Salmon topped with Spicy Mango Salsa paired Creamy Coconut Rice
Cook time: 30 minutes
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- salmon
- Jasmine rice
-Coconut milk
Salsa
-1 large ripe mango, diced
-1/2 a jalapeño (remove seeds for less spice)
-1/4 a red onion, finely chopped
-1/4 cup finely chopped cilantro
-A couple (5?) leaves of fresh basil, chopped
-Juice of 1 large lime
-1 tablespoon of grated ginger
-1 teaspoon of salt
-2 tablespoons of neutral oil
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-Preheat your oven to 375°.
-Then start making your salsa. Combine ingredients listed above in a bowl, taste and add more salt or lime juice if needed then add to the fridge.
-Pat your salmon dry, then add to a greased baking sheet. Drizzle olive oil on the salmon then season heavily with pepper, garlic powder, onion powder, chili flakes, and paprika. Add salt too, but I try to cook with less salt so I don’t add as much of it as the other seasonings.
-Cook salmon for 20 to 25 minutes at 375°.
-In a small pot, wash (rinse and drain) your jasmine rice (1/4 a cup dry is one serving) once rinsed add in coconut milk at a 1:2 rice:milk ratio. (1/4 cup rice, 1/2 cup milk) add in 2 tablespoons of oil (olive oil, avocado oil, butter)
-Cover rice and bring to a boil, then lower to a simmer. Cook for 15-20 minutes until rice is fluffy and fork tender. Enjoy!!!
