The weather can’t always be sunny (especially if you like in Scotland) but at least you can make your plate sunny! This is a really summery, healthy dish. Ideal for a weekday dinner as it really doesn’t take long to prepare and is lovely and filling and nutritious. This recipes makes 2 portions but you could totally make extra rice and salsa and have that as a simple, tasty lunch the next day!
2 salmon fillets
1 can coconut milk
2 spring onions (green parts only) or 1 small red onion
8 cherry tomatoes
1 tsp coconut oil
Drizzle of olive oil
1 tsp paprika
Salt and pepper
Coriander to garnish
Add the rice to a saucepan with the coconut oil and fry for a couple of minutes. Then add the coconut milk, bring to a simmer then turn the heat right down, cover and cook for 10 minutes until the liquid has been absorbed (stir occasionally so the rice doesn’t stick to the pan). Once the liquid has been absorbed, fluff up the rice with a fork.
Chop the mango, avocado, spring onions and cherry tomatoes into small chunks. Mix together with lime juice, salt and pepper, tear some coriander over the top and leave to one side.
Grate the lime zest over the salmon then drizzle a small amount of olive oil and squeeze the lime juice over the top. Sprinkle with paprika, salt and pepper then fry gently in a pan for a couple of minutes on each side until cooked through.
Serve with more lime and coriander and enjoy!