PAN SEARED SALMON TOPPED WITH MANGO PEACH SALSA & COCONUT RICE

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: milk + coconut extract

Light coconut milk reduces calories while maintaining flavor.

salmon fillets

🥗Healthier: trout

💰Cheaper: tilapia

Tilapia is a more affordable fish option.

Rinse jasmine rice under cold water until water runs clear.

Combine rice, coconut milk, and a pinch of salt in a saucepan.

Bring to a boil, then reduce heat to low and cover, cooking for 15-20 minutes until rice is tender.

Remove from heat and let sit covered for 5 minutes before fluffing with a fork.

Prepare the salsa by dicing mango and peach, and finely chopping red onion and cilantro.

Combine mango, peach, red onion, cilantro, lime juice, and jalapeño in a bowl; mix well and set aside.

Season salmon fillets with salt and black pepper on both sides.

Heat olive oil in a skillet over medium-high heat until shimmering.

Add salmon fillets skin-side down and cook for 4-5 minutes until skin is crispy.

Flip salmon and cook for an additional 3-4 minutes until cooked through and flaky.

Serve salmon over coconut rice topped with mango peach salsa.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens