These Sesame Salmon bowls with Mango Salsa and coconut rice are bursting with flavor. A good, red, Alaskan salmon fillet is a must for this highly praised meal.
First, marinate the salmon in the sesame sauce in the refrigerator for a few hours.
To make the mango salsa: Slice the mango on each side, leaving about an inch in the middle for the pit. Cut each side into small cubes and scoop it out with a spoon into a medium-sized mixing bowl. Do the same with the avocado. Finely dice half a red onion and add it to the bowl. Add the chopped cilantro, a pinch of good sea salt, and 1 tbsp of honey. Stir to combine.
To cook the coconut rice: Bring a can of coconut milk and 1 cup of water to a boil in a medium pot. Slowly add in 1 cup of rice and reduce to a simmer for 10 minutes. After ten minutes, turn off the heat, cover, and let sit for 15 minutes. Do not remove the lid during this time. After 15 minutes, it should be ready to fluff and serve.
To cook the salmon: Heat a stainless steel skillet over medium-high heat and add butter. Once the butter is sizzling, add the salmon fillets skin side down. Let them cook for about 5 minutes until the skin easily peels from the skillet. Flip over to cook the other side for about 5 minutes. To check if the salmon is done, see if the middle flakes easily. Remove the skin before assembling, as it should come off very easily by pulling from one corner.
Assemble the bowls: rice first, then salmon, topped with mango salsa. Enjoy!
