Sticky honey lemon salmon with mango salad

Réalisation

1. 01
   Étape 1Marinate the salmon25 min

   Pat the salmon fillets dry. Massage them with garlic powder, onion powder, paprika, olive oil and 1 tsp honey in a bowl, then set aside for 20-30 minutes.

   saumonail en poudreoignon en poudrepaprikahuile d'olivemiel
2. 02
   Étape 2Toss the mango salad

   Combine the mango cubes, chopped Fresno red pepper and chopped green onions. Dress with a drizzle of olive oil and a drizzle of honey, season with salt and pepper to taste, and toss gently. Set aside.

   Note

   Salt and pepper are optional.

   mangueFresno red pepperoignon verthuile d'olivemielselpoivre noir
3. 03
   Étape 3Simmer the coconut rice20 min

   Wash the basmati rice. In a pot over medium-low heat, bring the rice, coconut milk, salt and granulated sugar to a gentle simmer. Lower the heat to low and cook for 20 minutes.

   riz basmatilait de cocoselsucre
4. 04
   Étape 4Steam the rice10 min

   Keep the pot covered off the heat and let the rice steam for 10 minutes.

   riz basmati
5. 05
   Étape 5Make the honey lemon glaze

   In a small pot, mix the honey, lemon juice, lemon zest, minced garlic, soy sauce, butter and cracked black pepper. Over medium-low heat, gently simmer while stirring. Add the cornstarch slurry last and stir until slightly thickened and glossy. Keep on low heat until the salmon is ready.

   mieljus de citroncitronailsauce sojabeurrefécule de maïseaupoivre noir
6. 06
   Étape 6Sear the salmon4m 30s

   In a pan over medium heat, add a drizzle of neutral oil. Place the salmon fillets skin side down and cook for 4-5 minutes. Flip and cook a few more minutes until done to your liking.

   huile végétalesaumon
7. 07
   Étape 7Glaze and serve

   When the salmon is nearly done, spoon some of the glaze over each fillet. Remove the salmon from the pan and serve with more glaze spooned over each fillet, alongside the coconut rice and mango salad.

   Note

   Save extra glaze for plating.

   saumonmiel