Mango Salsa Salmon with Coconut Rice

Pan-seared salmon topped with a refreshing mango salsa, served with creamy coconut rice, a fusion of Mexican and Thai flavors.

Ingredients

• 3 (4-6 oz each), skin on or off Salmon fillets
• 2 cups Leftover cooked rice
• 1 can, full-fat Coconut Milk
• 2, diced Mangos
• 1/2, diced Red Bell Peppers
• 1/4, finely chopped Yellow Onions
• 1, juiced Lemon
• 1/2, seeded and minced Jalapeño
• 1/4 cup, chopped Cilantro
• 1 tbsp Extra Virgin Olive Oil
• To taste Salt and pepper
• 1, juiced (for salmon) Lime
• 1 tsp (optional, for salsa) Brown sugar

Instructions

1. Prepare the coconut rice: In a saucepan, combine the leftover cooked rice with coconut milk. Cook over low heat, stirring occasionally, until heated through and creamy. For a richer flavor, add a pinch of salt and a teaspoon of sugar.
2. Prepare the mango salsa: In a bowl, combine the diced mangos, diced red bell peppers, finely chopped yellow onions, lemon juice, minced jalapeño, and chopped cilantro. Season with salt, pepper, and optional brown sugar. Taste and adjust seasonings as needed. Let sit for 10 minutes to allow the flavors to meld.
3. Pat the salmon fillets dry and season with salt, pepper, and lime juice.
4. Heat extra virgin olive oil in a skillet over medium-high heat. Add the salmon fillets, skin-side down (if using skin-on fillets), and cook for 4-5 minutes, until the skin is crispy and golden brown. Flip the salmon and cook for another 3-4 minutes, or until the salmon is cooked through and flakes easily with a fork. Ensure the internal temperature reaches 145°F (63°C).
5. Serve the salmon topped with the mango salsa and a side of coconut rice.

Cuisine: Mexican/Thai

Suitability:

Prep Time: 20 mins

Cook Time: 20 mins

Serving Size: 3

Meal Type: dinner