BBQ Salmon, Coconut Rice & Mango Salsa

Serving Size: 2

Cook Time: 30 minutes & Prep time: 10 minutes

Nutrition Facts Per Serving

Calories: 1,100 | Protein: 60g | Carbohydrates: 120g | Fat: 50g | Sodium: 700mg

Ingredients:

• 1-2 LB Salmon

• 1 cup Jasmin Rice

• 1 can Coconut Milk

• 2 Mangos, peeled & chopped

• 1 Avocado, peeled &chopped

• ¼ cup Cilantro, chopped

• ¼ cup Red Onion, diced

• ½ Jalapeno, minced

• 1 Lime, juiced

Salmon Rub:

• 2 tsp Brown Sugar

• 2 tsp Smoked Paprika

• 2 tsp Onion Powder

• 1 tsp Garlic Powder

• ½ tsp Chili Powder

• ½ tsp Salt

Instructions:

1. Salmon: Add all dry rub ingredients to a bowl and mix well. Rub the seasoning evenly over the salmon, then drizzle with a little olive oil. Bake for 15–20 minutes at 375°F, then broil for 5–10 minutes until the top is crispy.

2. Coconut Rice: Rinse the rice thoroughly before cooking. Add the rice and coconut milk to the rice cooker, then cook according to the rice cooker's instructions.

3. Mango Salad: Dice the mangoes and avocados, then add diced red onion, jalapeño, cilantro, and fresh lime juice. Mix well and serve chilled.

Special Note

• Serve with rice, Trader Joe’s Sweet Plantains.

• One cup of rice cooks well in the rice cooker with one can of coconut milk.

• To reduce carbohydrate, fat, and calorie intake, cook the rice in water instead of coconut milk. This will bring the nutrition to approximately 825 calories, 100g carbohydrates, and 30g fat per serving.