Baked Salmon with Coconut Rice and Avocado Mango Salsa

Salmon Marinade – for four salmon fillets:

  • 4 garlic cloves, minced
  • 1 1/2 teaspoons minced fresh ginger
  • 1 teaspoon honey
  • 1 tablespoon mustard
  • 1 tablespoon Sriracha sauce (optional)
  • 4 tablespoons soy sauce
  • 3 tablespoons olive oil
  • juice of 1/2 big lime or lemon
  • salt & pepper to taste

In a medium bowl, combine all the marinade ingredients very well and marinate the Salmon for at least two hours.

Preheat oven to 400 degrees F. Place marinated salmon fillets, skin side down, on a oven-proof pan lined with parchment paper. Bake until the salmon is cooked through, about 20 to 30 minutes.

Coconut Rice:

  • 1 1/2 cups jasmine rice, rinsed well and drained
  • 1 1/2 cups coconut water
  • 1 1/4 cups coconut milk
  • 1/2 teaspoon salt
  • 1 1/2 tablespoons coconut oil

In a medium saucepan, heat the coconut oil and add the rice, stirring occasionally until rice becomes fragrant and turns very pale golden in color. Add coconut water, coconut milk and salt. Once the liquid starts to boil, cover, reduce heat and simmer until rice is tender – about 18 to 20 minutes.

Avocado Mango Salsa:

  • 1 large mango, peeled and diced
  • 1 large avocado peeled and diced
  • 1/2 large red bell pepper, chopped
  • 1/3 cup chopped red onion, rinsed under water and drained
  • 1/4 cup chopped cilantro
  • 1 tablespoon fresh lime juice
  • zest of 1 lime
  • 1 tablespoon olive oil
  • 1 tablespoon coconut water
  • Salt & Pepper to taste

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