Recipes

Smoked Salmon Pineapple Bowl

This sweet Thai chili smoked salmon pineapple bowl is equal parts fresh, colorful, and craveable. Flaky Acme Sweet Thai Chili Smoked Salmon tops a base of jasmine rice, sautéed broccoli, and bell pepper, all brightened with a tangy pineapple-lime vinaigrette. Sweet, smoky, and citrusy, it’s a quick and balanced meal that feels like sunshine in a bowl.

Directions

In a small bowl whisk together vinaigrette ingredients and set aside.

Heat a pan over medium heat.

Add oil and sauté bell pepper for 2 minutes.

Add broccoli and salt, toss to coat.

Add a splash of water, cover and steam for 5 minutes or until broccoli is tender.

Divide rice into bowls, top with pineapple and cooked broccoli and bell peppers.

Drizzle each bowl with vinaigrette.

Place salmon on top and garnish with scallions.

smoked salmon

Prep Time

10min

Cook Time

15min

Serves

4people

Ingredients

  • 8 ounces Acme Sweet Thai Chili Smoked Salmon 
  • 4 cups cooked jasmine rice 
  • 1 cup canned pineapples, diced (reserve the juice) 
  • 2 cups broccoli florets 
  • 1 large bell pepper, diced
  • ¼ cup scallion, thinly sliced
  • 1 tablespoon neutral oil 
  • Salt, to taste

Pineapple Vinaigrette 

  • ¼ cup pineapple juice 
  • ½ cup neutral oil 
  • 2 tablespoons lime juice 
  • 1 tablespoon honey 
  • 1 tablespoon rice vinegar 
  • 1 tablespoon dijon mustard 
  • Salt, to taste

This sweet Thai chili smoked salmon pineapple bowl is equal parts fresh, colorful, and craveable. Flaky Acme Sweet Thai Chili Smoked Salmon tops a base of jasmine rice, sautéed broccoli, and bell pepper, all brightened with a tangy pineapple-lime vinaigrette. Sweet, smoky, and citrusy, it’s a quick and balanced meal that feels like sunshine in a bowl.

Ingredients

  • 8 ounces Acme Sweet Thai Chili Smoked Salmon 
  • 4 cups cooked jasmine rice 
  • 1 cup canned pineapples, diced (reserve the juice) 
  • 2 cups broccoli florets 
  • 1 large bell pepper, diced
  • ¼ cup scallion, thinly sliced
  • 1 tablespoon neutral oil 
  • Salt, to taste

Pineapple Vinaigrette 

  • ¼ cup pineapple juice 
  • ½ cup neutral oil 
  • 2 tablespoons lime juice 
  • 1 tablespoon honey 
  • 1 tablespoon rice vinegar 
  • 1 tablespoon dijon mustard 
  • Salt, to taste

Directions

In a small bowl whisk together vinaigrette ingredients and set aside.

Heat a pan over medium heat.

Add oil and sauté bell pepper for 2 minutes.

Add broccoli and salt, toss to coat.

Add a splash of water, cover and steam for 5 minutes or until broccoli is tender.

Divide rice into bowls, top with pineapple and cooked broccoli and bell peppers.

Drizzle each bowl with vinaigrette.

Place salmon on top and garnish with scallions.

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