Sesame Salmon Bowls with Mango Salsa

Mango Salsa:

Dice the mango (slice each side off around the pit, cube, and scoop into a bowl).

Dice the avocado and add it in.

Finely dice half a red onion and add to the bowl, along with chopped cilantro.

Season with a pinch of good sea salt and drizzle with 1 tbsp honey.

Stir gently to combine and set aside.

Coconut Rice:

Bring 1 can coconut milk and 1 cup water to a boil in a medium pot.

Slowly stir in 1 cup jasmine rice, reduce to a simmer, and cook for 10 minutes.

Turn off the heat, cover, and let sit for 15 minutes — do not lift the lid.

Fluff with a fork and set aside.

Salmon:

Marinate the salmon in sesame dressing in the refrigerator for a few hours (or at least 30 minutes if short on time).

Heat a stainless steel skillet over medium-high heat and add butter.

Once sizzling, add salmon skin-side down and cook about 5 minutes, until it releases easily.

Flip and cook another ~5 minutes, until the center flakes easily.

Remove skin if desired — it should peel right off.

To Serve:

Build bowls with coconut rice, salmon, and a generous spoonful of mango salsa.

Finish with extra cilantro or sesame dressing if you’d like — and enjoy.