Why You’ll Love This Recipe
- Bursting with Flavor: The combination of sweet mango, tangy lime, and herby cilantro creates an irresistible taste.
- Healthy and Nutritious: Packed with protein, healthy fats, and wholesome ingredients.
- Quick and Simple: Ready in under 30 minutes, perfect for busy days.
- Customizable: Easily adapt the recipe to fit your preferences or dietary needs.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the salmon:
1 pound salmon fillet
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
For the mango salsa:
1 mango, diced
1/2 cup red onion, finely chopped
1/4 cup cilantro, chopped
1 tablespoon lime juice
1/4 teaspoon salt
1/4 teaspoon black pepper
For the cilantro lime rice:
1 cup brown rice
2 cups vegetable broth
1/4 teaspoon salt
1 tablespoon chopped cilantro
1/4 teaspoon lime zest
Directions
- Cook the rice:
- In a large pot, bring vegetable broth to a boil. Add rice and salt.
- Reduce heat, cover, and simmer for 15–20 minutes, or until the rice is tender.
- Stir in chopped cilantro and lime zest.
- Prepare the salmon:
- Season the salmon fillet with salt and pepper.
- Heat olive oil in a grill pan or skillet over medium heat.
- Cook the salmon for about 4–5 minutes per side, or until it flakes easily with a fork.
- Make the mango salsa:
- In a mixing bowl, combine diced mango, red onion, cilantro, lime juice, salt, and pepper. Toss to mix.
- Assemble the dish:
- Plate the cilantro lime rice, top with the cooked salmon, and spoon the mango salsa over the salmon.
- Serve:
- Serve immediately and enjoy this flavorful meal.
Servings and Timing
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Variations
- Add Heat: Incorporate diced jalapeños or red pepper flakes into the mango salsa for a spicy kick.
- Alternative Grains: Swap the brown rice for white rice, quinoa, or cauliflower rice.
- Herb Substitution: Use parsley instead of cilantro if preferred.
- Tropical Twist: Add diced pineapple or avocado to the mango salsa for extra flavor.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Warm the rice and salmon in a microwave or skillet. Serve the salsa fresh to maintain its texture.
FAQs
1. Can I use frozen salmon?
Yes, thaw the salmon completely before cooking for the best results.
2. How do I know when the salmon is done?
The salmon is fully cooked when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
3. Can I prepare the mango salsa ahead of time?
Yes, prepare it up to 2 hours in advance and store it in the refrigerator.
4. What can I serve as a side dish?
A simple green salad, steamed vegetables, or a dollop of sour cream complements this dish well.
5. Can I grill the salmon instead of pan-frying?
Absolutely! Grill the salmon over medium heat for 4–5 minutes per side.
6. Is this dish gluten-free?
Yes, it is naturally gluten-free as long as you use gluten-free broth.
7. What if I don’t like cilantro?
Substitute parsley or green onions for a different flavor profile.
8. Can I use canned mango?
Fresh mango is recommended for the best flavor, but canned mango can work in a pinch.
9. Can I make this dish dairy-free?
This recipe is already dairy-free, making it a great option for those with dietary restrictions.
10. Can I double the recipe?
Yes, you can easily scale up the ingredients to serve more people.
Conclusion
Mango Salsa Salmon with Cilantro Lime Rice is a delightful blend of flavors and textures that’s as easy to make as it is to enjoy. Whether you’re hosting guests or looking for a healthy dinner option, this dish delivers. Try it out and savor the harmony of sweet, savory, and tangy tastes in every bite!
Mango Salsa Salmon with Cilantro Lime Rice
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
This Mango Salsa Salmon with Cilantro Lime Rice is a vibrant and healthy dish, perfectly balancing sweet mango salsa, tender seasoned salmon, and fragrant cilantro lime rice. Ready in just 30 minutes, it’s ideal for weeknight dinners or special occasions.
Ingredients
For the salmon:
- 1 pound salmon fillet
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the mango salsa:
- 1 mango, diced
- 1/2 cup red onion, finely chopped
- 1/4 cup cilantro, chopped
- 1 tablespoon lime juice
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
For the cilantro lime rice:
- 1 cup brown rice
- 2 cups vegetable broth
- 1/4 teaspoon salt
- 1 tablespoon chopped cilantro
- 1/4 teaspoon lime zest
Instructions
- Cook the rice:
- In a large pot, bring the vegetable broth to a boil.
- Add rice and salt, reduce heat, cover, and simmer for 15–20 minutes, or until tender.
- Stir in cilantro and lime zest.
- Prepare the salmon:
- Season the salmon fillet with salt and pepper.
- Heat olive oil in a grill pan or skillet over medium heat.
- Cook the salmon for 4–5 minutes per side, or until it flakes easily with a fork.
- Make the mango salsa:
- In a mixing bowl, combine diced mango, red onion, cilantro, lime juice, salt, and pepper. Toss well.
- Assemble the dish:
- Plate the cilantro lime rice, top with cooked salmon, and spoon mango salsa over the salmon.
- Serve:
- Serve immediately and enjoy this flavorful, healthy meal.
Notes
- For a spicy kick, add diced jalapeños to the mango salsa.
- Substitute white rice, quinoa, or cauliflower rice as alternatives.
- Fresh mango is recommended, but canned mango can be used in a pinch.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-frying
- Cuisine: Fusion
