The flavors of huli-huli cannot be limited to chicken alone. More proteins deserve the sweet, slightly spicy augmentation, which works perfectly with this flaky salmon. The charred pineapple and lime-y slaw add to the uncontainable huli-huli-ness, a concept we just came up with.
Bring a small pot with rice and 1½ cup water to a boil. Reduce to a simmer, cover, and cook until rice is tender, 18-20 minutes.
Remove from burner and set aside.
While rice cooks, prepare ingredients.
Prepare the Ingredients
Trim and thinly slice green onions.
Halve lime and juice.
In a mixing bowl, thoroughly combine slaw mix, mayonnaise, 1 tsp. lime juice, 1 tsp. olive oil, green onions (reserve a pinch for garnish), and a pinch of salt and pepper. Refrigerate until plating.
Pat salmon dry, and season flesh side witha pinch of salt and pepper.
Sear the Pineapple
Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil.
Pat pineapple rings dry, and add to hot pan. Cook until charred, 2-3 minutes per side.
Remove pineapple rings to a plate and halve.
Reserve pan; no need to wipe clean.
Cook the Salmon
Return pan used to sear pineapple to medium heat and add 2 tsp. olive oil.
Add salmon, skin side up, to hot pan and sear until golden brown and salmon reaches a minimum internal temperature of 145 degrees, 4-6 minutes per side.
Remove from burner.
Finish the Dish
Plate dish as pictured on front of card, topping rice with salmon, slaw, and pineapple rings. Drizzle salmon with teriyaki glaze and garnish with red pepper flakes (to taste) and reserved green onions. Bon appétit!