Sesame Salmon Bowls with Mango Salsa
Serves 325 mins prep20 mins cook
This popular recipe features coconut rice, sesame-marinated salmon, and a sweet, salty mango salsa. It's a special meal that's entirely doable on a weeknight, emphasizing the use of good wild salmon.
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What you need
Instructions
Mango Salsa: Dice the mango (slice each side off around the pit, cube, and scoop into a bowl). Dice the avocado and add it in. Finely dice half a red onion and add to the bowl, along with chopped cilantro. Season with a pinch of good sea salt and drizzle with 1 tbsp honey. Stir gently to combine and set aside. Coconut Rice: Bring 1 can coconut milk and 1 cup water to a boil in a medium pot. Slowly stir in 1 cup jasmine rice, reduce to a simmer, and cook for 10 minutes. Turn off the heat, cover, and let sit for 15 minutes — do not lift the lid. Fluff with a fork and set aside. Salmon: Marinate the salmon in sesame dressing in the refrigerator for a few hours (or at least 30 minutes if short on time). Heat a stainless steel skillet over medium-high heat and add butter. Once sizzling, add salmon skin-side down and cook about 5 minutes, until it releases easily. Flip and cook another ~5 minutes, until the center flakes easily. Remove skin if desired — it should peel right off. To Serve: Build bowls with coconut rice, salmon, and a generous spoonful of mango salsa. Finish with extra cilantro or sesame dressing if you’d like — and enjoy.View original recipe