Constituents
Pineapple Fried Rice
3 mugs cooked brown rice, from11/2 mugs raw
1 tablespoon canvas
1-1/2 mugs fresh pineapple, diced (from 2 fresh)
large scallions, diced
cloves garlic, diced
1 fresh chili pepper or jalepeno, diced
teaspoon soy sauce, or further to taste
tablespoon fish sauce
cilantro for garnish
Honey BBQ Salmon
4 6-ounce salmon fillets
2 ladles olive canvas
swab and pepper
2 soupspoons adulation
2 soupspoons honey
Mango Salsa
2 large mangoes- minced
1 red bell pepper- minced
½ red onion- minced
sprinkle of cilantro-finely diced
juice of 1 lime
¼ tablespoon swab-or to taste
INSTRUCTIONS
Pineapple Fried Rice
Cook brown rice according to package directions and set away tocool.However, cut each pineapple in half and riddle out both halves to make 4 coliseums, If making pineapple coliseums.
Cut a piece off the bottom of the pineapple halves to produce a flat base. Cut the pineapple into small pieces and set away.
Toast a nonstick wok on high heat; when hot add canvas. Add the scallions, chili and garlic to the wok. Saute about 1 nanosecond, also add the rice, pineapple and stir a many times.
Add soy sauce and fish sauce, stir to blend all the constituents and cook another 30 seconds. Divide and transfer into the hollowed out pineapples and trim with cilantro.
Prepare The Salsa
Combine mangoes, bell peppers, onions, and cilantro. Add lime juice and swab and give it a good stir. Taste, add swab to taste. Set away.
Prepare The Salmon
Rub salmon each over with olive canvas. Season freehandedly with swab and pepper. Melt adulation in a large skillet over medium heat.
Once adulation is just melted, stir in honey. Arrange salmon fillets in the visage in a single subcaste and not touching if you can help it. Cook for 4-5 twinkles.
Precisely flip salmon over and cook another 5-8 twinkles until opaque throughout and salmon is caramelized on the outside. Top salmon with mango salsa and serve. Enjoy!