Garlic Honey Salmon on Coconut Black Rice
Ingredients
Scale
Garlic Honey Salmon
- 500g skinless salmon fillet, sliced into 4 equal pieces
- 6 cloves garlic, crushed
- 2 tbsp Liquid seasoning, I used 7 grains Skinny Seasoning
- 2 tbsp honey
- juice of 1 lime
- cooking spray for grilling
Coconut Black Rice
- 2 cups Black Rice
- 1 cup coconut milk
- 2 cup water
Mango-Avocado Salsa
- 1 Ripe Mango, peeled and iced
- 1 avocado, peeled and diced
- 1 tomato, chopped
- 1/2 large white onion, chopped
- 1/4 cup (or more) cilantro, chopped
- juice of half lime
- salt and pepper to taste
Instructions
- Marinate The Salmon: In a large bowl, combine crushed garlic, skinny seasoning, honey, and lime juice. Mix well. Place the salmon fillets and marinate for 30 mins -1 hr in the fridge.
- While Marinating Salmon, Cook your Coconut Black Rice in the rice cooker. Rinse the black rice with water. Then place the rinsed black rice, water, and coconut milk in your rice cooker just like any normal rice and it will cook automatically. If you don’t have a rice cooker, simply put it in a pot, bring to a boil, and simmer on slow heat until liquid is absorbed and rice is soft.
- Make the Mango-Avocado Salsa: Put all the ingredients in a pot and mix well. Set aside in the fridge to chill.
- Cook The Salmon: Grease your grill pan with cooking spray. Place the salmon slices on the heated grill and cook for 2-3 minutes on each side or until cooked through.
- To serve: Put 1/2 -1 cup of rice on a plate. Top with grilled salmon and mango-avocado salsa. Sprinkle with more chopped cilantro and garnish with lime slices on the side.