My mind is suddenly clouded with visions of myself frolicking on a long, sandy beach with the cooling ocean breeze blowing through my hair. Unfortunately, the weather guy on TV always seems to be close enough to bring me back to reality with his caution of excessive heat warnings, much too early in the season.
As soon as summer approaches (on my thermometer), I desperately want to escape the desert heat of Phoenix — along with the other 4 million-or-so inhabitants. Since I’m not heading out on a tropical getaway anytime soon (California will be a welcome destination for a few weekends this summer), I decided to make a meal that seems tropical. This recipe for Pinapple-Sriracha Glazed Salmon Rice Bowls is filled with the taste of the tropics.
You’ll find grilled pineapple, mango pieces, black rice, spinach, and a lip-licking, sweet-and-spicy marinade and side sauce in this recipe. I used pineapple juice and Sriracha sauce to make the marinade, and added soy sauce, brown sugar, ginger, and garlic to round things out.
There are a few about this recipe that I really enjoy. I love using black rice for this dish. You can use any type of rice, but black rice seems exotic and out of the ordinary. I also love the grilled pineapple, which is so easy to prepare. The sugar in the fruit (along with the brown sugar) caramelizes and brings out even more flavor. Mostly, I love rice bowls, with all their ingredients and tasty sauce. This recipe for Pinapple-Sriracha Glazed Salmon Rice Bowls was an extraordinary meal that didn’t disappoint.
Recipe for Pineapple-Sriracha Glazed Salmon Rice Bowls:
- 2 (6-ounce) salmon fillets
- 1 cup pineapple juice
- 2 teaspoons Sriracha (or another hot sauce)
- 2 Tablespoons soy sauce
- 2 garlic cloves
- 1-2 teaspoons fresh grated ginger
- 1/3 cup brown sugar, plus a bit extra, divided
- 4 pineapple rings or large pieces of fresh-cut pineapple (skin removed) to grill
- 1 mango, peeled and cubed
- 4 ounces baby spinach leaves
- 1 cup uncooked black rice, cooked according to package directions
- 1/4 cup pineapple juice
- 3 Tablespoons soy sauce
- 3-4 dashes of Sriracha, or to taste
- 1-2 large pinches brown sugar, to taste
- Mix together the pineapple juice, Sriracha, soy sauce, garlic, ginger, and brown sugar. Mix well until the brown sugar dissolves. Taste and adjust the seasoning to taste.
- Reserve 1/3 of the mixture to use to baste the salmon as it grills. Refrigerate until ready to use.
- Place the remaining mixture into a gallon-sized zippered baggie. Add the salmon fillets to the baggie. Remove the extra air, seal the baggie closed and gently move the liquid around the baggie to coat the salmon.
- Place the baggie in the refrigerator for 2-4 hours.
- When you're ready to prepare the salmon, remove it from the baggie and discard the marinade. Set it aside.
- Place the pineapple rings or pieces on a platter and gently pat the extra brown sugar over the tops.
- Lightly spray or oil your grill grate. Heat to medium.
- When the grill is hot, add the salmon, skin-side down, and cook for 6-8 minutes. The salmon should be about 60 percent cooked.
- Use a brush to baste the salmon with the reserved liquid. Flip, and cook for an additional 2-4 minutes or until done.
- As the salmon is finishing, add the pineapple to the grill, sugar-side up. Cook for 1-2 minutes, flip and cook for another minute before removing.
- Remove the salmon from the grill and let the salmon sit for several minutes before cutting into pieces.
- Divide the rice between two bowls. Do the same with the grilled pineapple, mango, spinach, and the salmon pieces.
- Serve immediately with extra sauce on the side.