Salmon with Mango Salsa and Coconut Rice
Salmon with Mango Salsa and Coconut Rice is one of our favorite fish dinners. I start this dish by sprinkling my salmon with lots of spices. Then, I cook it in a skillet with a little butter. Next, I make some creamy coconut milk infused rice. Then, I make a beautiful salsa with fresh mangoes. Finally, I serve the spicy salmon on a bed of the creamy rice. To finish the dish, I spoon salsa all over it. We like this dish for several reasons. First of all, I like that I can make this entire dish in just about thirty minutes. Secondly, I like that the rice and salsa can be made ahead of time. And, finally, we all love the fresh and light flavors in this dish.
The Equipment I Used
- A Skillet- I like to cook my fish in a nonstick skillet or gill pan.
- A Baking Dish- Use this to bake your rice.
- Aluminum Foil- This is to tightly cover the rice baking dish.
The Ingredients Needed for Salmon with Mango Salsa and Coconut Rice
- Jasmine Rice- I used Jasmine rice, but basmati or other long grain rices will will too.
- Coconut Milk- Use full fat coconut rice. I like the Native Forest brand.
- Butter- Use unsalted butter. I always use the Irish butter.
- Coconut Chips- You can find these with the dried fruits. They are optional, but add lots of flavor and crunch.
- Salmon- Use salmon fillets. I really like the Faroe Island salmon.
- Spices- Paprika, cumin, garlic powder, and onion powder add lots of great flavor.
- Mango- I used a fresh mango, but you could also use frozen mango.
- Jalapeno- Remove the seeds and membranes.
- Lime Juice- Use freshly squeezed lime juice.
How I Made my Salmon
- First, I baked my rice. Set a timer so that your rice doesn’t burn.
- Next, I made the salsa. Be sure to taste it. You may want to add more cilantro or lime juice.
- Finally, I cooked my fish. We like it fairly well done.
If you like salmon, you need to try this light and delicious Salmon with Mango Salsa and Coconut Rice.
Salmon with Mango Salsa and Coconut Rice
Equipment
- 1 8×8 Baking Dish
Ingredients
For the Coconut Rice:
- 1 cup jasmine rice
- ½ cup canned coconut milk
- 2 tbsp. unsalted butter
- 1¼ cups water
- ½ tsp. kosher salt
- ½ cup coconut chips
For the Salmon:
- 1 pound salmon file with the skin removed, cut into 4 slices
- 2 tbsp. unsalted butter
- 1 tsp. paprika
- ½ tsp. each garlic powder and onion powder
- ¼ tsp. each cumin, kosher salt, and black pepper
For the Mango Salsa:
- 1½ cups peeled mango, diced
- ¼ cup red onion, minced
- ¼ cup cilantro, minced
- 1 jalapeno, minced
- 2 tbsp. lime juice
Instructions
- Begin by making the Coconut Rice: Preheat the oven to 450 degrees. In an 8×8 baking dish, stir together all the ingredients. Cover tightly with foil and bake for 30 minutes. Keep covered and warm until serving. Sprinkle with coconut chips before serving.
- Next make the Salmon: Heat a skillet on medium heat and melt the butter. Season the salmon with all the spices and cook on all sides until 145 degrees inside. This should take 10 to 15 minutes.
- While the salmon cooks, make the Mango Salsa: Simply combine all the ingredients in a bowl.
- Serve the salmon topped with the salsa and on top of the rice.
