Lemon and Lime Salmon, Summer Mango Salsa and Coconut Rice

Yesterday, I was browsing through recipes I have saved on Pinterest through the years (and barely ever used), looking for dinner inspiration.

This recipe seemed perfect for a nice, summery evening with friends.
Yes, it is summer down here in Australia!
It is quite simple, very fresh and each element can be used separately with other elements, which is always great.
The original Salsa recipe did not call for all those veggies, but I decided to change it up a bit (rebel…) and add a few more. It is really up to you, check what looks fresh in your supermarket !


For four people:

Lemon and Lime Salmon:
– 4 Salmon Fillets
– 1/2 lemon, juice plus zest
– 1/2 lime, juice plus zest
– Minced/Crushed garlic (to your liking…)
– 1/3 cup of Olive Oil
– Salt
– Pepper
– Cumin Powder

1. Mix the lemon juice and zest, lime juice and zest, the minced garlic and the olive oil.
2. Put the Salmon in a deep tray and pour the liquid mix on top.
3. Add Salt, Pepper, Cumin Powder and any other spices to your liking.
4. Rub the Salmon with the spice and liquid liquid mix and make sure they are all covered evenly.
5. Let the Salmon rest and marinate for 30min to an hour at room temperature
6. Add some olive oil in pan; when it reaches a medium-heat, add the Salmon Fillets skin-side down and cook for about 4 minutes, with the remaining of the marinade.
7. Flip to the other side for another minute or two.
You should see the colour changing all over the fillet- it is a good indication that it is ready! If not… just put it back in the pan for another few minutes (the length of cooking will depend on the thickness of the fillets).

Summer Mango Salsa:
– 1 Mango, diced
– 1 Avocado, diced
– 1 Yellow capsicum, diced
– 2 Tomatoes, diced
– 1/2 Red Onion, diced
– 1 Spring Onion, chopped
– 1/2 Bunch of Coriander, chopped
– 1/2 lemon, juice plus zest
– 1/2 lime, juice plus zest
– 1/3 cup of Olive Oil
– 2 spoons of Apple Cider Vinegar

  1. Mix the diced Mango and all the diced/chopped vegetables and herbs in a bowl.
  2. In a separate bowl, mix the lemon and lime juice, the zest, the olive oil and the apple cider vinegar.
  3. Add the dressing to the Salsa.

Coconut Rice:
– 2 cups of Jasmin Rice
– One can of Coconut Cream
– 2 cups of Water
– 1 Cup of Shredded Coconut

  1. Rince the Jasmin Rice (if you are fancy – I am usually lazy…)
  2. Put the Rice in a Saucepan, mix in the Coconut Cream then add the water and bring to a boil.
  3. Cook the rice until all liquid is absorbed. Then test it. If it is still too crunchy, re-add some water. Tasting is key, folks !
  4. Remove for the heat and let it cool for a few minutes, then add the shredded coconut and mix well

Voila !


2 thoughts on “Lemon and Lime Salmon, Summer Mango Salsa and Coconut Rice

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