Ingredients
Scale
- 2 salmon fillets (about 6 oz each)
- 1 cup jasmine rice
- 1 cup full-fat coconut milk
- ½ cup water
- 1 ripe mango, diced
- 2 tablespoons freshly squeezed lime juice
- 2 tablespoons red onion, finely chopped
- ¼ cup fresh cilantro (optional)
- Salt and pepper to taste
Instructions
- Rinse the jasmine rice under cold water until clear. In a saucepan, combine the rice, coconut milk, water, and a pinch of salt. Bring to a boil, then reduce heat and simmer covered for 15 minutes.
- Meanwhile, prepare the mango salsa by combining diced mango, red onion, lime juice, salt, and cilantro in a bowl; mix well.
- Season the salmon fillets with salt and pepper. Heat olive oil in a skillet over medium-high heat; cook the salmon for about 4 minutes per side until cooked through.
- Fluff the cooked rice with a fork. Serve by scooping rice into bowls topped with salmon and mango salsa.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Skillet
- Cuisine: Tropical
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 550
- Sugar: 8g
- Sodium: 250mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 60mg