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Publix Aprons Recipes

Pineapple Salsa Salmon and Rice

Total Time - 25 minutes / Makes 4 Servings

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Cooking Sequence

  • Prepare salsa for salmon - 5 minutes
  • Prepare suggested asparagus
  • Complete salmon and serve - 20 minutes

Pineapple Salsa Salmon and Rice

1/2 lb fresh pineapple chunks
4 salmon fillets (skin removed; 1 1/2 lb, thawed)
1 cup refrigerated fresh salsa (from Produce)
1 tablespoon honey mustard
2 teaspoons cornstarch
2 teaspoons prepared horseradish
2 cups instant rice
cooking spray
1/2 teaspoon lemon pepper seasoning

  • Chop pineapple into small pieces.
  • Check fish for bones (wash hands).
  1. Combine pineapple, salsa, honey mustard, cornstarch, and horseradish; set aside. Cook rice following package instructions.
  2. Preheat large sauté pan on medium-high 2–3 minutes. Coat both sides of fish with cooking spray; sprinkle with lemon pepper. Place fish in pan; cook 3 minutes.
  3. Turn fish and add salsa mixture. Cover and reduce heat to medium; cook 5–7 minutes or until 145°F (or flesh separates easily). Serve fish and sauce over rice.

CALORIES (per 1/4 recipe) 520kcal; FAT 14g; CHOL 105mg; SODIUM 170mg; CARB 54g; FIBER 3g; PROTEIN 43g; VIT A 8%; VIT C 50%; CALC 6%; IRON 25%

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Add to your grocery list 2 tsp prepared horseradish

Dry Grocery
Add to your grocery list 2 tsp cornstarch
Add to your grocery list 1 tbsp honey mustard
Add to your grocery list 2 cups instant rice
Add to your grocery list 1/2 tsp lemon pepper seasoning

Add to your grocery list 1/2 lb fresh pineapple chunks
Add to your grocery list 1 cup refrigerated fresh salsa

Add to your grocery list 4 salmon fillets (1 1/2 lb; skin removed)

From Your Pantry
Add to your grocery list cooking spray

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Aprons Advice

  • Complete your meal with fresh steamed (or microwaved) asparagus, crusty French bread, and Key lime pie or fresh cut fruit for dessert.
  • Try this recipe with peach salsa for a sweeter flavor.
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Recipe Version seaf0042