Looking for a new dinner to throw into your weekly lineup? Try this super fresh, bright, delicious, and easy recipe! You can even make the rice ahead of time to make it even easier.
Try it tonight!
Ingredients
For the salmon:
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wild caught salmon fillets (if frozen, make sure to defrost)
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lemon slices
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spray coconut oil
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salt and pepper
For the Caribbean Rice:
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1 c. brown quick-cook rice
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2 c, water
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1T. coconut oil
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juice of 1 lime
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salt and pepper
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1 c. organic black beans, rinsed
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3/4 c. cubed mango (we used frozen, then thawed)
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handful of cilantro
Directions
For the salmon:
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place salmon fillets in baking dish
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top with spray coconut oil, sprinkle of salt and pepper, and lemon slices
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bake at 375 degrees until desired doneness
For the caribbean rice:
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Boil the 1 c. rice in 2 c, water. Cook covered, on low, until all water is absorbed (about 15 min.)
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While rice is cooking, rinse beans and chop cilantro and mango.
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When rice is done cooking, add coconut oil, salt and pepper and stir.
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Then mix in the mango, black beans, and cilantro with the rice.
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Serve with the salmon and your favorite veggies, then enjoy!!
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