Pan-fried Salmon with Mango Salsa
and Coconut Rice
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
250 g
Filets de saumon, avec la peau
(Contient Saumon)
¾ tasse(s)
Riz basmati
1 pièce(s)
Poivron
1 pièce(s)
Lime
56 g
Oignon, haché
1 cs
Noix de coco, râpée
(Contient Sulfites Peut contenir Noix, Sésame, Crustacés, Poisson, Oeuf, Blé, Arachides, Soya, Moutarde, Lait, Sulfites, Triticale)
95 g
Ananas
6 g
Mélange d'épices jerk
(Contient Sulfites Peut contenir Lait, Moutarde, Noix, Arachides, Sésame, Soya, Blé)
Pas inclus dans votre livraison
¼ cc
Sel et Poivre*
½ cs
Huile*
¼ cc
Sucre*
Informations nutritionnelles
Ustensiles
Instructions
Bring 1 1/4 cups water (dbl for 4 ppl) to a boil in a covered medium pot. Add rice to the pot of boiling water. Reduce heat to low. Cook, still covered, until rice is tender and liquid is absorbed, 12-14 min.
Cut the mango and bell pepper into 1/4-inch pieces. Thinly slice the green onions. Zest, then juice the lime. Pat the salmon dry with paper towels. Season with salt and pepper.
Mix the mango, peppers, lime juice, half the green onions and 1/4 tsp sugar (dbl for 4 ppl) together in a medium bowl. Season with salt and pepper. Set aside.
Heat a large non-stick pan over medium-high heat. When hot, add the coconut to the dry pan. Toast, stirring often, until golden-brown, 1-2 min. Transfer to a small bowl.
Add 1/2 tbsp oil (dbl for 4 ppl), then the salmon to the same pan. Pan-fry, until golden-brown and cooked through, 2-3 min per side.**
Fluff the rice with a fork. Season with salt. Stir the lime zest, toasted coconut and remaining green onions into the rice. Divide rice between plates. Top with salmon, then the mango salsa.