Saturday, July 10, 2010

Sautéed Salmon with Mango Relish and Coconut Rice

Serves 4

4 4-oz salmon filets
Spice rub

1 ½ cups of Basmati rice
3 cups of coconut water
1 green onion bunch, diced
1 tsp of fresh ginger, minced
Salt to taste

½ mango, diced
¼ red bell pepper, diced
1 large slice of red onion, diced
1 Tbsp of parsley, minced
Quick drizzle of EVOO
2-3 dashes of red pepper flakes
S&P to taste

Add rice, coconut water, green onions, ginger and salt to a rice cooker. Cook until done.

Drizzle salmon with EVOO and sprinkle both sides with seasoning. Heat frying pan until very hot. Cook salmon on one side for 2-3 minutes until crusty. Turn filets over, turn heat to low and cover for about 10 minutes, until fish flakes easily with a fork and center is no longer bright pink.

Plate fish with rice and top with mango relish.

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