GLAZED SALMON & COCONUT RICE

Serves 1
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Directions

  1. 1Start by making the mango salsa by adding diced mango, red bell pepper, jalapeño, red onion, grated garlic, cilantro, and lime juice to a bowl.
  2. 2Season the salsa with salt and pepper.
  3. 3Add avocado to the salsa and mix it all together.
  4. 4Squeeze some extra lime juice on top of the mango salsa to keep it fresh and colorful.
  5. 5Prepare the marinade for the salmon by combining soy sauce, honey, sriracha, grated ginger, grated garlic, lime juice, salt, pepper, and smoked paprika in a bowl.
  6. 6Taste the marinade to adjust seasonings if needed.
  7. 7Add the salmon fillets to the marinade, ensuring they are well coated.
  8. 8Marinate the salmon in the fridge for a maximum of one hour to prevent the lime juice from breaking down the fish.
  9. 9For the coconut rice, add olive oil to a pan, then add smashed garlic cloves and ginger slices to toast the aromatics.
  10. 10Add rinsed jasmine rice, coconut milk, water, salt, sugar, and lime zest to the pan.
  11. 11Stir the rice mixture well.
  12. 12Bring the rice to a boil, then cover and simmer until cooked.
  13. 13While the rice is cooking, sear the salmon in a non-stick or cast iron pan with a bit of oil.
  14. 14Flip the salmon once it's ready to release from the pan.
  15. 15Pour the reserved marinade over the seared salmon.
  16. 16Baste the salmon with the marinade to achieve a sticky finish, reducing the heat if necessary to prevent the honey from burning.
  17. 17Fluff the cooked coconut rice.
  18. 18Remove the ginger and garlic pieces from the rice.
  19. 19Add chopped cilantro to the rice and mix.
  20. 20Assemble the bowls by plating the coconut rice, topping with the sticky honey sriracha salmon, and then adding a generous amount of mango salsa.

Ingredients

  • 2 salmon fillets
  • 0.5 tsp Salt
  • 1 tsp pepper
  • 1 tsp oil
  • 2 tbsp soy sauce
  • 2 tbsp honey
  • 1 tbsp sriracha
  • 2 cloves garlic
  • 1 tsp fresh ginger
  • 1 lime juice
  • 1 tsp smoked paprika
  • 1 tbsp olive oil
  • 2 garlic cloves
  • 3 slices fresh ginger
  • 1 cup jasmine rice, rinsed
  • 1 cup full-fat coconut milk
  • 0.5 cup water
  • 1 tsp sugar
  • 1 kaffir lime leaf
  • 0.5 lime zest
  • 1 handful Thai basil or cilantro
  • 1 ripe mango, diced
  • 1 red bell pepper, finely chopped
  • 1 jalapeño, finely diced
  • 0.25 small red onion, finely diced
  • 1 avocado, diced
  • 1 cloves garlic, grated
  • 1 lime juice
  • 1 tbsp chopped cilantro

Equipment

bowlgraterspatulapanlid
GLAZED SALMON & COCONUT RICE | Clip Recipe