Name: Pan-Fried Salmon with Mango Salsa, Sautéed Asparagus & Jasmine Rice
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 3 small bunches asparagus; 1 small bunch cilantro; 1 ½ jalapeño peppers; 1 ½ cups jasmine rice; 1 ½ limes; 3 mangoes; ½ medium red onion; 1.02 kg salmon fillet; black pepper; cumin, ground; extra virgin olive oil; garlic powder; salt

Pan-Fried Salmon with Mango Salsa, Sautéed Asparagus & Jasmine RicePan-Fried Salmon with Mango Salsa, Sautéed Asparagus & Jasmine Rice — a 40-minute dinner recipe with 13 ingredients, serving 6.Ingredients

3 small bunches asparagus

1 small bunch cilantro

1 ½ jalapeño peppers

1 ½ cups jasmine rice

1 ½ limes

3 mangoes

½ medium red onion

1.02 kg salmon fillet

black pepper

cumin, ground

extra virgin olive oil

garlic powder

salt

Instructions

Using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to a medium saucepan. Add water and salt, then bring the mixture to a boil over high heat.

Once the liquid comes to a boil, stir the mixture, cover the saucepan, and reduce heat to low. Cook rice until liquid is fully absorbed, 15-18 minutes. Once done, remove rice from the heat and let it stand, still covered, for 5 minutes.

Meanwhile, wash and dry the fresh produce.

Peel, halve, and mince onion; place in a medium bowl.

Shave cilantro leaves off the stems; discard stems and mince the leaves. Add to the bowl with the onion.

Quarter jalapeño peppers lengthwise; seed and remove ribs with a spoon. Mince and add to the bowl. (Be careful with jalapeños; do not touch your eyes and ensure you wash your hands after handling or wear gloves while preparing.)

Peel mangoes and slice flesh away from the pits, starting with the flat sides. Small dice and add to the bowl.

Juice limes into the bowl, then add oil and spices. Stir to combine the mango salsa and set aside.

Preheat a large skillet over medium-high heat.

While the skillet heats up, pat the salmon dry with paper towels and place, skin-side down, on a plate. Season with salt and pepper on the top-side.

Once the skillet is hot, add oil and swirl to coat the bottom. Working in batches if necessary, add salmon, skin-side down; cook, flipping once, until skin is crispy and flesh is opaque, 4-5 minutes per side. Remove to a clean plate, cover with foil, and set aside. (Reserve skillet for later use.)

Meanwhile, snap (or cut) off woody ends of the asparagus; cut spears into 2-inch pieces.

Return the skillet to medium-high heat, add more oil, and swirl to coat the bottom. Add asparagus and salt; cook, stirring occasionally, until tender, about 6 minutes. Remove from heat.

To serve, divide rice, salmon, and asparagus between plates. Top salmon with salsa and enjoy!

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