So tasty, quick, easy, healthy and all around delicious!
Preparation:
To cook:
Level: Easy
Serves: 4
Ingredients
- FOR THE CILANTRO-LIME RICE:
- 1 cup Brown rice
- Water, as needed for cooking the rice
- ½ Lime, Juice
- 1 tbsp Butter (optional)
- Salt and pepper to taste
- Chopped fresh coriander to taste
- FOR THE BLACKENED SALMON
- 1 pound Salmon
- 1 tbsp Olive oil
- ¼ teaspoons chili powder
- ¼ teaspoons Paprika
- ¼ teaspoons Cumin
- ⅛ teaspoons Cayenne
- Salt and pepper to taste
- FOR THE MANGO SALSA:
- 1 avocado, diced
- 1 cup Cherry tomatoes, sliced
- 1 cup Cooked Corn
- 1 Mango, diced
- ½ Lime, Juice
- Salt and pepper to taste
- Chopped fresh coriander to taste
Preparation
For the rice:
Cook rice according to package directions, but add lime juice, butter (optional), salt and pepper as rice cooks. (I would subtract 1-2 tbsp of water to make up for the added lime juice.) After the rice is done cooking, stir in the chopped cilantro.
For the salmon:
Preheat broiler oven to 500ºF. Lightly drizzle a baking sheet with olive oil and set aside.
Cut the salmon into 3 to 4 pieces (with or without skin according to your preference). Brush the tops of the salmon fillets with olive oil and rub the spices (chili powder, paprika, cumin, cayenne, salt and pepper) over the top of the salmon.
Grill for 8 to 12 minutes, skin side down, or until cooked through (cooking time will depend on thickness of salmon).
For the mango salsa:
Combine all the salsa ingredients in a large bowl.
Serve salmon with rice and mango salsa.
