Salmon with Coconut Rice and Peach Salsa

Our favorite seasonal meal of the summer! I love creating recipes using seasonal ingredients. I am proud of this one because the jalapeños, tomatoes and parsley were from our own garden! This dish is gluten free and dairy free. I love how fresh and simple the ingredients are.

SALMON WITH COCONUT RICE AND PEACH SALSA

Ingredients

2 wild caught salmon fillets

1 cup organic brown rice

1 can organic coconut milk

1/2 cup of filtered water

1 peach

2 jalapeños

1 cup chopped tomatoes

1/2 cup mixed herbs (we did parsley and cilantro)

1 lime

METHOD

Start by cooking your coconut rice. For stove top: add dry rice, a can of coconut milk, a dash of salt and 1/2 cup of water into a sauce pan. Bring to a boil. Cover pot and simmer until liquid has mostly evaporated and rice is soft. About 20 minutes. If rice isn’t soft yet, add a bit more water and continue to simmer.

For pressure cooker version: Place 1 cup dry rice, pinch of salt, 1.2 cup of water and one can of coconut milk in your pressure cooker with a dash of salt. Cook according to your pressure cooker. About 12 minutes. Let cooker depressurize it’s self - about 10 minutes.

Chop ingredients for peach salsa removing skin of peach and pit and jalapeño seeds (peach, jalapeños, tomatoes, herbs, juice of 1 lime) Place ingredients into a high speed blender. Pulse to blend. You want a chunky consistency. I did 3 quick pulses.

Cook your salmon your preferred way. I added salt, pepper and paprika to ours. Then air-fried the fillets for 8 minutes on 360 degrees. Until the outside is crispy but the inside was still moist.

Plate your salmon with coconut rice and peach salsa on top. Garnish with extra parsley and lime juice.

Enjoy!

Let me know if you make this recipe! Comment below how it turned out. Snap a pic and tag @abbyhersamhealth on Instagram. I love seeing what you’re cooking up!

Questions? Don’t hesitate to reach out via comment, email or Instagram DM