Seared Salmon with Coconut Turmeric Rice and Mango Cucumber Salsa (25-Minute)
Golden-crisp salmon skin or edges give way to flaky, tender fillets that sit atop glossy, saffron-hued rice scented with coconut and warm turmeric. The mango-cucumber salsa adds a refreshing crunch and bright citrus lift that contrasts the rich, silky fish and creamy rice.
Swap ingredients without losing the essence: use basmati instead of jasmine for a slightly firmer grain, canned light coconut milk for fewer calories, or halved scallions in place of red onion for a milder bite. If mango isn’t in season, replace it with ripe peach or pineapple for similar sweetness and texture.
Serve this for a busy weeknight, casual dinner with friends, or a simple date-night plate. Pair with a crisp green salad or steamed snap peas. For leftovers, keep salsa separate from rice and salmon; rice reheats well and salsa is best fresh or within a day in the fridge.
How to Make It
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1
Rinse the rice under cold water until water runs mostly clear and drain.
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2
Combine rinsed rice, coconut milk, water, turmeric, and 1/2 tsp salt in a small saucepan. Bring to a gentle boil over medium-high heat, then reduce to low, cover, and simmer for 12 minutes. Remove from heat and let rest, covered, 5 minutes.
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3
While rice cooks, pat salmon dry and season both sides with remaining 1/2 tsp salt and black pepper.
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4
Heat a large nonstick or cast-iron skillet over medium-high heat. Add 1 tbsp olive oil and sear salmon, skin-side down if present, 3–4 minutes until crisp. Flip and cook 2–3 minutes more for medium doneness (adjust time for thickness). Transfer salmon to a plate and tent with foil.
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5
Wipe skillet briefly, then add remaining 1 tbsp olive oil and butter. Lower heat to medium and swirl until butter foams; add salmon back to skillet for 30–45 seconds to glaze and finish cooking if needed.
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6
Dice mango and cucumber into small, uniform pieces. Finely chop red onion, cilantro, and jalapeño (if using). Zest and juice the lime.
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7
Toss mango, cucumber, red onion, cilantro, jalapeño, lime zest, lime juice, honey, and a pinch of salt in a bowl. Taste and adjust with more lime or honey if desired.
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8
Fluff the coconut-turmeric rice with a fork and taste for seasoning; add a pinch more salt if needed.
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9
Divide rice among plates, top with a seared salmon fillet, and spoon mango-cucumber salsa over or alongside the fish. Serve immediately.
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