Espresso and Lime

0 Begin by cooking 1 1/2 cups of white rice according to the manufacturers directions
Make the pineapple salsa...
2 In a medium bowl, combine 1 cup of fresh diced pineapple with 1/2 of a small minced sweet bell pepper, 1/4 cup of minced red onion, 2 tablespoons of finely chopped fresh cilantro, 1 tablespoon of fresh lime juice and a pinch of salt and tajin seasoning and set aside for now
Make the citrus slaw...
4 In a medium bowl, toss 1 cup of thinly sliced cabbage (red or green) with 1 tablespoon of plain Greek yogurt, 1 tablespoon of fresh lime juice and a pinch of salt, black pepper and celery salt
Make the pineapple glazed salmon...
6 Pat 2 salmon filets dry with paper towels and season them generously with seasoned salt
7 Add 1 tablespoon of extra virgin olive oil into a skillet and place it over medium heat
8 Once the skillet is warm, place the salmon skin side up into the skillet and let is cook undisturbed for 4 minutes or until the underside is crisp and golden brown
9 While the salmon is cooking, whisk 1/2 cup of fresh pineapple juice with 2 tablespoons of soy sauce and 1 teaspoon of crushed garlic in a small bowl
10 Once the underside is crisp and golden brown, flip the salmon and pour the pineapple glaze into the skillet
11 Cook the salmon, occasionally spooning the pineapple glaze over the salmon, until it is done to your liking
12 Once the salmon is done, remove the skillet from the heat to prevent the glaze from burning
Assemble the bowls...
13 Divide the rice between two shallow bowls
15 Add half of the pineapple salsa and citrus slaw into each bowl
16 Add the crispy glazed salmon into the bowls and garnish with finely chopped cilantro and lime wedges
17 Enjoy!