Crispy Salmon with Mango Salsa & Coconut Rice
Overview
Prep Time: 25 min • Cook Time: 15
Total Time: 40 min
makes 4 servings
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what you’ll need:
For the salmon
4, 6 oz pieces of salmon
2 tbsp salted butter, melted
1 tbsp brown sugar
2 tsp smoked paprika
2 tsp dried oregano
2 tsp dried thyme
2 tsp garlic powder
2 tsp onion powder
Sprinkle of salt & pepper
For the mango salsa
1 small red bell pepper, chopped
2 mangos, diced
2 avocados, diced
1/2 red onion, diced
Juice of 1 lime
2 tbsp fresh cilantro, finely chopped
pinch of salt
for the coconut rice
1 cup jasmine rice
1 cup coconut milk (from a can)
1 cup coconut water
Pinch of salt
Instructions:
Place the salmon on a cutting board. Drizzle the melted butter over the salmon and spread evenly with a brush.
In a small bowl, mix all the salmon seasonings and the brown sugar together. Sprinkle the seasoning on the salmon and lightly rub it in with your hands. Let this sit for about 15 minutes on the counter before you start cooking.
Meanwhile, start working on the coconut rice. In a small pot add the rice, coconut milk, coconut water, and salt. Turn the heat on high and give it a good mix.
Bring it to a boil, then cover and simmer on low for about 15 minutes until the rice is fully cooked.
To make the salsa, simply add all the chopped salsa ingredients to a bowl and mix! Then, place the bowl in the fridge until you’re ready to assemble the dish.
For the salmon, bake in the air fryer at 380 for about 10 minutes until fully cooked. The cook time will greatly depend on the thickness of your salmon so make sure to keep an eye on it! *see below for oven instructions
Finally, assemble the bowls! Add a bit of coconut rice, the salmon, and the mango salsa to your bowl. You can squeeze on some more fresh lime if you’d like! Enjoy!
*Oven instructions: Bake the salmon at 400 on a foil-lined baking sheet for 12-15 minutes. The cooking time will vary based on the thickness of your salmon, so make sure to keep an eye on it! It may need less time or more time!