My favorite way to cook salmon is to blacken it, I love the charred taste and how it brings out the flavors of the salmon! Salmon is actually very easy to cook, even though it can seem daunting! Salmon cooks quickly, so it is important that you don’t overcook it, which will make it very dry and flaky. I like to set my timer to make sure that I do not forget about it, and it turns out perfect everytime!

I paired the salmon with coconut rice, another favorite of mine. It is also very easy to make, you just replace some of the water with a can of coconut milk. It gives the rice a delicious creamy coconut flavor, which perfectly balances the smoky, spicy salmon! I also add a pinch of sugar and salt to bring out the sweetness of the coconut even more.

To top off the plate, I made a mango salsa which is to die for. This salsa will definitely be a staple of mine this summer, and I can’t wait to include it in future recipes! It has mango, green bell pepper, red onion, cilantro and which all taste amazing when paired together. I hope you enjoy this recipe!

Ingredients

For the coconut rice

2 cups white rice
2 cups water
1 400mL can of coconut milk
1/2 tsp salt
1 tbsp white sugar

For the blackened salmon

4 4 ounce salmon filets
2 tsp chili powder
2 tsp garlic powder
1 tsp paprika
2 tsp salt
1 tsp black pepper
olive oil spray

For the mango salsa

1 mango
1/2 green bell pepper
1/2 red onion
1 avocado
1/2 cup cilantro leaves
1/2 lime
1/2 tsp salt
1/2 tsp black pepper
1 tsp garlic powder
1 tsp tajin seasoning

Instructions

Make the coconut rice

Bring to a boil, then turn the heat down to medium and simmer for 20 minutes. Uncover the pot, stir, and cook uncovered for another 5 minutes, stirring occasionally. Once the rice is creamy and fully cooked, turn off the stove and remove pot from the hot burner.

Make the blackened salmon

Preheat the oven or air fryer to 400°F. While the rice is cooking, stir together the chili powder, garlic powder, paprika, salt and pepper in a small bowl.
Gently pat the salmon dry with paper towels. Divide the spice mixture on top of each salmon, and rub the front, back and sides until they are fully coated.
Line a baking sheet with foil, spray with olive oil spray, and place the salon on top. Spray the tops of the salmon lightly with olive oil. Bake for 8-10 minutes until the top is lightly charred, and set aside to rest.

Make the mango salsa

Chop the mango, green bell pepper, red onion, and avocado into similar size cubes. Remove the cilantro leaves from the stem and finely chop them. Add everything to a bowl and stir together.
Squeeze the juice of 1/2 a lime on top, and add salt, pepper, garlic powder and tajin seasoning. Stir together gently.
Plate the rice and salmon, and top with mango salsa. Serve with extra lime wedges and chopped cilantro. Enjoy!

Blackened Salmon with Coconut Rice and Mango Salsa