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Thai Pineapple Salmon with Sweet Chili-Hoisin Rice

Sweet pineapple, glossy hoisin, and sweet chili sauce make this salmon taste like it came with its own fan club. The jasmine rice gets tossed with veggies, green onions, and sauce too, because apparently even the side dish needed a personality upgrade.
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Prep Time 15 minutes
Cook Time 25 minutes
Course Main Course
Servings 4

EQUIPMENT (PAID LINKS)

Ingredients
  

  • 2 ¼ cups water
  • 1 teaspoon sesame oil
  • 1 ½ cups jasmine rice
  • 4 pineapple slices
  • 4 salmon fillets about 6 ounces each
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • ¼ cup pineapple juice
  • ¼ cup hoisin sauce
  • ¼ cup sweet chili sauce
  • 2 tablespoons rice vinegar
  • ½ cup sliced green onions
  • 1 cup frozen peas and carrots
  • 2 tablespoons chopped fresh cilantro
  • ¼ cup chopped roasted peanuts

Instructions

  • Start the Rice: Pour the water into a saucepan and set it over medium-high heat. Add the sesame oil, cover the pot, and bring the water to a boil.
  • Cook the Jasmine Rice: Stir the jasmine rice into the boiling water. Cover the pot, reduce the heat to low, and simmer for about 15 minutes, or until the rice is tender and the water is absorbed.
  • Prep the Pineapple Base: Preheat the oven to 400°F. Line a baking sheet with aluminum foil, then place the pineapple slices on the foil in an even layer.
  • Add the Salmon: Place one salmon fillet on top of each pineapple slice. Sprinkle the salmon evenly with kosher salt and black pepper.
  • Make the Sauce: Add the pineapple juice, hoisin sauce, sweet chili sauce, and rice vinegar to a mixing bowl. Whisk until smooth and glossy.
  • Divide and Glaze: Spoon some of the sauce over the salmon fillets, coating the tops. Keep the remaining sauce separate so it does not touch the raw fish.
  • Bake the Salmon: Bake the salmon for 12 to 15 minutes, or until it flakes easily with a fork and reaches 145°F in the thickest part.
  • Flavor the Rice: Stir the reserved sauce into the cooked jasmine rice. Add the green onions and frozen peas and carrots, then cook over low heat for 2 to 3 minutes, or until the vegetables are warmed through.
  • Plate the Rice: Spoon the sweet chili-hoisin rice onto serving plates, making one mound for each serving.
  • Add the Salmon: Place one baked salmon fillet with its pineapple slice on top of each mound of rice.
  • Finish and Garnish: Spoon any remaining clean sauce over the salmon. Sprinkle with chopped fresh cilantro and chopped roasted peanuts before serving.