Harissa-Glazed Salmon with Coconut Rice and Mango Salsa

• •4 salmon fillets, skin-on, about 6 oz each
• •2 tablespoon harissa paste
• •1 tablespoon honey
• •1 tablespoon lemon juice, fresh
• •1 tablespoon olive oil
• •1 clove garlic, minced
• • to taste salt
• • to taste black pepper, freshly ground
• •1.5 cup jasmine rice, uncooked
• •13.5 oz full-fat coconut milk
• •0.5 cup water
• •0.5 teaspoon salt
• •0.5 teaspoon granulated sugar
• •2 large ripe mangoes, peeled and diced
• •0.3 cup red onion, finely diced
• •0.3 cup fresh cilantro, chopped
• •2 tablespoon lime juice, fresh
• •0.5 tablespoon jalapeño, deseeded and minced (optional)
• •2 tablespoon fresh cilantro, chopped
• •4 lime wedges

Instructions

1. 1

   Prepare the Coconut Rice: Rinse the jasmine rice thoroughly under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice, full-fat coconut milk, water, 0.5 teaspoon salt, and granulated sugar (if using). Bring the mixture to a boil over medium-high heat, then immediately reduce the heat to low, cover tightly with a lid, and simmer for 15-18 minutes, or until all the liquid has been absorbed. Remove from heat and let it stand, covered, for another 5-10 minutes. Do not lift the lid during this time.

2. 2

   Make the Mango Salsa: While the rice is cooking, combine the diced mangoes, finely diced red onion, 0.25 cup chopped fresh cilantro, lime juice, and minced jalapeño (if using) in a medium bowl. Gently toss to combine. Season with salt to taste and set aside.

3. 3

   Prepare the Harissa Glaze: In a small bowl, whisk together the harissa paste, honey, lemon juice, olive oil, minced garlic, a pinch of salt, and black pepper until well combined.

4. 4

   Cook the Salmon: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup. Pat the salmon fillets dry with paper towels. Season both sides lightly with salt and black pepper. Place the salmon, skin-side down, on the prepared baking sheet. Generously brush the harissa glaze over the top and sides of each salmon fillet.

5. 5

   Bake the salmon for 12-15 minutes, or until it flakes easily with a fork and is cooked through to your desired doneness. For a slightly more charred glaze, you can briefly broil the salmon for the last 1-2 minutes, watching carefully to prevent burning.

6. 6

   Assemble and Serve: Fluff the cooked coconut rice with a fork. Divide the coconut rice among four plates. Place a harissa-glazed salmon fillet on top of or alongside the rice. Spoon a generous amount of mango salsa over each salmon fillet. Garnish with the remaining 2 tablespoons of fresh chopped cilantro and serve immediately with lime wedges on the side.

Chef's Tips

• 💡Don't overcook the salmon! It cooks quickly. Aim for an internal temperature of 145°F (63°C) for moist, flaky results.
• 💡For crispier salmon skin, you can pan-sear the salmon skin-side down for 4-5 minutes before baking, or instead of baking, pan-sear skin-side down until crispy, then flip and cook for another 2-4 minutes until cooked through.
• 💡Adjust the amount of harissa paste to your preferred spice level. If you prefer less heat, start with 1 tablespoon.
• 💡Allowing the coconut rice to rest after cooking is crucial for it to absorb all the moisture and become perfectly fluffy.
• 💡Taste the mango salsa before serving and adjust seasonings (salt, lime juice, jalapeño) as needed to achieve your desired balance of sweet, tangy, and spicy.