Hot Honey Salmon with Coconut Rice & Mango Avocado Salsa

Ingredients

• 300 g salmon fillets (washed and patted dry)
• salt (for seasoning salmon)
• black pepper (for seasoning salmon)
• neutral oil (for rubbing salmon and frying)
• 2 tbsp honey (for glaze)
• 1 tbsp soy sauce
• 1 tsp fresh ginger (grated)
• 1 garlic (clove, grated)
• 1 tbsp butter
• 2 tsp lime juice (or vinegar; for glaze)
• 1 tbsp sriracha chili sauce
• 250 g basmati rice (washed, soaked 1 hour, and drained)
• 400 ml coconut milk (1 can)
• 1 tsp salt (for rice)
• 1 mango (diced)
• 1 avocado (diced)
• 0.5 red onion (very finely diced)
• 0.5 lime lime juice (juice of half a lime)
• cilantro (chopped)
• 1 chili (small, finely chopped (optional))
• salt (pinch for salsa)
• honey (pinch for salsa)

Steps

1. 1

   Rinse the basmati rice and soak it in water for 1 hour. Drain well.

2. 2

   Add the drained rice to a pot with the coconut milk and 1 tsp salt.

3. 3

   Bring the mixture to a gentle boil, then cover the pot and cook on low heat for 12–15 minutes.

4. 4

   Remove from heat and let the rice steam, covered, for 10 minutes, then fluff with a fork.

5. 5

   In a bowl, combine the diced mango, avocado, red onion, lime juice, cilantro, chopped chili (if using), and a pinch of salt. Mix gently and set aside.

6. 6

   Melt 1 tbsp butter in a small pan over medium heat.

7. 7

   Add the grated garlic and ginger to the butter and cook for 20–30 seconds until fragrant.

8. 8

   Stir in the honey, soy sauce, and sriracha chili sauce. Simmer for 1–2 minutes until the mixture is glossy.

9. 9

   Finish the glaze with lime juice or vinegar, then set aside.

10. 10

    Wash and pat the salmon fillets dry. Season both sides with salt and black pepper, then lightly rub with a little neutral oil.

11. 11

    Heat neutral oil in a pan over medium-high heat. Place the salmon skin-side down, press gently, and cook for 4 minutes until the skin is crispy.

12. 12

    Flip the salmon and cook for 1–2 minutes more.

13. 13

    Lower the heat to medium-low. Add the prepared glaze to the pan and let it bubble for 30–60 seconds.

14. 14

    Spoon the glaze over the salmon fillets until they are sticky and glossy.

15. 15

    Serve the salmon over the coconut rice. Spoon any extra glaze from the pan on top and add the mango avocado salsa. Finish with optional toppings like sesame seeds or extra lime.

Notes

Optional toppings include sesame seeds or extra lime wedges. For the salsa, ensure the red onion is very finely diced to avoid overpowering the other flavors.

Nutrition per serving

• main
• seafood
• salmon
• dinner
• healthy
• pan-fried
• spicy
• sweet