Ingredients:
For the Salmon:
- 1 lb salmon fillet, skin on or off
- 1 tablespoon olive oil
- 1 teaspoon grated ginger
- ½ teaspoon cumin powder
- ½ teaspoon paprika
- Salt and black pepper to taste
For the Mango Salsa:
- 1 ripe mango, diced
- ½ red onion, finely chopped
- ¼ cup chopped cilantro
- 1 jalapeño pepper, seeded and minced (adjust for spice preference)
- 2 tablespoons lime juice
- Salt to taste
For the Coconut Rice:
- 1 cup jasmine rice
- 1 can (13.5 oz) full-fat coconut milk
- 1 ½ cups water
- ¼ teaspoon salt
Instructions:
- Prepare the Salmon: Preheat oven to 400°F (200°C). Pat salmon dry and place in a baking dish. Drizzle with olive oil, then sprinkle with ginger, cumin, paprika, salt, and pepper.
- Make the Salsa: In a bowl, combine mango, red onion, cilantro, jalapeño, lime juice, and salt. Gently mix and set aside.
- Cook the Rice: Rinse jasmine rice in a fine-mesh sieve until water runs clear. Combine rinsed rice, coconut milk, water, and salt in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed and rice is tender. Fluff with a fork.
- Bake the Salmon: Bake salmon for 12-15 minutes, or until cooked through and flaky.
- Serve: Divide coconut rice among plates. Top with baked salmon and generously spoon mango salsa over each serving.