Tropical Salmon & Coconut Rice
This colorful, coastal-inspired dish brings a taste of the tropics to your plate. Salmon is glazed with a sticky-sweet tamarind sauce spiked with chipotle and honey, then seared until tender and caramelized. It’s served over fragrant coconut rice with roasted asparagus, and finished with a pineapple pico de gallo—bright with red onion, chili, and fresh herbs for a juicy contrast.
Nutritional facts
Protein
41g
Carbs
70g
Calories
680kcal
Fat
30g
Ingredients
Canola and Olive Oil Blend, Red Onion, Coconut Oil, Canned Corn, Tamarind Paste, Onion Powder, Garlic Powder, Asparagus, Black Pepper, Honey, Coconut Flakes, Sugar, Jasmine Rice, Kosher Salt, Jalapeno Peppers, Mango, Coconut Milk, Chipotle in Adobo, Green Onion, Orange Juice, Ginger, Salmon, Red Bell Pepper, Lemongrass, Canned Pineapple, Paprika
Contains fish, coconut.
Reviews
4.3
Based on 65 reviews
The side components were AMAZING but the salmon itself wqs very dry.
Tami · 08/30/25
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About Tlacualli .
Tlacualli is a Nahuatl (Uto-Aztecan language of Nahuatl people of Mexico) and signifies connection through food. Chef Santiago Lopez is native to Mexico; extremely passionate about his roots, especially the diversity found in Mexican gastronomy. To this Chef, cooking is not just about putting a dish on the table. It's about passion, love, and subtlety in the preparation. It's finding the perfect balance of seasonings, colors, and flavors to create exquisite harmony. Chef Lopez "love of cooking began 25 years ago at the age of 12 when he started working in restaurants in Mexico. Lopez found his true passion there and decided to dedicate himself to discovering great contrasts and diversity in gastronomy. He arrived in New York at the age of 20. Since then he has focused on developing his passion. His first experience was at a Mexican restaurant, La Hacienda. Lopez then assisted with the opening of the Dos Caminos Restaurant in New York. He went on to work at the Rosa Mexican Restaurant, where he trained the staff at the Atlanta opening, and ended his stay there as a pastry chef. After 25 years in this beautiful profession, this chefs have realized only one thing: he does not cook to live, he lives to cook.
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