Pineapple-Sriracha Glazed Salmon
Rice Bowls

Pineapple-Sriracha Glazed Salmon Rice BowlsSalmon is a go-to meal in my house during the summer months. To make salmon special — like a tropical getaway — you can’t beat this recipe for Pineapple-Sriracha Glazed Salmon Rice Bowls.

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.

Sweet and spicy Pineapple-Sriracha Glazed Salmon Rice BowlsAs 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.

Salmon Rice Bowls with Pineapple-Sriracha Glaze

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:

Serves 2

Molasses-glazed Salmon with Sweet-and-spicy Peach Salsa

Molasses-glazed salmon with swee-and-spicy peach salsa

Sweet-and-spicy love

I’m not sure which I love more about this recipe – the salmon or the peach salsa. The combination of sweet fruit and spicy chile is perfect mounded over the buttery salmon with its not-too-sweet glaze. Okay, so I decided. I’m going with loving the Sweet-and-spicy Peach Salsa more. I could eat a gallon of it (can you tell by the picture above?).

I have to admit that the recipes for Molasses-glazed Salmon with Sweet-and-spicy Peach Salsa come from my husband but I’m applying the what’s-mine-is-yours rule since we live in the same house. He doesn’t mind, right Dear?

Just peachy

We grill out a lot most of the year, but there’s only a short period of time when we get to enjoy fresh peaches. If you’re looking for something to do with peaches other than make dessert or smoothies or eat them as-is, try this recipe for the Sweet-and-spicy Peach Salsa. You don’t have to use it to top salmon. Use it with chips. Use it to top a green salad. Use it over grilled mushrooms or maybe even on a grilled pizza (note to self: try this!).

Sweet-and-spicy peach salsa

A real fish story

The Molasses-glazed Salmon is delicious, too. I don’t mean to downplay it (I just really love the salsa!). You might think the molasses would make the salmon overly sweet, but it doesn’t. It’s the just the right amount. My husband got the idea for this recipe from the man who sold him some salmon while we were staying on Orcas Island — an amazingly beautiful place in the San Juan Islands — a few years back (can you say fresh fish?). He’s been adjusting, and we’ve been enjoying, the recipe ever since! Hope you enjoy it, too.

Recipe for Molasses-glazed Salmon with Sweet-and-spicy Peach Salsa
Serves 2

Grilled Salmon with Orange-Miso Glaze and Black Sticky Rice

The colors in this meal of Grilled Salmon with Orange-Miso Glaze and Black Sticky Rice are brilliant together: I added bright green asparagus, which looks beautiful next to the pink salmon and black rice. But it’s not just the presentation of this dish that I think is lovely. The flavor of the Asian-inspired glaze – sweet and tangy with a slight bite – is amazing. So amazing that after I tasted it, my wheels started to spin trying to think of anything and everything that could be coated with it!

Black rice made easy

This dish packs a triple whammy: great presentation, wonderful flavors and quick to pull together (it’s healthy, too, so go ahead and toss that into the mix). It would take a bit longer to put together with slow-cooking black rice, but I used Annie Chun’s Rice Express Black Pearl Sticky Rice. The company that represents Annie Chun’s sent me several food items to sample and review.

The first thing I chose to try was the Black Pearl Sticky Rice. The rice is a great product that’s microwavable and ready in about 90 seconds. The rice is steamed with no added oil or salt, and it’s low-fat, all natural and gluten-free. Good stuff when you’re low on time but you still want something tasty and healthy. I used two packages of Annie Chun’s rice, which is about enough for four servings (consider using three for larger portions). I love both rice options, but it takes about 30 minutes to cook regular black rice, or about an hour if you want to make it sticky.

There’s room for two on my grill

This meal is easy to put together – the orange-miso glaze only takes a few minutes to make, and you can grill the salmon and asparagus at the same time. If you’re not yet ready to grill where you live, you could easily make both in your oven instead. I drizzled olive oil over the asparagus, seasoned it with salt and pepper then grilled it for about 5 minutes on medium-high heat. (For the record, my husband did the grilling!)

The colors and flavors of this dish make a great combination. I look forward to making it again soon!

Recipe for Grilled Salmon with Orange-Miso Glaze:

Serves 4