Hot Honey Salmon with Coconut Rice & Mango Avocado Salsa

Ingredients

• 11 oz salmon fillet
• salt, to taste
• black pepper, to taste
• neutral oil
• 2 tbsp honey
• 1 tbsp soy sauce
• 1 tbsp sriracha
• 1 tbsp butter
• 1 tsp grated ginger
• 1 grated garlic clove
• 2 tsp lime juice (optional)
• 1.25 cup basmati rice, soaked 1 hour, drained
• 1 can coconut milk, 13.5 oz
• 1 mango, diced
• 1 avocado, diced
• 0.5 red onion, finely diced
• cilantro, chopped
• 1 small chili, chopped (optional)
• chicken
• red chili, sliced
• lime, sliced

Steps

1. 1Combine the soaked, drained rice, coconut milk, and salt in a pot. Bring to a gentle boil, cover, and cook on low for 12–15 minutes. Let steam covered for 10 minutes, then fluff.
2. 2In a bowl, gently mix the diced mango, avocado, red onion, lime juice, cilantro, chili, salt, and honey. Set aside.
3. 3Melt butter in a small pan over medium heat. Sauté garlic and ginger for 20–30 seconds. Stir in honey, soy sauce, and sriracha, simmering 1–2 minutes until glossy. Stir in lime juice and remove from heat.
4. 4Season dry salmon with salt and pepper. Heat oil in a pan over medium-high heat. Sear salmon skin-side down for 4 minutes until crispy, flip, and cook 1–2 minutes more. Turn heat to low, pour in the glaze, and spoon it over the salmon for 30–60 seconds until sticky.
5. 5Serve the glazed salmon over a warm bed of coconut rice and top with a generous scoop of the fresh mango avocado salsa.