On that note, I'll just get right into it. Here's a meal (a delicious one, at that) I made for myself while vacationing in Hawaii. I was so inspired by the fresh fish and local produce at the farmer's market that I attempted to create an indulgent yet fairly healthy meal representative of (my take on) Hawaiian cuisine: Salmon over coconut brown rice topped with avocado-pineapple salsa.
Follow the cooking directions on the package of the short grain brown rice, swapping coconut milk for water (feel free to use the light version). If necessary, add water during the cooking process if the rice has absorbed all the liquid before becoming fully cooked. As the rice is getting some heat, prepare the salsa: chop avocado, pineapple, and onion and combine with salt and freshly ground black pepper. Then saute the salmon over medium-high heat until it flakes easily, about 4-5 minutes per side depending on the thickness.
Assemble as you see above and you've got yourself a wonderful Hawaiian meal!
