Crispy Skin Salmon, Mango Salsa and Coconut Rice

Happy New Year to you!

I feel like I have blinked and we are already 2 weeks in to the new year. 

I had grand plans of blogging some beautiful Christmas recipes with gorgeous photos, but the season came and went in a blur and as a host for my extended family this year, I got so caught up in organising, cooking and serving that day that I did not take ONE photo of any of our Christmas day food. Truth be told, it was only a few days after Christmas that it occurred to me that I didn’t take any photos. Oh well, there’s always next year. 

This photo of my table, taken on my phone before the hordes arrived, was all I managed. 

With a little furniture re-arranging and chair borrowing, we managed to get 19 into our small dining room! Using fresh rosemary from my herb garden and stuff I had at home already, I only spent $20 on the table setting!

Blogging fail aside, we had a wonderful day. My brother-in-law Jeremy, does the best BBQ prawns which we enjoyed with a Raspberry , Mint & Prosecco Cocktail on the back deck. My sister Jo’s Fig, Halloumi and Pomegranate Salad was one of a few beautiful sides to the 6kg Turkey I stuffed and roasted. Boy, that bird was big!  My sister-in-law Sara’s Chocolate, Cranberry & Pistachio fudge was incredible and as always, Mum’s pudding was perfect. 

We caught up, swam, laughed, chatted, opened presents, did loads of dishes and reflected on our Saviour’s birth and what it means to us all. 

Our second Christmas celebration was held at my husband’s family farm and was a relaxed affair. Kids slip ‘n’ sliding down the grassy hill in between games of cricket while the adults caught up over cheese and champagne. 

Fast forward a few weeks and I am stealing a couple of minutes alone to write and catch my breath.

I love January – it’s the month of saying YES to everything. Puzzles, late night swims, spontaneous catch up’s, lazy mornings, adventures and day trips to the beach, midday movies, countless park visits, ice blocks and BBQ dinners eaten outside late into the night. 

My one dining table is covered most days with puzzles and activities, forcing us to eat every meal outside or on our laps in front of the TV.  The kitchen bench is covered in water bottles, cups and empty cracker packets. Active boys are hungry boys!

It’s fun, noisy, fast and a different kind of busy to the school term. 

I feel like I barely cook in January, there is just so much else to be doing. 

When I do, it’s quick salads, wraps and different meats on the BBQ each night. 

This quick mango salsa is fresh, has a nice crunch and is easy to throw together, making it a perfect accompaniment to a simple piece of salmon. Whether you BBQ it or cook it in a frying pan, the secret to a crispy skin is to rub oil on the skin of the salmon and season it with salt before cooking, skin side first. 

Crispy Skin Salmon, Mango Salsa and Coconut Rice
Serves 5
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Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Ingredients
  1. 5 boneless salmon fillets
  2. Olive oil
  3. 1 cup basmati rice
  4. 1/2 cup desiccated coconut
  5. zest of 1 lime
  6. Mango Salsa
  7. 1 mango, flesh finely diced
  8. 1/2 red capsicum, de-seeded and finely diced
  9. 1 cucumber, finely diced
  10. juice of 1 lime
  11. 2 teaspoons fish sauce
  12. a handful of fresh coriander or parsley, chopped
Instructions
  1. Cook rice according to directions.
  2. Heat a non stick pan over medium heat.
  3. Add desiccated coconut and toast till golden and fragrant. This will only take minutes, so don't walk away from the pan.
  4. Fold coconut and lime zest through the rice and set aside, keeping warm.
  5. Lightly rub each side of the salmon with olive oil and season with salt and pepper.
  6. Place the same pan back on a medium-high heat and cook salmon fillets, skin side first.
  7. After a few minutes, turn the salmon fillets and finish cooking to your liking.
  8. Combine all salsa ingredients in bowl and toss gently.
  9. To serve, layer the salmon on top of the rice and spoon over the salsa. Serve with extra wedges of lime.
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4 thoughts on “Crispy Skin Salmon, Mango Salsa and Coconut Rice

  1. Hi – love reading about your adventures. Last week I was wondering – how do people get that crispy skin on the salmon. And you answered it! But what about if you bake the salmon in the oven. Can you get a crispy skin by doing something extra then?

    1. Hi Jill, Happy New Year to you! Thanks so much for your comment. Baking salmon in the oven, is another great way to cook Salmon and a method we use often, especially if I have put toppings on it like pesto, have it marinated or have it topped with lemon slices and herbs. But for that dish that requires crispy skin salmon, you do need a non stick frying pan, some good olive oil and salt and a few minutes on the heat to get the crispy result. Love Emma x

  2. Such a shame we didn’t get any photos of the food on Christmas Day, Em! The food was fabulous & your table was beautiful! It was such a great day with the family and despite the lack of photos it was lovely to just enjoy the time together! Thanks for all of your hard work! xx
    ps. Love the look of this salmon recipe. We might need to add it to our summer menu!

    1. Thanks Jo and for contributing to make a great Christmas day! You guys will love this recipe. Love Em x

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