Remove the salmon from the package and pat dry. Rub the filets with oil, preferably olive oil and season with salt and pepper.

Place the small pot on medium heat. Add the jasmine rice and the coconut rice mix to the pan and stir to combine. Cover the rice and cook for 5-7 minutes or until hot. While the rice is heating, wash, dry, and rough chop the cilantro. Once the rice is hot, add the chopped cilantro to the rice and stir to combine. Remove the pot from the burner and keep covered until ready to plate.

Preheat your grill to medium-high heat. Place the salmon filets onto the grill grates. Cook for 4-6 minutes then carefully flip and cook for an additional 3-5 minutes depending on the thickness of the filet and desired doneness. Alternatively, place the medium sauté pan on medium-high heat. Add 2-3 teaspoons of high heat cooking oil and preheat for 3 minutes. Carefully place the salmon filets in the pan. Cook for 5-6 minutes, flipping as necessary, then remove the pan from the burner. Cook to an internal temperature of 145ºF.

Divide the pineapple coconut rice between two plates. Place the cooked salmon filets on the plate and top with the peach mango salsa. Dig in!

Place your meal kits in the refrigerator upon receipt. *Proteins refers to all meats, poultry, eggs, and seafood. Thoroughly cook all ingredients that come in contact with raw proteins. You consume raw or undercooked proteins at your own risk. *Food has been prepared in a kitchen that uses products containing wheat, soy, milk, peanuts, tree nuts, shellfish, fish, sesame, and eggs, and may contain traces of these allergens.

Tropical Grilled Salmon