Pan Seared Lemon Pepper Salmon with A Mango Avocado Salsa and Coconut Rice.

It’s that time of year. A time for lots of brightly coloured foods bursting with flavour. Nothing says summer more than a fresh salsa filled with tropical fruits and sweet colorful veggies. Oh and let’ not forget a deliciously cut of well seasoned Fish. Makes my mouth water just thinking of it. This meal is packed with so much flavor, even the rice is going nuts about it, coconuts that is. What rice can be more creamier and fruity than one make up of a healthy dose of coconut milk.

The star of this dish is of course the spicy fruity salsa. The blend of sweet with pepper is in perfect harmony here. I also love how the sourness from the lemon contrast with the sweetness of the mango. Depending on your desired taste, you can use more or less of the jalapeno. The seeds and ribs give it a much hotter taste. If you can handle it, go for it. I always do! Then there is the green super food. Avocado needs no introduction in a salsa. It is one of those ingredients that ties it all together. Some of my favorite things all in one yummy dish.

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Ingredients

Mango Avocado Salsa

  • 2 large mango , peeled and diced
  • 1 medium avocado, peeled and diced
  • ¼ red or green onion, diced
  • ¼ cup fresh cilantro, finely chopped
  • ½ cup chopped red or orange bell pepper
  • ½ jalapeno pepper, finely chopped
  • Juice from 1 lemon
  • 1 Tbsp olive oil
  • Salt

Lemon Pepper Salmon

  • 4 (5 oz) Salmon fillets skinless
  • 3 Tbsp canola oil
  • 2 Tbsp fresh lemon juice
  • 1 Tbsp fresh lemon zest
  • 1/4 tbsp cracked pepper
  • Pinch of sea salt to taste

Coconut Rice

  • 1 cup Coconut Water
  • 2 cups Coconut milk
  • 2 cups jasmine white rice
  • 1/4 tsp salt

Instructions

  1. Place the salmon fillets onto a plate and drizzle the lemon juice ; then sprinkle on the pepper, the sea salt and lemon zest. Allow to marinate covered for 15 to 20 minutes.
  2. In a large bowl mix mangoes, avocado, bell pepper, onion, cilantro, lemon juice and olive oil together in large bowl. Add salt and jalapeno to taste. Refrigerate allowing flavours to marry together for 20 minutes.
  3. In a medium pot, bring to a boil the coconut water, coconut milk, and salt. Add rice and cook on high for 1 minute. Reduce to a simmer and cover. Cook for about 25 minutes or until rice is tender.  Remove from heat and fluff with a fork.
  4. In a large non stick pan or cast iron on medium-high heat, sear salmon fillets in 3 tablespoons oil, 4 minutes on each side or until a golden brown. Remove salmon from the pan and serve hot.
  5. Serve rice alongside the salmon with a hearty serving of salsa.

 

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