fusion

Cajun Tamari Salmon with Coconut Grits, Charred Corn and Pineapple

Name: Cajun Tamari Salmon with Coconut Grits, Charred Corn and Pineapple
Yield: 1 serving
Cuisine: fusion
Ingredients: 129 g salmon fillet; 32 g instant polenta (dry); 157 g vegetable stock; 66 g light coconut milk; 46 g corn kernels (cooked); 37 g pineapple cubes; 3 g Cajun seasoning; 6 g tamari; 6 g olive oil; 9 g lime juice; 0.92 g lime zest; 0.92 g salt

This simmered dish pairs salmon fillet with light coconut milk, corn kernels and pineapple cubes. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

easy

Balanced Pescatarian Gluten free High satiety

Set your calorie target 650 kcal

300 kcal 2000 kcal

Build a meal plan

Estimated macros per portion

34 g Protein

43 g Carbohydrates

38 g Fat

4 g Fiber

Cajun Tamari Salmon with Coconut Grits, Charred Corn and Pineapple

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

129g salmon fillet 268 kcal
32g instant polenta (dry) 118 kcal
157g vegetable stock 9 kcal
66g light coconut milk 130 kcal
46g corn kernels (cooked) 40 kcal
37g pineapple cubes 19 kcal
3g Cajun seasoning 9 kcal
6g tamari 4 kcal
6g olive oil 53 kcal
9g lime juice 3 kcal
1g lime zest 0 kcal
1g salt 0 kcal

Cooking instructions

salmon filletCajun seasoning
Pat the salmon dry and rub with Cajun seasoning.
instant polenta (dry)vegetable stock
Bring the vegetable stock to a simmer and whisk in the polenta. Cook, stirring, until thick.
instant polenta (dry)vegetable stocklight coconut milk
Stir the light coconut milk into the polenta and keep warm over low heat. Add a splash of vegetable stock if needed to reach a creamy consistency.
instant polenta (dry)light coconut milklime juicelime zestsalt
Stir the lime zest and lime juice into the coconut polenta. Season lightly with salt.
salmon filletolive oil
Heat the olive oil in a skillet over medium-high heat. Add the salmon skin-side down if using skin-on salmon and cook without moving for about 4 minutes.
salmon fillet
Flip the salmon and cook for another 2-4 minutes, depending on thickness and desired doneness.
salmon fillettamari
Add the tamari during the final 30-60 seconds of cooking and turn the salmon briefly to coat it in the glaze. Remove the salmon and let it rest for 2 minutes.
corn kernels (cooked)pineapple cubesCajun seasoningtamari
Add the corn and pineapple cubes to the same skillet. Cook over high heat for 2-3 minutes until lightly charred and caramelized, scraping up the browned Cajun and tamari bits.
salmon filletinstant polenta (dry)light coconut milkcorn kernels (cooked)pineapple cubes
Spoon the coconut-lime polenta onto the plate, place the salmon over the polenta, and arrange the charred corn and pineapple around the salmon.