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Spicy Salmon with Mango Salad and Coconut Rice

Spicy Salmon with Mango Salad and Coconut Rice

Yield 4 servings
Prep time
5 Min
Cook time
20 Min
Total time
25 Min
Cook modePrevent screen from turning off

Ingredients

Rice
Salmon
Main Day Prep Items

Instructions

  1. Over medium high heat, in a medium saucepan, stir together coconut milk (shake before opening), water, and salt and bring to a low boil. Add the rice, stir, and reduce the heat to a simmer. Cook for 12-16 minutes, until liquid is absorbed. Reserve half the rice for Sriracha Chicken Sheet Pan.
  2. While rice is cooking: Mix together cayenne pepper, paprika, salt, and pepper in a small bowl. Dry off the salmon on both sides with paper towels and spray lightly with the avocado oil. Sprinkle the seasoning over both sides and pat into the flesh.
  3. Heat a medium sized skillet to medium high heat. Spray the pan with avocado oil and add the fillets once heated. The pan should sizzle loudly when the salmon is added. Cook for 3-4 minutes and flip the fish over. Cook for another 2-5 minutes depending on how well you like it cooked (Remove when 125 degrees F).
  4. On a cutting board, chop the green onions into thin pieces. Reserve 2/3 for Sriracha Chicken Sheet Pan and Vietnamese Pork Noodle Bowl.
  5. Serve the salmon over the coconut rice with the Mango Salad over top of the salmon. Sprinkle with green onions and serve with lime slices on the side for the fish.

Notes

Components to Save:

1/2 rice for Sriracha Chicken Sheet Pan

2/3 green onions for Sriracha Chicken Sheet Pan and Vietnamese Pork Noodle Bowl

Nutrition Facts

Calories

568

Fat

31 g

Sat. Fat

20 g

Carbs

41 g

Fiber

3 g

Net carbs

38 g

Sugar

12 g

Protein

34 g

Sodium

1560 mg

Cholesterol

78 mg