Blackened Salmon with Mango Salsa & Coconut Rice

Blackened Salmon with Mango Salsa and Coconut Rice

Here's a summer meal that’s sure to hit the spot! Tender, blackened salmon is topped with a zesty mango avocado salsa and paired with a heaping helping of rich coconut rice. It’s guaranteed to impress anyone who gets a taste.

Ingredients:

Salmon

Coconut Rice

  • 1 ½ cups Coconut Water
  • 1 ¼ cups canned coconut milk
  • 1 ½ cups jasmine rice
  • 1 teaspoon salt

Avocado-Mango Salsa

  • 1 large mango, peeled and dices
  • ½ large red bell pepper, chopped
  • ¼ cup fresh cilantro, chopped
  • 1/3 cup red onion, chopped
  • 1 Tbsp. fresh lime juice
  • 1 Tbsp. coconut water
  • Salt to taste

Directions:

For the salmon:

  1. Coat salmon with Blackened Seasoning and place on the grill. Grill about 3 minutes per side or until cooked through.

For the coconut rice:

  1. In a medium saucepan, bring the coconut water, coconut milk, rice, and salt to a boil.
  2. Cover and simmer until the liquid is absorbed, which should take about 20 minutes. Fluff the rice with a fork and let it rest for 5 minutes.

For the mango avocado salsa:

  1. In a medium bowl, combine the mango, bell pepper, cilantro, red onion, avocado, lime juice, and coconut water. Season with salt to taste.
  2. Serve the salmon warm over coconut rice, topped with avocado mango salsa.
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