Grilled Salmon with Mango Salsa & Coconut Rice 省
Ingredients:
– 1 ripe mango, diced
– 1/2 teaspoon paprika
– 4 6 oz salmon fillets
– 1/2 teaspoon salt for rice
– 1 lime, juiced
– 1/2 red onion, finely chopped
– Olive oil
– 1 cup jasmine rice
– 1/4 cup fresh cilantro, chopped
– 1 1/2 cups coconut milk
– 1/2 teaspoon garlic powder
– 1 1/2 cups coconut water
– 1/4 teaspoon onion powder
– 1/2 teaspoon chili powder
– Salt and pepper to taste
Instructions:
1. Prepare the Salmon:
Drizzle the salmon fillets with olive oil. Season them with paprika, garlic powder, onion powder, salt, and pepper.
2. Grill the Salmon:
Preheat your grill to medium-high heat. Grill the salmon for about 4-6 minutes on each side until cooked through and flaky.
3. Make the Mango Salsa:
In a medium bowl, mix together the diced mango, finely chopped red onion, chopped cilantro, lime juice, chili powder, and a sprinkle of salt and pepper. Stir well to combine.
4. Cook the Coconut Rice:
In a saucepan, combine the jasmine rice, coconut milk, coconut water, and salt. Bring the mixture to a boil, then lower the heat and cover. Let it simmer for 20-25 minutes until the liquid is absorbed. Fluff the rice with a fork once done.
5. Serve:
Place the grilled salmon on a bed of coconut rice and generously spoon the mango salsa over the top.
Tips:
– For a spicier salsa, add diced jalapeño.
– You can substitute jasmine rice with brown or basmati rice for different flavors.
– Pair it with roasted vegetables or a fresh green salad to complement the meal.
Nutritional Information:
This dish is high in protein due to the salmon approximately 22g per 6 oz serving, contains healthy fats, particularly from the coconut milk about 20g of fat per serving, and provides roughly 450 calories per serving.
Time: Preparation time: 15 minutes Cooking time: 30 minutes
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