Adobo Salmon with Raspberry Orange Mango Salsa on Coconut Rice

 

A new orange is in town. THE RASPBERRY ORANGE!!! I've haven't seen them in our neck of the woods until now, so of course, I had to play...enthusiastically!! They're absolutely wonderful, charming and very interesting. They're intensely plump and juicy and contain the normal orange flavor but they also have another compotent of sweet and tart raspberry flavor. They're lovely. If you don't have access to them you can still do this recipe. Just sub out the oranges for limes. 

Preheat oven to 400 degrees F. On a large cookie sheet, line with foil and lightly spray with oil. Place salmon skin side down on the cookie sheet. Next prepare the wet rub for the Salmon.

Place all rub ingredients in a bowl and whisk together to make a wet rub. I love these canned Chipotles in Adobo. 

Spread wet rub evenly on top of Salmon.

 Set aside while you make salsa so the Salmon can come down to room temp. 

Mix all salsa ingredients together in a bowl. Taste and adjust salt and pepper to your liking. Set aside. 

Tip: sub limes out for raspberry orange if not available. 

Place Salmon in oven on the center rack. Cook for approximately 15 minutes depending on thickness. I like my internal temp at 125 degrees at this point. Turn oven on broil and broil for 3-4 minutes and remove from oven. The goal temp here is now 130 degrees F. Rest for 5 minutes because it will continue to cook to perfection. You can also check flakiness with a fork. If it doesn't flake it needs to cook longer. 

While Salmon is cooking prepare rice to package directions. Use whatever you have on hand but I have used Jasmine, Basmati, Jade, Red, Forbidden, Tricolor...they are all wonderful. 

Time to plate!! Scoop Coconut Rice on plate. Cut your Salmon into filets and place one filet on rice. Top with Mango salsa. Enjoy this healthy, energy packed, feel-good meal. Absolutely delicious!

RECIPE:

Preheat oven to 400 degrees F. On a large cookie sheet, line with foil and lightly spray with oil. Place salmon skin side down on the cookie sheet. Next prepare the wet rub for the Salmon.

SALMON RUB:

2 TBS butter

Zest from one Raspberry Orange

Juice from half of Raspberry Orange

2 Chipotles in Adobo Sauce, diced

1 tsp Adobo Sauce

2 TBS honey

1 tsp chili powder

1 tsp garlic powder

1/2 tsp salt

1/2 tsp cumin

1/2 tsp paprika

1/2 tsp onion powder

Place all ingredients in a bowl and whisk together to make a wet rub. Spread evenly on top of Salmon. 

Make the Raspberry Orange Mango Salsa next. 

SALSA:

1 mango, chopped

1/2 red bell pepper, chopped

3/4 cup cucumber, chopped

1 Avocado, chopped

1 jalapeno, chopped

1/4 cup red onion, chopped

Handful of cilantro, chopped

2 garlic cloves, fine dice

Zest from 1/2 raspberry orange

Juice from 1/2 raspberry orange

1 TBS Apple Cider Vinegar

1/4 tsp cumin

1/4 tsp chili powder

1/4 tsp salt

1/8 tsp fresh ground pepper 

Mix all ingredients together in a bowl. Taste and adjust salt and pepper to your liking. Set aside. 

Tip: sub limes out for raspberry orange if not available. 

Place Salmon in oven on the center rack. Cook for approximately 15 minutes depending on thickness. I like my internal temp at 125 degrees at this point. Turn oven on broil and broil for 3-4 min. Rest for 5 minutes.  

While Salmon is cooking prepare rice to package directions. Use whatever you have on hand but I have used Jasmine, Basmati, Jade, Red, Forbidden, Tricolor...they are all wonderful. 

COCONUT RICE:

4 cups of cooked rice

1/2 can of unsweetened coconut milk (5-6 oz) 

1 TBS salt

Once rice is cooked mix in a half a can of unsweetened coconut milk and salt. Mix to incorporate. Taste and adjust salt to liking. 

Time to plate!! Scoop Coconut Rice on plate. Cut your Salmon into filets and place one filet on rice. Top with Mango salsa.