This meal is the classic blend of savory and sweet. One taste and it will leave you highly confused. These opposite concepts fit together so well in this piece, some may call it surprising and in this recipe, that’s not even the only thing that works together against all odds.
For instance, at first we both thought it was weird to have an assorted amount of one-off fruit and veggies on the table. Turns out that sometimes, if you keep arranging things that don’t work together, you can get a rather nice art piece. Kinda like my life.
This one is going straight to the Louvre, I call it: One Pineapple Short of a Good Time
As for the rest of the pictures, they aren’t quite as beautiful. But 2 out of 2 alternative chefs agree that this is (taste-wise) our favorite Cringey Kitchen meal so far! Hey, we’ve made a total of 6 blog-worthy meals now, we can pick favorites, right?
Of course, no great meal would be complete without almost burning down the kitchen. Some of the honey got on the baking sheet, got a bit too hot, and the sugars started smoking. The neighbors love us.
We recommend wiping away any burnt honey before placing the sheet into the oven. That way the sugars will only be on the moist fish.
In my defense, I always wanted to make smoke signals. I not only started waving a piece of cloth to disperse the smoke, but also to send a secret message. If anyone received that message, send us some signals back. (Hopefully not via burnt honey though!)
Finally, we hand chopped everything for the salsa, but if you are fancy and own a salsa making device, feel free to use that. We mostly chopped by hand because it displays a little better. And if I learned anything from my 4 year (definitely real) food blog undergrad, looks are all that matter.
Keep your honey on the food, not the foil,
Your favorite alternative chefs, K & T
Blackened Salmon with Mango Salsa
Ingredients
Coconut Rice
- 2 cups Jasmine rice
- 1 1/2 cups Water
- 1 can 13.5 oz Coconut milk
- 1 tsp Salt
- 1 tbsp Honey
- 1 tbsp Cilantro fresh
Salmon
- 2 lb Salmon fillets
- 1/2 tsp cumin
- 1/4 tsp salt
- 1/8 tsp cayenne pepper
- 1/8 tsp pepper
- Juice of ½ a lemon
- Honey enough to thinly cover salmon
Mango Salsa
- 1 ripe mango cut into chunks
- ½ of a red pepper diced
- ½ of an avocado diced
- ½ jalapeno diced very small
- ¼ of a red onion diced
- Juice of ½ a lemon
- ¼ cup fresh cilantro chopped
- Salt and pepper to taste
Instructions
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Preheat oven to 350˚F.
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Put your rice in your rice cooker bowl, and rinse the rice with water a few times. You want to rinse until the water gets pretty clear, so that most of the starch is removed. This will allow the rice to really absorb that coconut flavor. Add water, coconut milk, salt, and honey to rice and let cook in the rice cooker. Add fresh cilantro when done.
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For the salmon, mix all the spices together. Place fillet on baking sheet, we sprayed our baking sheet with coconut oil to avoid sticking. Squeeze lemon juice over the fillet, then drizzle honey over the top. Lastly, rub the spice mixture over salmon. Place in oven for 8 minutes at 350, then switch to a low broil for 8 minutes.
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While your salmon is cooking, mix together all ingredients for your salsa.
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To serve, layer salsa over salmon and rice.