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Salmon, Coconut Rice, and Mango Salsa

No more boring meals! The flavors of this dish compliment each other so perfectly that you will look forward to eating it. And the great thing about it is that it's easy to make. And coconut rice is so easy to make; you can save the instructions below and make coconut rice to eat as a side with other dishes too!


SERVES: 4 | PREP TIME: 40 minutes


  • 1 cup dry jasmine rice

  • 1/2 can coconut milk (6 oz)

  • 4 tsp salt

  • 1 tsp stevia

  • 12 oz salmon, rested to room temp.

  • 1 tbsp olive oil

  • 2 tsp pepper

  • 1 large mango, diced

  • 1/2 onion, chopped

  • 1 medium bell pepper, diced

  • 1 lime

  • 1/4 cup cilantro


In a medium pot, rinse the rice until the water runs clear. Drain water and add the coconut milk, water, 3 tsp salt and sugar.

On high heat, allow the mixture to boil. Once it starts to boil, turn the heat down to low and cook covered for 20 minutes. Uncover and continue to cook for 5 minutes.

While your rice is cooking, preheat oven to 400 degrees F. Season your salmon with 1 tsp salt, pepper, and olive oil, and bake for approx. 20 minutes.

In a bowl, combine the diced mango, bell pepper, onion, and cilantro. Drizzle with the lime juice and mix well. Season to taste with salt.

Combine into a mealprep container or on a plate.

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