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Salmon with Mango Sauce and Coconut Rice

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mango_salmon_lime_rice_with_coconut

Mango, limes and coconut are some of the most traditional ingredients used in Brazilian cuisine. In this recipe, they were split among main course and side dish in a very harmonic combination of flavors with the salmon and rice. Greek yogurt adds a creamy texture to this fresh, healthy and flavorful meal. I hope you enjoy!

Serves 4 to 5

Sauce Ingredients:

  • 1 tablespoon butter
  • ½ medium onion, shredded
  • 2 tablespoons dark brown sugar
  • ¾ cup mango pulp (or 1 medium ripe mango processed in a blender or food processor)
  • Juice of 1 lime
  • ½ cup full-fat Greek yogurt
  • 1 tablespoon cilantro, finelly chopped
  • Freshly ground black pepper

Salmon Ingredients:

  • 2 tablespoons extra-virgin olive oil
  • 1 ½ pounds sockeye salmon
  • Sea salt, medium grind
  • Freshly ground black pepper

Coconut Rice Ingredients:

  • 1 tablespoon butter
  • 2 tablespoons grated coconut, preferably fresh
  • 1 ½ cups Jasmine rice
  • 1 can (14 ounces) coconut milk
  • ½ teaspoon salt

Garnish:

  • ½ cup chopped cilantro

Sauce Directions:

In a large skillet, melt the butter over medium high heat. Add onion and cook until soft, stirring occasionally, until soft; 3 to 4 minutes. Stir in brown sugar, until completely dissolved, an additional minute. Reduce heat to medium and add mango pulp and lime juice.When it comes to a light boil, remove from heat and fold in Greek yogurt and cilantro. Season with black pepper and set aside.

Salmon Directions:

Preheat oven to 400 degrees F for 10 minutes.

Coat the bottom of a large oven-proof dish with olive oil. Season salmon with salt and pepper and transfer to prepared oven-proof dish, skin side-down. Bake until salmon flakes easily with a fork, 10 minutes for medium-rare or up to 15 minutes for medium. Remove from oven and cover with foil; allow resting for 5 minutes.

Transfer salmon to a large serving plate, or to individual plates. Drizzle mango-passion fruit sauce on the top and garnish with cilantro. Serve it immediately with coconut rice on the side.

Coconut Rice Directions:

In a medium sauce pan, melt the butter over medium-high heat. Add coconut flakes and cook, stirring constantly, until golden, about 2 to 3 minutes. Add rice and stir well until all grains are well coated with butter. Add coconut milk and salt, stir once and bring to a light boil. Reduce heat to medium-low, cover and allow cooking until rice is done, about 17 minutes. Remove from heat and let it stand, covered, for 10 minutes. Fluff with a fork and serve immediately.

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Cook’s Notes:

Frozen mango pulp is available at Latin markets and international grocery stores and it can be used as a substitute to fresh pulp.

When making the sauce, add ½ minced Habanero pepper to the skillet with the onions. If you like spicy, the Habaneros add a great kick!

This recipe is available in JAPANESE/日本語. Click here for the link.

mango_salmon_coconut_rice

Nutrition Facts (Salmon and Sauce):

5 Servings

Amount Per Serving

Calories 385.1 

Total Fat 21.1 g
 
Saturated Fat 5.3 g
 
Polyunsaturated Fat 5.1 g
 
Monounsaturated Fat 9.0 g

Cholesterol 109.0 mg
 
Sodium 87.4 mg
 
Potassium 908.2 mg
 
Total Carbohydrate 7.0 g

Dietary Fiber 0.3 g
 
Sugars 2.4 g 

Protein 38.2 g

Nutrition Facts (Coconut Rice):

5 Servings

Amount Per Serving
 
Calories 119.6
 
Total Fat 5.0 g
 
Saturated Fat 1.5 g

Polyunsaturated Fat 0.3 g
 
Monounsaturated Fat 1.5 g
 
Cholesterol 6.2 mg
 
Sodium 12.9 mg
 
Potassium 216.2 mg
 
Total Carbohydrate 16.2 g
 
Dietary Fiber 0.3 g
 
Sugars 0.0 g
 
Protein 3.2 g

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