This delicious recipe features salmon cubes baked with a blend of spices, served on a bed of coconut rice, and topped with a fresh mango salsa. The mango salsa includes mangos, red and green cabbage, carrots, and cilantro, while the coconut rice is flavored with coconut milk. A spicy mayo enhances the dish for those who enjoy a kick. Perfect for a tasty and vibrant meal.
1: Preheat oven to 400°F.
2: Cover salmon with olive oil and seasonings (salt, pepper, smoked paprika, chipotle chili powder, garlic powder, onion powder).
3: Place salmon on a sheet pan lined with parchment paper and bake for 9-12 minutes.
4: For mango salsa, combine mangos, red cabbage, green cabbage, julienned carrots, thinly sliced red onion, cilantro, lime juice, honey, salt, and pepper in a bowl. Store in the fridge until ready to use.
5: For spicy mayo, mix desired amounts of mayonnaise, sriracha, and honey in a bowl.
6: For coconut rice, rinse jasmine rice under water until clear, then drain.
7: In a saucepan, add rice, coconut milk, water, salt, bay leaf, and olive oil, and stir to prevent sticking.
8: Simmer covered on low for 15-20 minutes until water is absorbed.
9: Serve salmon over coconut rice, topped with mango salsa and optional avocado and cilantro.
