15 minutes
Rated 5.0 stars by 1 users
Hot Honey Salmon Bowls with Mango Salsa
Ingredients
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2 Seatopia salmon fillets
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2 tablespoons Dijon mustard
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2 tablespoons honey
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2 tablespoons sriracha
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2 teaspoons sesame seeds
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1 cup jasmine rice, rinsed
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½ cup full-fat canned coconut milk
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1 cup water
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½ teaspoon kosher salt
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1 ripe mango diced
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1 red bell pepper diced
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¼ red onion finely diced
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½ tomato diced
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1 jalapeño seeded and finely diced, (optional)
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Juice of 1 lime
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½ cup chopped fresh cilantro
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Salt and pepper, to taste
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½ cup shelled edamame, cooked
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1 Persian cucumber, thinly sliced
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Lime wedges
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Extra cilantro and sesame seeds, for garnish (optional)
For the Hot Honey Salmon
For the Rice
For the Salsa
For the Bowls
Directions
Make the Coconut Rice
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1.
Rinse the rice until the water runs clear. Add the rice, coconut milk, water, and salt to a saucepan. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes. Remove from the heat and let sit, covered, for 10 minutes before fluffing with a fork.
Make the Mango Salsa
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2.Combine the mango, red bell pepper, red onion, tomato, jalapeño (if using), cilantro, lime juice, salt, and pepper in a bowl. Toss well and set aside.
Cook the Salmon
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3.Whisk together the Dijon mustard, honey, and sriracha. Coat the salmon evenly with the sauce and sprinkle with sesame seeds. Marinate for at least 30 minutes, then bake at 400°F for 10–12 minutes, or until the salmon flakes easily with a fork.
Assemble the Bowls
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4.Divide the coconut rice among bowls. Top with the hot honey salmon, mango salsa, cooked edamame, and sliced cucumber. Finish with a squeeze of fresh lime and garnish with extra cilantro and sesame seeds, if desired.
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