Go Back
–+ servings
Salmon with Mango Salsa and Coconut Rice

Salmon with Mango Salsa and Coconut Rice

Pan Seared salmon topped with mango salsa. Served with creamy coconut rice.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Main Course
Cuisine Tex-Mex
Servings 4

Equipment

  • 1 8x8 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 8x8 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.
Keyword seafood
Tried this recipe?Let us know how it was!