This colorful dish is the perfect combination of sweet and spicy with a tropical flare.
Avocado Salsa:I large avocado, diced
1/2 small red bell pepper, diced
1/2 small yellow bell pepper, diced
1 small jalapeno, seeded and diced
½ small red onion, diced
Juice from one lemon
Salt to taste
(I would have added minced cilantro too, except I didn’t have any on hand)
Mango Rice:I cup of white long grained basmati rice
2 cups coconut water
1 tsp Extra Virgin Olive Oil (EVOO)
½ tsp salt
1 mango, diced
Salmon:2 Salmon filets
Cajun seasoning (or I also like to use Lemon Pepper on one side and crushed red pepper flakes on the other)
For salsa, combine all ingredients, toss with lemon juice and season with salt to taste. Refrigerate until ready to use.
For rice, in a rice cooker, combine rice, coconut water, EVOO and salt; cook until ready. Stir in mango; set aside.
For grilled salmon, heat grill to med-high. Season salmon. Skin side down, cook salmon until skin is charred. Flip filets over, turn heat to low, remove charred skin, season other side and grill until salmon is cooked through. The filets should flake easily with a fork and still be a little translucent in the middle. Depending on thickness, cook time should be approx. 6-8 minutes per side.
To plate, make a bed of mango rice topped with salmon. Spoon avocado salsa over salmon. Enjoy!