Honey Chipotle Salmon with Mango Salad
Serves: 6 servings
Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
Ingredients
Honey Chipotle Salmon
- 1.5-2 lbs salmon
- 1 tbsp honey
- 2 tbsp olive oil
- 1 tsp paprika
- 1 tsp garlic powder
- ½ tsp chipotle powder
- ½ tsp cumin
- ½ tsp salt
- ½ tsp black pepper
- Lime juice
Mango Salad
- 2 ripe mangos diced
- 4 roma tomatoes diced
- 1 jalapeno pepper chopped
- ¼ cup cilantro chopped
- ¼ red onion diced
- 2 tbsp olive oil
- Juice from ½ lime
- Salt
Cilantro Lime Rice
- 1 ½ cups Jasmine rice
- 3 cups water
- 1 tbsp olive oil
- 1 clove garlic crushed
- ½ tsp salt plus more to taste
- ⅓ cup cilantro finely chopped
- Juice from 1 lime
- 1 tsp lime zest
Directions
- Preheat the oven to 400 F
- Season the salmon with the spice blend. Drizzle with the olive oil and honey
- Bake for about 15-18 minutes, depending on the size and thickness of the fish. Top with fresh lime juice once done
- While the salmon bakes, prepare the rice. Heat a pot on medium heat and add in the uncooked rice with the olive oil. Stir it together for 1-2 minutes, then add in the crushed garlic. Pour in three cups of water, raise the heat to high, cover the pot and let the water come to a boil. Once boiling, reduce the heat to low and let the rice cook for about 15-20 minutes, until all the water has evaporated. Remove the pot from the flame and let the rice sit for 10 minutes, then fluff it with a fork. Mix in the lime juice, lime zest, cilantro and salt. Adjust the salt to your liking and set aside.
- Lastly, prepare the mango salad. Add the chopped mango, tomatoes, jalapeno, cilantro and red onion to a bowl. Toss with the olive oil, lime juice and salt and mix well
- Serve the salmon over the rice and top with the mango salad