Salmon with Mango Salsa and Rice
This restaurant-inspired Salmon Rice Bowl brings big flavor to weeknights, with spice-rubbed fish, juicy mango salsa, and irresistible soy-butter rice.
Ingredients
For the Mango Salsa:
- 1 large ripe mango finely diced
- 1 jalapeno pepper seeded and minced
- ⅓ cup chopped fresh cilantro
- 2 tablespoons fresh lime juice
- ½ teaspoon kosher salt
For the Soy-Butter Rice:
- 1 cup uncooked white short-grain sushi rice
- 3 tablespoons unsalted butter cut into small pieces
- 1 tablespoon soy sauce
For the Salmon:
- 1 ¼ pounds salmon fillet (either 1 large piece or a few smaller pieces)
- 1 tablespoon Salmon Rub
- 1 tablespoon vegetable oil
For Serving:
- Lime wedges
- ½ batch Quick Pickled Red Onions
- Sliced avocado (optional)
Instructions
- Make the Mango Salsa: In medium bowl, toss mango, jalapeño, cilantro, lime juice and salt until well combined. Refrigerate until ready to serve.
- Preheat oven to 400 degrees F. Make the Soy-Butter Rice: Prepare rice according to package directions. At end of cooking time, add butter and soy sauce and toss until butter is melted and all rice is coated in butter and soy sauce. Keep warm until ready to serve.
- Meanwhile, make the Salmon: Sprinkle flesh side of salmon with Salmon Rub and rub the spices into the flesh.
- Heat oil in large oven-safe nonstick skillet over medium heat. Transfer salmon, flesh side down, to skillet. Cook 3 to 4 minutes, undisturbed, until salmon flesh is deep golden brown.
- Flip salmon so it is skin side down, then transfer pan to oven and continue cooking salmon until it reaches an internal temperature of 145 degrees F. How long this takes will depend on the thickness of your salmon piece(s); the salmon could take anywhere from 5 to 15 minutes in the oven to reach temperature.
- Divide rice between 4 shallow bowls and top each bowl with a quarter of the salmon.
- Divide the Mango Salsa between bowls. Serve bowls garnished with lime wedges, pickled red onions and avocado, if desired.
Notes
Recipe adapted from Pinch of Yum. Soy butter rice inspired by Miss Kim restaurant in Ann Arbor, MI.
Calories: 542kcal, Carbohydrates: 53g, Protein: 33g, Fat: 22g, Saturated Fat: 7g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 6g, Trans Fat: 0.4g, Cholesterol: 101mg, Sodium: 609mg, Potassium: 921mg, Fiber: 3g, Sugar: 9g, Vitamin A: 1038IU, Vitamin C: 29mg, Calcium: 49mg, Iron: 4mg
This website provides estimated nutrition information as a courtesy only. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
Did you make this recipe?Leave a Review below or share a photo and tag me on Instagram @foxeslovelemons with the hashtag #foxeslovelemons.