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