Harissa-Glazed Salmon with Coconut Rice and Mango Salsa
Succulent salmon fillets coated in a spicy-sweet harissa glaze, served alongside fragrant coconut rice and a refreshing, vibrant mango salsa. A perfect balance of flavors and textures for a memorable main course.
Ingredients
- •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
- •0.25 cup red onion, finely diced
- •0.25 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.
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.
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.
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.
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.
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.
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.
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.
Recipe from TheCookbook.ai
Created by Basil Roux