Recipe of the Week: Blackened soy & honey glazed salmon with spicy mango chutney and coconut creme rice

The health benefits of salmon consumption are widespread including high protein and vitamin D content, low saturated fat and high concentrations of omega-3 fatty acids (something we can only obtain through diet!). A diet consisting of this fish can lower cholesterol thereby decreasing the risk for cardiovascular disease, promote joint health, increase brain and nervous system function, prevent inflammatory responses, provide antioxidants, serve as a natural anti-depressant and last but not least help keep skin supple, radiant and soft. Need I say more? See below for a personal delicious recipe and do some good for yourself (and someone else) tonight!

• salmon filet
• 1/4 cup soy sauce (I prefer Shoyu or Kikkoman)
• 1 tsp sesame oil
• 1 Tbs honey
• minced garlic clove (optional)
• cooking oil spray
• 1 cup of loose jasmine rice
• 1 can coconut milk
• 1 medium sized mango (diced)
• 1 tsp finely chopped jalapeno or thai chili pepper
• 1/4 cup diced sweet red bell pepper
• 1/8 cup minced red onion
•  1/4 cup minced cucumber
• 1/4 cup minced cilantro
• 1 Tbs olive oil 
• 1 Tbs un-seasoned rice vinegar
• salt and pepper to taste

Whisk soy, honey, sesame oil and minced garlic in a bowl. Marinate salmon filets meat-side down for up to 10 minutes. While marinating prepare the rice in a rice cooker or sauce pan. Pour in the can of coconut milk, a pinch of salt and stir. Add enough water to cover the rice by approximately 1 inch. If you are using a sauce pan, cover loosely and bring to a boil. The rice cooker will automatically shut off when done; however, you will need to taste the rice for desired tenderness if using stove top. Watch for over-boiling.

Combine mango, red onion, cilantro, red pepper, hot pepper (of your choice), cucumber, olive oil and vinegar in a separate bowl. Toss lightly to combine and add salt and pepper to taste.  

Coat saute pan with spray cooking oil on medium-high heat and place salmon-filet meat-side down for approximately 3 minutes. Discard extra glaze. Gently flip filet and saute skin-side down for roughly 3 minutes. This should yield a medium-rare filet with a pink center. You may cook longer if desired.

Plate glazed salmon over rice with mango chutney on the side. Garnish with more corriander and toasted sesame seeds (if you'd like!). This recipe is one of my own, enjoy!