This meal is a tropical getaway. Juicy mango meets tart lime, crisp shallot, and verdant cilantro in our homemade salsa, which we serve alongside creamy coconut rice and spicy salmon filets. If you’d like, substitute ripe pineapple or cantaloupe if mangos are difficult to source. No matter the season, this recipe will bring a taste of the tropics straight to your home.
Spicy Salmon with Mango Salsa and Coconut Rice
- 2 (4 oz) skinless, salmon filets, vacuum-sealed
- ¾ cup jasmine rice
- 1 ripe mango, peeled, pitted, and cut into ¼” pieces
- 1 large shallot, finely chopped
- 1 large lime
- 1 small bunch cilantro, chopped
- 2 tsp chili powder
- ¼ cup coconut milk
1) Place salmon in a Suvie pan, cover with water, and insert into the top right zone of your Suvie. Place jasmine rice in a starch pan and insert into your Suvie. Fill reservoir, input settings, and cook now or schedule.
My Cook > Multi-Zone Settings
Protein: 130°F for 1 hour
Vegetable: 0 minutes
Starch: 15 minutes
2) While the fish cooks, prepare the salsa. Zest lime and set aside. In a medium bowl, stir together the mango, shallot, juice from half the lime, and half the chopped cilantro. Season to taste with salt and set aside until ready to serve.
3) Once the fish has finished cooking, remove pans from your Suvie. Cut remaining lime in half. Transfer rice to a large bowl and sit in lime zest and coconut milk. Season rice to taste with salt.
4) Remove salmon from packaging and pat dry thoroughly. Sprinkle with chili powder and transfer to a clean, dry Suvie pan. Transfer pan to Suvie and broil for 5 minutes, or until chili powder is fragrant.
5) Divide rice, salmon, and salsa between plates. Garnish each filet with reserved cilantro and serve remaining lime quarters on the side.
Nutritional Information per serving (2 servings per recipe): Calories 570, Total Fat 17g, Total Carbohydrates 93g, Total Sodium 660mg, Total Protein 31g