Tropical Salmon With Mango Avocado Salsa And Rice Recipes

TROPICAL SALMON WITH MANGO-AVOCADO SALSA AND RICE

Steps:

• Rub salmon filet all over with chili powder and ¼ teaspoon of the salt.
• Heat oil in a large skillet over medium heat. Add salmon skin side down and cook until browned, 3-5 minutes.
• Flip salmon and cook on meat side until browned and cooked through, 4-5 more minutes.
• Remove salmon from heat and break into pieces, discarding skin, if desired.
• In a large bowl toss together cooked rice, black beans, ¼ teaspoon of salt, and pepper. Set aside.
• In another bowl toss together mango, onion, cilantro, avocado, and lime juice.
• Layer rice and beans onto each plate or bowl, top with salmon, and then finish off with mango salsa.
• Rub salmon filet with the chili powder and ¼ teaspoon of the salt. Divide filets among half of the gallon bags.
• In a large bowl mix the cooked rice, black beans, salt and pepper. Divide mixture between the remaining half of the gallon bags. Place this bag inside of the bag with the salmon.
• In another bowl combine the mango, onion, cilantro, avocado, and lime juice. Divide among the quart bags and place inside the bag with the salmon. Label and freeze.
• Heat oil in a large skillet over medium heat.
• Add salmon skin side down and cook until browned, 3-5 minutes.
• Flip salmon and cook on meat side until browned and cooked through, 4-5 more minutes.
• Remove salmon from heat and break into pieces, discarding skin, if desired.
• Meanwhile, reheat rice and beans. Divide rice and beans among dinner plates and then top with salmon and with mango salsa.

BAKED SALMON WITH TROPICAL RICE

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Lightly grease a shallow 9x13 baking dish.
• Combine the coriander seed, brown sugar, and lemon-pepper seasoning in a small bowl, and blend well.
• Place the salmon fillet skin side down in the prepared baking dish. Brush top and sides of fillet with the butter. Sprinkle the fish evenly with the coriander spice mixture, gently pressing it into the fish.
• Stir the mango, cilantro, and lemon peel into the rice. Spoon the rice mixture around the fish in the baking dish.
• Bake in preheated oven until fish flakes easily when tested with a fork, 4 to 6 minutes per 1/2 inch thickness. Cut the fish into 4 pieces. Divide rice between 4 serving plates and place the fish on top.

BLACKENED ROAST SALMON WITH AVOCADO & MANGO SALSA

Steps:

• Heat oven to 200C/180C fan/gas 6. Mix the paprika, oregano, cayenne, sugar, lime zest, garlic and oil in a bowl with a good pinch of salt. Toss the peppers, onions and beans with half of the spice paste in a large roasting tin, then cook in the oven for 25 mins.
• Remove from the oven and give the veg and beans a good mix. Lay the salmon on top, skin-side down, then brush over the remaining spice paste. Bake for a further 25 mins, until the salmon is cooked through.
• Meanwhile, for the salsa, halve, stone and finely chop the avocados and mango. Mix with the lime juice, chilli, coriander and some salt. Serve the salmon, veg and beans with the salsa and lime wedges for squeezing over.