Grilled Salmon with Coconut Rice and Tropical Fruit Salad

Ingredients

• 2 (6 oz) skin-on salmon fillets
• 1 cup uncooked white rice
• 1 (15 oz) can red kidney beans, drained and rinsed
• 1/2 cup coconut milk
• 1/4 cup water
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 1 tsp dried thyme
• 1/2 cup diced pineapple
• 1/2 cup diced cucumber
• 1/2 cup diced kiwi
• 1/4 cup diced red bell pepper
• 1/4 cup chopped fresh cilantro
• 1 tbsp lime juice
• 1 tsp honey
• 1/2 tsp grated ginger
• 1/4 tsp salt

Instructions

1. Cook the rice: In a saucepan, combine rice, coconut milk, water, and 1/2 tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed. Remove from heat and let stand for 5 minutes.
2. Prepare the salmon: Preheat oven to 400°F (200°C). Place salmon fillets on a parchment-lined baking sheet. Brush with olive oil and season with salt, pepper, and dried thyme. Bake for 12-15 minutes or until cooked through and flaky.
3. Make the fruit salad: In a bowl, combine diced pineapple, cucumber, kiwi, red bell pepper, and cilantro. In a small bowl, whisk together lime juice, honey, grated ginger, and 1/4 tsp salt. Pour dressing over the fruit salad and toss to combine.
4. Assemble the bowls: Divide the coconut rice and red beans between four bowls. Top each with a salmon fillet and a generous portion of the tropical fruit salad.
5. Serve immediately with a spoon.