Blackened Salmon, With Mango Pico, Asparagus And Coconut Rice Recipe

Cooking Instructions

1. 1

   Prepare the Coconut Rice

   In a medium saucepan, combine jasmine rice, coconut milk, water, and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the rice is tender and the liquid is absorbed. Fluff with a fork and set aside.

2. 2

   Make the Mango Pico

   In a bowl, combine diced mango, red onion, cilantro, lime juice, and salt. Mix well and set aside to let flavors meld.

3. 3

   Cook the Asparagus

   In a skillet, heat 1 tablespoon of olive oil over medium heat. Add asparagus, season with salt and pepper, and sauté for about 5-7 minutes, until tender-crisp. Remove from heat and set aside.

4. 4

   Blacken the Salmon

   Rub the salmon fillets with the remaining olive oil and generously coat with blackening seasoning. In a hot skillet, cook the salmon for about 3-4 minutes on each side, or until cooked through and blackened on the outside.

5. 5

   Serve

   To serve, place a scoop of coconut rice on each plate, top with blackened salmon, and spoon mango pico over the salmon. Arrange the sautéed asparagus on the side.