Easy food to make at home for dinner. Baked salmon with coconut rice & avocado -mango salsa

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 budget-friendly fish option.

peri-peri sauce

🥗Healthier: homemade peri-peri sauce

💰Cheaper: hot sauce

Hot sauce is a more accessible alternative.

jasmine rice

🥗Healthier: brown rice

💰Cheaper: white rice

White rice is often less expensive and cooks faster.

Drizzle salmon pieces with olive oil.

Add peri-peri seasoning mixture to salmon and rub well with oil.

Squeeze in freshly squeezed orange juice over the salmon.

Preheat oven while salmon marinates.

Place salmon in the oven and bake until fully cooked and tender, about 30 minutes or less.

In a pot, add full fat coconut milk and bring to a boil.

Wash jasmine rice until water runs clear.

Add washed jasmine rice to the boiling coconut milk and bring back to a boil.

Reduce heat to simmer and cover, cooking until rice is fully cooked according to packaging instructions.

While rice cooks, slice purple onion as small as possible and add lime juice and salt to it, setting aside.

Slice red bell pepper into small pieces and add to the onion in the salad bowl.

Peel and dice mango, adding it to the salad bowl without mixing yet.

Slice ripe avocado and add it to the salad bowl.

Finely chop fresh coriander and add to the salad bowl.

Mix the salad ingredients well after adding all components.

For dressing, add lime juice, olive oil, salt, and black pepper to taste and mix well.

Cover the salsa and keep it in the fridge until ready to serve.

Once the coconut rice is cooked, fluff it up and prepare to serve.

Plate the dish starting with a bed of coconut rice, add the baked salmon, top with salsa, and finish with a squeeze of lime juice.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens