Seared Garlic-Lime Salmon Over Coconut Rice With Mango Salsa

You'll want to make this every week. It's that good, it's that easy. Sashimi-grade salmon marinated with garlic and lime, served with creamy coconut rice and fresh, vibrant mango salsa. This dish takes fresh and tasty to entirely new level.

Seared Salmon with Coconut Rice & Mango Salsa

Salmon Marinade	Coconut Rice	Mango Salsa
1 lb Sashimi Grade Salmon	1 1/2 Cups Jasmine Rice	2 Mangos - Cubed
1 lime - juice & zest	1 1/2 Cups Coconut Water	1-2 Avocados - Cubed
2-3 Cloves of Garlic -Minced	1 Can Coconut Milk	1/4 Red Onion - Diced
3 Tbs Olive Oil		1/2 -1 Jalapeno - Diced
Salt & Pepper to Taste		1-2 Limes - Juiced
		1/2 Bunch of Cilantro - Chopped
		Salt & Pepper to Taste

Sashimi grade salmon

Coconut Rice Ingredients

Mango Salsa Freshness

METHOD:

For the Salmon:

STEP 1: Combine the zest and juice of 1 lime with 2-3 cloves of minced garlic and 3 Tbs of olive oil and salt and pepper. Marinate the sashimi-grade Salmon for 30 minutes.

STEP 2: Lightly spray fry pan with non-stick oil and heat on med-high. Sear the Salmon skin side down for 3 minutes or until skin is crispy. Flip and sear an additional 2-3 minutes or until cooked to your liking. (We love crispy skin and rare in the middle with quality salmon!).

For the Rice:

STEP 1: While the Salmon is marinating, start the rice. If using a rice cooker, Add 1.5 cups of jasmine rice, 1.5 cups of coconut water, and 1 can of coconut milk to the rice cooker and cook on white rice setting. That's it! If cooking over the stovetop, combine all ingredients in a medium sized saucepan and bring to a full boil, then reduce to a simmer, cover, and cook until liquid absorbs (about 20 minutes). Then fluff with a fork, let rest for 5 min, serve, and enjoy!

For the Mango Salsa:

STEP 1: Chop all ingredients and place into a medium size bowl. Add lime juice, salt, and pepper to taste and mix gently to combine. Enjoy!

Seared Salmon

Coconut Rice

Vibrant & Fresh Mango Salsa

For the plating, we used a ladle to shape the rice into a half-sphere and garnished with a sprig of cilantro and a couple black sesame seeds. The salmon was sliced about 1/2 an inch thick with a crusty sear and tender inside. The mango salsa was plated sparingly for looks, with more added to every bite!

Garlic-Lime Salmon with Coconut Rice & Mango Salsa