This salmon dish will transport you to your Caribbean dream vacay in minutes. The combination of a tangy salsa (hope cilantro dosn’t taste like soap for you…if so simply omit it) with the meaty salmon all on a bed of coconut rice…your tastebuds will thank you! This is the perfect dish to throw together on a hot summer night. For one, it can be prepared ALL in advance and two, it is light and fresh but hearty enough to fill you up.
Every week at my local grocery store, a different type of seafood or fish tends to go on sale. I usually follow the flyer to decide what I’m making that week. This week, salmon was on sale near me, however, go with whichever fish is in season in your area. That way you’re helping the ecosystem by purchasing in season produce and it’s more wallet friendly (double win!).
- This makes for a great meal prep recipe as the salmon holds well (up to 3 days in the fridge) and the salsa won’t fall apart. Simply double the recipe and you’re on your merry meal preppin’ way!
- Coconut milk, there are many different kinds, I use whole coconut milk for the rice as I wanted a rich coconut flavour. Feel free to use light coconut milk or even coconut water to be on the lighter side.
- I baked the salmon, however feel free to grill it, poach it, broil it, whatever your little salmon heart desires.
- 4 fillets of salmon (Approx 115-130 g per filet)
- 1 cup of white rice
- 1 cup of whole coconut milk
- 1 cup water
- ⅛ red onion chopped
- 1 cup cherry tomatoes
- 1 lemon
- 1 handful of cilantro
- 1 fresh mango (can use frozen)
- 1 green pepper
- 2 tbl olive oil
- Salt & Pep
- Prep your Mise! For the salsa, dice your mango and pepper, corsley chop cilantro and finely dice the red onion (no one wants a biteful of onion) and place in a medium size bowl. Cut cherry tomatoes in half and add to the salsa mixture.
- Add juice of half lemon, 1 tbl of oil and a pinch of salt to salsa, toss gently.
- Measure out rice and don’t be lazy here-rice is very dusty, it will need to be rinsed once or twice.Once rinsed, place in a small pot with water, coconut milk and ½ tsp salt. Bring to a boil then simmer for 12 minutes covered.
- While the rice is cooking, rinse fish, pat dry and coat with remaining olive oil and the juice of half a lemon and sprinkle with salt and pepper. Place in oven at 350 for 10 minutes. At the last 2 minutes, turn on the broil for a bit of color. Make sure to set a timer, it will darken quickly!
- Plate a good portion of coconut rice, a filet of salmon and top with salsa and a few sprigs of cilantro.