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.