With summer on the way, mangoes are coming into season, so we couldn't resist this delicious salmon and mango recipe.
Salmon with Coconut Rice and Mango
Ingredients:
For the Sriracha Salmon:
450g (2 pieces) Salmon - skin off, cubed
2 tablespoons maple syrup
1 tablespoon sriracha
1 tablespoon soy sauce
1 tablespoon olive oil
1 clove garlic, crushed
For the Coconut Rice:
1 cup jasmine rice
1 cup coconut milk
1 cup water
For the Mango Salad:
1 mango, diced
1 avocado, diced
1/2 small red onion, finely diced
1 lime, zested and squeezed
2 tablespoons fresh coriander, chopped
Sriracha Mayonnaise
Method:
Rinse the rice under cold water until the water runs clear. Cook the coconut rice in either a rice cooker or in a saucepan until cooked.
Prepare the Mango Salad: in a bowl combine the ingredients. Keep cool in the fridge.
Cook the salmon: in a small bowl mix together the maple syrup, sriracha, soy sauce, olive oil and garlic. Toss the salmon in the marinade until well coated. Heat a frying pan over medium heat. Add the salmon and cook for 2-3 minutes each side, until crispy and cooked through.
Assemble the bowl: Add the coconut rice to the bowl. Top with salmon bites and the mango salad, and drizzle with the sriracha mayonnaise.