Tropical Salmon Delight

1.Rinse the jasmine rice under cold water until the water runs clear to remove excess starch.

2.In a medium saucepan, combine the rinsed rice, coconut milk, water, and 1 teaspoon of salt. Bring to a boil over medium-high heat.

3.Once boiling, reduce the heat to low, cover, and simmer for 15-18 minutes, or until the rice is tender and the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes.

4.While the rice is resting, prepare the mango salsa. In a bowl, combine the diced mango, red bell pepper, red onion, cilantro, lime juice, and season with salt, pepper, and chili flakes if using. Toss gently to combine and set aside.

5.Heat the vegetable oil in a large skillet over medium-high heat. Season the salmon fillets with salt and pepper on both sides.

6.Once the oil is hot, place the salmon fillets skin-side down in the skillet. Cook for 4-5 minutes without moving them, allowing the skin to crisp up.

7.Carefully flip the salmon fillets and cook for an additional 3-4 minutes, or until the salmon is cooked through and flakes easily with a fork. The internal temperature should reach 145°F (63°C).

8.To serve, fluff the coconut rice with a fork and divide it among four plates. Top each serving with a salmon fillet and a generous spoonful of mango salsa.