She Cooks, She Cleans, She's Missing the Summertime Vibe:Salmon with Mango and Avocado Salsa and Coconut Rice

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cookscleansThe weather has been ridiculously dreary lately. Grim. Grim. Grim. Every time I step out of the box, it’s gusty and rainy and cold and downright miserable. And while most people would normally steer towards a nice cup of tea and a warming stew in nasty weather, I tend to veer towards summertime fare, maybe in a vain attempt to fool myself into thinking it’s actually warm outside? It’s an enigma. Regardless of the rhyme or reason, today, I give you a recipe for Salmon with Mango and Avocado Salsa and Coconut Rice. The salsa is a cinch to make and is great on grilled steak in a lettuce wrap for lunch too. NB If you are keeping strict paleo and are not eating rice, don’t make the coconut rice. To each their own!

I got halfway through this blog and remembered that it would be posted on Valentine’s Day! Whoops! In honour of this momentous occasion, I am offering you a second recipe, a chocolate dessert (OH EMM GEE I LOVE CHOCOLATE):

http://www.elanaspantry.com/frozen-banana-bites/

frozen-banana-bites-paleo-recipe

Want to make your significant other happy? Make them frozen, chocolate-covered bananas dusted with coconut. I know that would make ME happy… ::hint, hint::

x Maria

Salmon with Mango and Avocado Salsa and Coconut Rice

What you’ll need:

For the salmon:

2 salmon fillets (Obvs.)

For the salsa:

2 mangoes, peeled and cubed
1 avocado, cubed
1/2 diced red onion
1/2 red chili pepper, seeded and diced finely (Optional – I’m a weenie when it comes to spices and often leave this out)
Juice of 1 lime
Zest of lime
Juice of 1/2 orange
1-2 tbs olive oil
1/4 cup coriander, chopped roughly

For the Coconut Rice:

1 cup rice
1 tbs unsalted butter
160 ml coconut cream
1/4 cup coriander, chopped roughly
Juice of 1/2 lime

The coconut rice takes the longest to cook, so get that started first…

  • In a medium-sized saucepan (that you definitely have a lid for), melt the butter
  • Add the rice to the melted butter and cook until fully coated and rice starts to go slightly translucent
  • Add 1 1/2 cups water and coconut cream, stir to combine
  • Cover and cook on med-low heat until all liquid evaporates and rice is soft, stirring occasionally

Now, prep your salsa…

  • Cut, cube, dice, and chop all your various fruit, chilis, herbs, onions etc
  • Add the mango, onion, and chili to a bowl and mix to combine. Then add your lime juice, orange juice and olive oil and mix to combine
  • Finish with the lime zest and coriander, season with salt and pepper, mix to combine and set aside

Finally, cook your salmon…

  • Season with salt and pepper and either fry in a pan with olive oil or grill, completely up to you!

By this time, your coconut rice should be done…

  • To the rice, add the chopped coriander, juice of 1/2 lime and fluff with a fork (Yes, fluff. Sounds weird, just do it.)
  • If you’re feeling swish, you can garnish your plate with slices from the remaining 1/2 of lime.

Bring on that sunshine feeling!

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