Pan-fried Salmon with Mango Salsa
and Coconut Rice
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Salmon Fillets, skin-on
(Contains Salmon)
¾ cup
Basmati Rice
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Lime
56 g
Yellow Onion, chopped
1 tbsp
Shredded Coconut
(Contains Sulphites May contain Tree nuts, Sesame, Crustaceans, Fish, Egg, Wheat, Peanuts, Soy, Mustard, Milk, Sulphites, Triticale)
95 g
Pineapple
1 tbsp
Jerk Spice Blend
(Contains Sulphites May contain Milk, Sulphites, Peanuts, Soy, Mustard, Sesame, Tree nuts, Wheat, Triticale)
Not included in your delivery
¼ tsp
Salt and Pepper*
½ tbsp
Oil*
¼ tsp
Sugar*
Nutrition Values
Utensils
Instructions
Bring 1 1/4 cups water (dbl for 4 ppl) to a boil in a covered medium pot. Add rice to the pot of boiling water. Reduce heat to low. Cook, still covered, until rice is tender and liquid is absorbed, 12-14 min.
Cut the mango and bell pepper into 1/4-inch pieces. Thinly slice the green onions. Zest, then juice the lime. Pat the salmon dry with paper towels. Season with salt and pepper.
Mix the mango, peppers, lime juice, half the green onions and 1/4 tsp sugar (dbl for 4 ppl) together in a medium bowl. Season with salt and pepper. Set aside.
Heat a large non-stick pan over medium-high heat. When hot, add the coconut to the dry pan. Toast, stirring often, until golden-brown, 1-2 min. Transfer to a small bowl.
Add 1/2 tbsp oil (dbl for 4 ppl), then the salmon to the same pan. Pan-fry, until golden-brown and cooked through, 2-3 min per side.**
Fluff the rice with a fork. Season with salt. Stir the lime zest, toasted coconut and remaining green onions into the rice. Divide rice between plates. Top with salmon, then the mango salsa.