Ingredients:
- For the Salmon:
- 2 salmon fillets (about 6 oz each)
- 1 tbsp olive oil
- 1/2 tsp cumin powder
- 1/4 tsp paprika
- Salt and black pepper to taste
- For the Coconut Lime Rice:
- 1 cup uncooked jasmine rice
- 1 can (13.5 oz) coconut milk
- 1/2 cup water
- Juice of 1 lime
- Pinch of salt
- For the Mango Salsa:
- 1 ripe mango, diced
- 1/2 red onion, finely chopped
- 1 jalapeño pepper, seeded and minced (optional)
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- Salt to taste
Instructions:
- Prepare the Salmon: Preheat your grill or broiler. Pat salmon fillets dry and season with olive oil, cumin, paprika, salt, and pepper.
- Cook the Salmon: Grill salmon for 4-5 minutes per side, or broil for 6-8 minutes, until cooked through and flaky.
- Make the Coconut Lime Rice: While the salmon cooks, combine rice, coconut milk, water, lime juice, and salt in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until rice is tender and liquid is absorbed.
- Assemble the Mango Salsa: In a bowl, combine diced mango, red onion, jalapeño (if using), cilantro, lime juice, and salt. Toss gently to combine.
- Serve: Divide coconut lime rice among plates. Top with grilled salmon and generous dollops of mango salsa.