Description
So flavorful, quick, easy, healthy, and all around delicious!
Ingredients
- FOR THE CILANTRO-LIME RICE:
- 1 cup Brown Rice
- Water, As Needed For Cooking Rice
- ½ Lime, Juiced
- 1 Tablespoon Butter (optional)
- Salt And Pepper, to taste
- Fresh Chopped Cilantro To Taste
- FOR THE BLACKENED SALMON
- 1 pound Salmon
- 1 Tablespoon 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, Cubed
- 1 cup Cherry Tomatoes, Sliced
- 1 cup Cooked Corn
- 1 Mango, Cubed
- ½ Lime, Juiced
- Salt And Pepper, to taste
- Fresh Chopped Cilantro To Taste
Preparation
For the rice:
Cook rice according to package directions but add lime juice, butter (optional), and salt and pepper while rice is cooking. (I would remove 1 to 2 tablespoons of water to compensate for the added lime juice.) Once rice is finished cooking, stir in chopped cilantro.
For the salmon:
Preheat oven to broil at 500ºF. Lightly drizzle a baking sheet with olive oil, and set aside.
Cut salmon into 3 to 4 pieces (skin on or off depending on your preference). Brush the tops of the salmon fillets with olive oil and rub the spices (chili powder, paprika, cumin, cayenne, and salt and pepper) into the tops of the salmon.
Broil for 8–12 minutes, skin down, or until done (cooking time will depend on how thick salmon is).
For the mango salsa:
Combine all salsa ingredients in a large bowl.
Serve salmon with rice and mango salsa.
