Spiced Salmon with Mango Salsa and Coconut Lime Rice

Ingredients:

• For the Salmon:

  • 2 salmon fillets (about 6 oz each)
  • 1 teaspoon olive oil
  • 1/2 teaspoon cumin powder
  • 1/4 teaspoon paprika
  • 1/4 teaspoon garlic powder
  • Salt and black pepper to taste

• For the Mango Salsa:

  • 1 ripe mango, diced
  • 1/2 red onion, finely chopped
  • 1/4 cup chopped cilantro
  • 1 jalapeño pepper, seeded and minced (optional)
  • 2 tablespoons lime juice
  • Salt to taste

• For the Coconut Lime Rice:

  • 1 cup uncooked white rice
  • 1 1/2 cups coconut milk
  • 1/2 cup water
  • 1 tablespoon lime juice
  • 1/4 teaspoon salt

Instructions:

1. Prepare the Mango Salsa: Combine diced mango, red onion, cilantro, jalapeño (if using), lime juice, and salt in a bowl. Mix well and set aside.

2. Cook the Coconut Lime Rice: Rinse rice under cold water until water runs clear. In a medium saucepan, combine rice, coconut milk, water, lime juice, and salt. Bring to a boil over medium heat. Reduce heat to low, cover, and simmer for 15-20 minutes or until all liquid is absorbed. Fluff with a fork.

3. Season the Salmon: Pat salmon fillets dry and season both sides with olive oil, cumin powder, paprika, garlic powder, salt, and black pepper.

4. Pan-Sear the Salmon: Heat a large skillet over medium-high heat. Add seasoned salmon fillets to the hot skillet and cook for 3-4 minutes per side, or until cooked through and flaky.

5. Assemble the Dish: Divide coconut lime rice among plates. Top with seared salmon fillets and mango salsa. Serve immediately.