This entire meal can be ready to serve in less than 30 minutes even if you don’t have a sous chef or television assistants. Start the rice first in the rice cooker (or on the stove if you don’t have one), then chop and assemble the salsa ingredients so the flavors have time to meld while the salmon cooks. This method of cooking salmon is now the favorite at my house among kids, grandkids, and especially our cat, Gwen.
Caramelized Salmon with Savory Mango Salsa & Cilantro Rice
1 cup Converted Rice (such as Uncle Ben’s)
2 cups water
1 tablespoon butter
1 teaspoon salt
2 tablespoons lime juice
2-4 tablespoons chopped fresh cilantro
Savory Mango Salsa:
1 1/2 cups diced mango, (about 2 medium)
3 tablespoons finely chopped red onion
1/4 medium green bell pepper, diced
1 medium Roma tomato, diced
1 jalapeno pepper, cored, seeded, and diced
1 teaspoon olive oil
1 teaspoon rice wine vinegar
2 tablespoons Thai sweet chili sauce
2 tablespoons chopped fresh cilantro
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons vegetable oil
1/2 cup sugar
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 1/2 pounds salmon fillet, 1/2-3/4 " thick, cut into 6 serving pieces
Additional Thai sweet chili sauce for dipping the salmon
- Place the rice ingredients in the pan of a rice cooker and start.
- Meanwhile, mix the salsa ingredients in a small bowl and set aside for the flavors to blend.
- Measure the vegetable oil in a large non-stick skillet; turn the heat to medium.
- Mix the sugar, salt, and pepper on a large plate; dip the salmon on all sides in the mixture.
- Place the salmon in the heated skillet and cook until the salmon is caramelized on the underside.
- Turn and cook until the other side is caramelized and the salmon is cooked through. The time will depend on how thick the pieces are. Do not overcook.
- To serve, place a bed of rice on each of six serving plates, top with a piece of salmon. Scoop a spoonful of salsa over the salmon. Serve with additional mango salsa and Thai sweet chili sauce.
- Note: Sugar snap peas go well with this dish; place enough for the meal in the steaming basket of the rice cooker and put them in the last 10 minutes of cooking.
Amount Per Serving
Calories 473 Calories from Fat 154
Percent Total Calories From: Fat 32% Protein 22% Carb. 45%
Nutrient Amount per Serving
Total Fat 17 g
Saturated Fat 4 g
Cholesterol 79 mg
Sodium 1260 mg
Total Carbohydrate 54 g
Dietary Fiber 1 g
Sugars 17 g
Protein 26 g
Vitamin A 56% Vitamin C 63% Calcium 0% Iron 12%
If you don’t have a rice cooker and are thinking of purchasing one, here are my recommendations:
I recently purchased this small rice cooker for my daughter; she loves it since it’s perfect for a couple or small family. She cuts most recipes in half and they fit perfectly: Rival 3 cup Rice Cooker
I own this rice cooker and use it often; it is excellent not only for rice, but steaming veggies and homemade tamales. I use this one when I need lots of rice since it makes a large amount. Aroma Rice Cooker
Although a little pricier than most rice cookers, I bought this one about a year ago and it is my favorite; it is the “Cadillac” of rice cookers and since it has fuzzy logic, can be used for many more things than just rice. It is not for steaming, however. I also own the book that comes with it; it is the best rice cooker cookbook I have found. Zojirushi Rice Cooker with Cookbook
Another Zojirushi without the cookbook: Zojirushi 5.5 Cup Rice Cooker
This Sanyo Rice Cooker is similar to the more expensive Zojirushi and is an excellent value: Sanyo Rice Cooker
This Black & Decker Rice cooker has a large capacity and is very inexpensive: Black & Decker 6 cup Rice Cooker