Скачать или смотреть Salmon Coconut Rice Bowl

Recipe:
-Salmon, cut into cubes:
1 Tbsp olive oil
salt
pepper
smoked paprika
chipotle chili powder
garlic powder
onion powder
-Cover salmon with olive oil and seasonings. Place on a sheet pan lined with parchment paper and convection bake at 400°F for 9-12 minutes.

-Mango Salsa:
2 mangos, chopped into cubes
1 1/2 cups red cabbage
1 1/2 cups green cabbage
1 large carrot, julienned
1/4 medium red onion, thinly sliced
salt and pepper to taste
1/4 cup cilantro, chopped
1/2 a lime, juiced
1 Tbsp honey
-Combine all ingredients in a bowl and store in the fridge until ready to use.

-Spicy Mayo:
mayonnaise
sriracha
honey
-Add desired amount of each to a bowl and mix. Add more sriracha for a spicier sauce and more honey for a sweeter sauce.

-Coconut Rice:
2 cups jasmin rice washed and rinsed
14 oz coconut milk
1/2 cup water
1/2 tsp salt
1 bay leaf (optional)
1 Tbsp olive oil
-Rinse rice under water until the water runs pretty clear, then drain. Add rice, coconut milk, water, and salt into a saucepan over medium high heat. Add bay leaf and about 1 Tbsp of olive to prevent the rice from sticking to the pan. Add the rice. Stir until most of the water is absorbed by the rice. Cover and simmer on low for about 15-20 minutes.

-Serve with avocado, top with chopped cilantro, and enjoy!