Description
Tender pan-seared salmon served over creamy coconut brown rice and topped with a fresh mango salsa made with lime, cilantro, and jalapeño for a vibrant and flavorful meal.
Ingredients
- 2 teaspoons unrefined coconut oil
- 2 cups quick-cooking brown rice
- 1 (14-ounce) can unsweetened coconut milk, stirred well
- 2/3 cup water
- 1/4 teaspoon salt
- 1/2 cup fresh mango, chopped
- 1/3 cup red bell pepper, chopped
- 1/3 cup red onion, chopped
- 2 tablespoons fresh cilantro, chopped
- 1 small jalapeño pepper, seeded and finely chopped
- 1 small garlic clove, grated
- 2 tablespoons fresh lime juice
- 1/4 teaspoon salt
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 4 skinless salmon fillets (5 ounces each)
- 2 tablespoons unrefined coconut oil
- Toasted coconut flakes, optional garnish
- Extra chopped cilantro, optional garnish
- Lime wedges, optional garnish
Instructions
- Heat 2 teaspoons coconut oil in a medium saucepan over medium-high heat. Add the brown rice and stir for about 1 minute until lightly toasted.
- Pour in the coconut milk, water, and 1/4 teaspoon salt. Bring to a boil, then reduce the heat to low and cover. Simmer for about 18 minutes or until the rice is tender and the liquid is absorbed. Fluff with a fork and keep warm.
- In a small bowl, combine the chopped mango, bell pepper, red onion, cilantro, jalapeño, grated garlic, lime juice, and 1/4 teaspoon salt. Stir well and set aside.
- In another small bowl, mix together the chili powder, garlic powder, and remaining 1/2 teaspoon salt.
- Pat the salmon fillets dry and season both sides evenly with the spice mixture.
- Heat 2 tablespoons coconut oil in a large nonstick skillet over medium-high heat.
- Add the salmon fillets and cook for about 4 minutes until golden brown on the bottom and opaque halfway up the sides.
- Flip the salmon carefully and reduce the heat to medium-low. Cook for another 5 minutes or until the salmon flakes easily with a fork.
- Divide the coconut rice among four plates. Top each serving with a salmon fillet and spoon the mango salsa over the top.
- Garnish with toasted coconut flakes, extra cilantro, and lime wedges if desired. Serve immediately.
Notes
- For a milder salsa, omit the jalapeño or replace it with diced cucumber.
- Jasmine rice or white rice can be substituted for brown rice.
- Grilled salmon adds a delicious smoky flavor.
- Diced avocado can be added to the salsa for extra creaminess.
- Pineapple or peaches work well as substitutes for mango.
- Store leftovers separately in airtight containers in the refrigerator for up to 3 days.
- The mango salsa is best enjoyed fresh but can be refrigerated for up to 2 days.
- Cooked salmon and rice may be frozen for up to 2 months, but freezing the salsa is not recommended.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Pan-Seared
- Cuisine: American
Nutrition
- Serving Size: 1 salmon fillet with rice and salsa
- Calories: 590
- Sugar: 7g
- Sodium: 520mg
- Fat: 29g
- Saturated Fat: 16g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 75mg
