Blackened Salmon with Mango Salsa and Cilantro Lime Rice. So flavorful, quick, easy, healthy, and all around delicious!
Things I’m always into: 1. Salmon. Basically any kind if we’re being honest. On the grill, stove top, in pasta, in sushi, sweet, smokey, spicy you get the drift. 2. Rice. I honestly just love rice so much. It’s truly the best side dish to round out a meal and keep me feeling full and fueled for hours. 3. Any type of fruity salsa. There’s just something about adding fruit (I especially like mango) to a salsa that really takes it to the next level, you know what I mean?
All that being said and this Blackened Salmon with Mango Salsa and Cilantro Lime Rice was basically a no-brainer. My perfect trio you might say. The heat from the salmon combined with the sweet salsa and super fresh cilantro rice? Absolutely nothing better!
To make this Blackened Salmon with Mango Salsa and Cilantro Lime Rice you will need:
- brown rice
- limes
- cilantro
- salmon
- olive oil
- chili powder
- paprika
- cumin
- cayenne
- avocado
- cherry tomatoes
- corn
- mango
- salt and pepper
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Blackened Salmon with Mango Salsa and Cilantro Lime Rice
- Total Time: 55 mins
- Yield: 4 1x
- Diet: Gluten Free
Description
Blackened Salmon with Mango Salsa and Cilantro Lime Rice. So flavorful, quick, easy, healthy, and all around delicious!
Ingredients
Cilantro Lime Rice
- 1 cup brown rice
- Water to cook the rice
- Juice from 1/2 lime
- 1 tbsp butter (optional)
- Salt and pepper to taste
- Fresh chopped cilantro to taste
Blackened Salmon
- 1 lb salmon
- 1 tbsp olive oil
- 1/4 tsp chili powder
- 1/4 tsp paprika
- 1/4 tsp cumin
- 1/8 tsp cayenne
- Salt and pepper to taste
Mango Salsa
- 1 avocado, cubed
- 1 cup cherry tomatoes, sliced
- 1 cup cooked corn
- 1 mango, cubed
- Juice of 1/2 lime
- Salt and pepper to taste
- Fresh chopped cilantro to taste
Instructions
- For the rice: Cook the rice according to the package directions but adding in the lime juice, butter (optional), and salt and pepper while the rice is cooking (note: I would remove 1-2 tbsp of water to accommodate for the added lime juice). Once the rice is finished cooking, stir in the chopped cilantro.
- For the Salmon: Preheat your oven to BROIL at 500, lightly drizzle a baking sheet with olive oil, and set aside.
- Cut your salmon into 4 pieces (skin on or off depending on your preference). Brush the tops of the salmon fillets with olive oil and rub the spices (chili powder, paprika, cumin, cayenne, and salt and pepper) into the tops of the salmon. Broil for 8-12 minutes, skin down, or until done (cooking time will depend on how thick your salmon is)
- For the Mango Salsa: Combine all of the ingredients in a large bowl.
- Serve salmon with rice and mango salsa.
Notes
- I used brown rice but you can use any rice that you choose. If you use a white rice, jasmine, basmati, etc then the cooking time will be faster.
- Make sure to follow the cooking time and water measurements on the rice package. I recommend removing 1-2 TBSP of water to accommodate for the added lime juice.
- Prep Time: 10 mins
- Cook Time: 45 mins
- Category: entree, lunch
- Method: stovetop, oven
- Cuisine: American
Nutrition
- Serving Size: serves 4
- Calories: 503
- Sugar: 9.4g
- Fat: 19.1g
- Carbohydrates: 55.4g
- Protein: 31.7g
- Cholesterol: 65.6mg
Keywords: blackened salmon, cilantro lime rice, mango salsa
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Hi,
I just wanted to know if fresh corn was used or can it be canned?
Either will work! 🙂