Blackened Salmon with Pineapple Salsa and Coconut Rice

Directions

1. 1
   Place all ingredients in a small bowl and stir to combine.
2. 2
   Place -1 teaspoon of the blackened seasoning on both sides of the fish, depending on how spicy you'd like it.
3. 3
   Let stand at room temperature for 10-15 minutes while you prepare the rice and salsa.
4. 4
   Heat the canola oil in a non-stick or cast iron skillet over medium high heat.
5. 5
   Place the salmon fillets presentation side down in the pan and cook for 2-3 minutes, or until a nice crust is formed and it releases easily from the pan. Gently flip and cook on the other side for another 2-3 minutes, or until the fat begins to render.
6. 6
   Remove from heat and keep warm.
7. 7
   Place the coconut milk and water in a medium saucepan. Cover and bring to a boil over high heat. Stir in the rice and salt, and return to a boil. Turn the heat down to low and cover, and simmer the rice according to package instructions. Once the rice has absorbed the liquid, remove from heat and let stand covered 10 minutes to steam.
8. 8
   Remove the lid and fluff the rice with a fork.
9. 9
   Place all ingredients in a medium bowl and let stand at room temperature for 15-20 minutes in order for the flavors to marry.
10. 10
    Serve as a dip, topping, or condiment.
11. 11
    Serve the salmon over the rice and spoon the pineapple salsa over the salmon.
12. 12
    Serve and enjoy!