Go Back
Print

Blackened Salmon with Mango Salsa

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 people

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

  1. Preheat oven to 350˚F.
  2. 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.
  3. 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.
  4. While your salmon is cooking, mix together all ingredients for your salsa.
  5. To serve, layer salsa over salmon and rice.