Pan-Seared Salmon & Mango Salsa!

mango

🥗Healthier: pineapple

💰Cheaper: canned mango

Canned mango is often more affordable and available year-round.

salmon fillets

🥗Healthier: trout

💰Cheaper: tilapia

Tilapia is a more budget-friendly fish option.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a cost-effective cooking oil.

red onion

🥗Healthier: green onion

💰Cheaper: yellow onion

Yellow onion is often less expensive and widely available.

Start by making the mango salsa.

Chop mangoes, red onions, jalapeno, and red bell pepper.

Add chopped cilantro, a little salt, and squeeze in fresh lime juice.

Mix the ingredients and let them marinate.

For the coconut rice, add coconut milk and water to a bowl.

Add sugar and salt to the mixture and taste it for seasoning.

Wash the rice to remove excess starch and add it to the bowl.

Mix everything together and bring it to a boil over medium heat.

Once boiling, reduce the heat to low, cover, and let it cook for about 15 minutes.

Check for a little milk on the side to prevent burning, then turn off the heat and fluff with a fork.

Cover again and let it sit for 10 minutes before adding sweetened shredded coconut.

Fluff the rice again to combine everything.

For the salmon, season it with kosher salt, garlic powder, onion powder, black pepper, and paprika.

Pat the salmon dry before seasoning to avoid a tough texture.

Heat olive oil in a saute pan and add the salmon, cooking for about 3 minutes on each side until golden brown.

Transfer the partially cooked salmon to a sheet tray lined with parchment paper.

Bake the salmon in the oven at 350°F for 3 to 5 minutes depending on thickness.

Plate the salmon and mango salsa, adding cilantro on top and lime wedges on the side.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens