dinner · american
Crispy Blackened Salmon with Coconut Rice & Mango Salsa
Ingredients Tap to check off
Instructions
1
Combine jasmine rice, coconut milk, water, and salt in a small saucepan, cover, and bring to a boil over high heat.
2
Reduce heat to low and simmer covered undisturbed for 14 minutes until liquid is absorbed and rice is tender.
3
While rice simmers, stir smoked paprika, garlic powder, dried oregano, cayenne pepper, and salt in a shallow dish.
4
Toss diced mango, red onion, chopped cilantro, and lime juice in a small bowl, then set aside to meld.
5
Set a 10-inch cast-iron skillet over medium-high heat on the front burner for 2 minutes until hot and dry.
6
Pat salmon fillets dry with paper towels and press flesh firmly into the spice mixture to coat evenly.
7
Swirl avocado oil into the hot skillet until shimmering and hot just before it begins to lightly smoke.
8
Place salmon flesh-side down in the skillet and sear undisturbed for 4 minutes until a blackened crust forms.
9
Flip fillets gently with a fish spatula and cook skin-side down for 3 minutes until skin is crisp.
10
Remove rice from heat, fluff with a fork, and divide evenly between two shallow dinner plates.
11
Rest salmon on coconut rice, spoon fresh mango salsa over each fillet, and serve with remaining lime wedges.
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