Friday, July 10, 2009

Wild Salmon with Mango Salsa and Coconut Rice

I am personally allergic to salmon. And garlic, dairy, eggs and black beans. There are some others too, but why go on; it can get depressing. I will eat small bits of salmon, but I never overdue it because the result is a awful rash on my face. But, this dish was salmon. I prepared salmon for everyone except M and I. We ate grilled steak. But, I can attest it was very satisfying as no one had any left on their plates. I always buy wild salmon. Farmed salmon has no Omega 3 fatty acids. But, wild salmon has mercury so it is not too often I buy it. This particular cut was King salmon from Alaska.

2 cups mango flesh chopped into small pieces (1 1/2 mangos)
juice of two limes
1/2 cucumber diced, seeds and skin removed
1/4 cup red onion diced
1 heaping tsp. fresh mint diced
salt and pepper to taste

4 endive spears roughly chopped
3 cups baby arugula
toss with a glug of olive oil and pepper

1 1/2 cups sushi rice
2 1/4 cups water
1 cup dried coconut
cook per directions

Assemble: a heaping portion of salad, grilled salmon, then top with a couple of tablespoons of the salsa. My husband sprinkled the grilled crispy salmon skin on top.


heather said...

gorgeous...going to WholeFoods NOW.;)

heather said...

I made this tonight...soooo good. Thanks. :)


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