Crispy Chili-Lime Salmon Bowls

Directions

1. Mark step 1 done
   1

   In a medium saucepan, combine the rinsed Jasmine rice, coconut milk, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 min. Once the liquid is absorbed, remove from heat and let sit covered for 5 min before fluffing with a fork.

2. Mark step 2 done
   2

   While the rice cooks, pat the salmon fillets dry with paper towels. In a small bowl, whisk together the chili powder, lime, salt, olive oil, and honey. Rub the mixture evenly over the flesh side of the salmon.

3. Mark step 3 done
   3

   Prepare the mango salsa by tossing together the diced mango, red onion, cilantro, lime juice, and finely minced jalapeño in a small bowl. Set aside to let the flavors meld.

4. Mark step 4 done
   4

   Heat a large non-stick skillet over medium-high heat. Place the salmon fillets in the pan, seasoned-side down, and cook for 4 min until a crispy, dark golden crust forms. Carefully flip and cook for another 3 min until the salmon is just opaque and flakes easily.

5. Mark step 5 done
   5

   Divide the fluffy coconut rice among four bowls. Top each with a salmon fillets, a generous scoop of the mango salsa, and sliced avocado. Serve immediately with extra lime wedges if desired.