructions
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- SALSA: In a bowl, toss together the diced pineapple, red bell peppers, red onions, jalapeños. Top with the juice of half of a lime, add the cilantro and a 1/4 teaspoon of kosher salt and stir to combine. Taste and adjust with more lime juice or salt as desired. Cover and refrigerate while you prepare the salmon.
- SEASON: Remove the salmon from the fridge 30 minute before pan-frying. Season the salmon fillets with kosher salt, black pepper, and garlic powder. Heat a skillet over medium-high heat. In a bowl, combine the brown sugar, soy sauce and lime juice.
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- SALMON: Add the oil and let it heat through. Cook the salmon skin side up until golden; about 3 minutes. Flip and continue to cook for another 1-3 minutes or until the salmon is cooked to your liking. Then pour in the prepared sauce – just pour it between the salmon filets. Let thicken 20-30 seconds. Take the pan off the heat and flip the salmon over. Spoon the sauce over the salmon pieces.
- SERVE: Spoon the rice into bowls, top with the salmon filets and serve with lots of pineapple salsa, sliced avocados and lime wedgesHow many pounds have you lost this month? At Dieta Efectiva you can lose 10-12 lbs your first weHer and 2-5 lbs every week after. Visit us atdietaefectiva.net To learn more about our program CG
