Salmon in Mango Coconut Sauce
Prep-Time: 30 min
INGREDIENTS (2 Portions)
For the Sauce:
1 ripe mango, peeled and blended
1 can Thai coconut milk (choose a creamy, high-quality one — not watery or overly hard)
~½ tsp vegetable bouillon (optional, for flavor depth)
Salt and pepper, to taste
½–1 tsp yellow curry powder
A pinch of coriander powder (optional)
A few slices of fresh ginger or 1 tsp grated/powdered ginger
For the Salmon:
2 salmon fillets
Salt and pepper, to taste
1 tbsp coconut oil
½ tbsp butter (optional, for flavor at the end)
For the Rice:
1 cup jasmine rice, rinsed
1½ cups water
To Serve:
Fresh basil, chopped (for garnish)
UTENSILS
Pot for the rice
Pot for the sauce
Frying pan for the salmon
Kitchen knife, cutting board
Blender
Silicone spatula or wooden spoon
SIDES:
Steamed broccoli or bok choy
Cucumber salad with lime and sesame
Grilled pineapple
This dish brings a tropical twist to your dinner table with buttery seared salmon, fragrant jasmine rice, and a velvety mango coconut sauce full of flavor and spice. It’s fresh, a little sweet, gently spiced, and deeply comforting — all while feeliv
01 – Cook the Rice
Rinse 1 cup jasmine rice until water runs clear. Add to a pot with 1½ cups water. Bring to a boil, then reduce heat to very low and let simmer without stirring until the water is fully absorbed — about 20 minutes.
02 – Make the Mango Coconut Sauce
Blend fresh mango until smooth. In a small pot, heat coconut milk over medium-low heat. Stir in the mango purée and season with bouillon, salt, pepper, yellow curry powder, ginger, and coriander. Let simmer gently while you prepare the salmon — the flavors will deepen as it cooks.
03 – Cook the Salmon
Season the salmon fillets with salt and pepper. In a skillet, heat coconut oil over medium heat. Sear salmon until golden brown and cooked through (about 3–4 minutes per side, depending on the size). Add a bit of butter at the end for a flavor boost.
04 – Plate and Serve
Spoon jasmine rice onto plates. Top with salmon fillets and pour over the warm mango coconut sauce. Garnish with fresh chopped basil.