Chili Lime Salmon with Mango Salsa and Coconut Rice

Ingredients

MANGO SALSA

  • 2 honey mangoes, diced

  • 1 jalapeño, diced (remove seeds)

  • 5 mini peppers (or 1 bell pepper), diced

  • 1/2 small red onion, diced

  • 2 tbsp chopped parsley (or cilantro)

  • 2 tbsp lime juice

  • 1 tbsp coconut water

  • Salt & pepper 


CHILI LIME BAKED SALMON

  • 2 1/2 tbsp olive oil

  • 4 garlic cloves, minced

  • 1 lime, sliced 

  • 1 tsp lime zest 

  • 1/2 tsp chili powder

  • 1/2 tsp smokes paprika

  • Salt & pepper


COCONUT RICE 

  • 2 cups jasmine rice

  • 2 cups coconut water

  • 1 cup coconut milk

  • 1 lime, zested

  • 1/4 tsp salt

Directions

Chili Lime Salmon

  1. Preheat oven to 400F.

  2. Rinse salmon and pat dry with paper towels.

  3. Place on a lined baking sheet or large casserole dish.

  4. In a small bowl, mix together olive oil, garlic, lime zest, chili powder, smoked paprika and salt & pepper. Pour marinade over salmon.

  5. Scatter lime slices on top. Let sit for at least 20min.

  6. Bake at 400F for 15-25min depending on the thickness of the filet. 

Mango Salsa

  1. Mix diced mango, peppers, red onion, jalapeño, and fresh herbs in a small bowl.

  2. Squeeze lime juice and coconut water into the salsa.

  3. Season with salt & pepper

Coconut Rice

  1. Add ingredients to a rice cooker or medium-size pot.

  2. Cook until liquid is gone and let sit with the cover on.

  3. Add lime zest and fluff with a fork. 

  4. Plate with coconut rice first, add salmon and mango salsa on top! 

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