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If you’re craving something bold, exotic and a little bit daring, this recipe is your new best friend. Greenfields Habanero Chilli Powder brings a serious kick, but it’s mellowed by juicy mango, lime and cooling coconut rice. Think sunshine on a plate – a dish that’s as fun to eat as it is to make. It’s quick enough for a weeknight but impressive enough to serve at a dinner party.
Prep time: 15 minutes
Cooking time: 20 minutes
Total time: 35 minutes
4 salmon fillets (around 150g each)
1 ripe mango, peeled and chopped
2 tbsp lime juice
2 tbsp honey (or Greenfields Greek Blossom Honey for floral depth)
1 tsp Greenfields Habanero Chilli Powder
½ tsp Greenfields Ground Cumin
1 clove garlic, minced
1 tbsp soy sauce
200g basmati rice
200ml coconut milk
200ml water
Pinch of Greenfields Himalayan Pink Salt
Fresh coriander leaves, to garnish
Optional: Greenfields Crispy Fried Onions for crunch
Start by making the glaze: blend the mango, lime juice, honey, habanero chilli powder, ground cumin, garlic and soy sauce until smooth.
Place the salmon fillets on a baking tray lined with parchment. Brush generously with the mango-habanero glaze. Reserve some for serving.
Bake the salmon at 200°C (fan 180°C) for 12–15 minutes, until just cooked through and lightly caramelised.
Meanwhile, cook the rice: rinse the basmati rice and place in a saucepan with the coconut milk, water and Himalayan pink salt. Bring to a gentle boil, then simmer for 12–14 minutes until fluffy.
Serve the salmon on top of the coconut rice. Drizzle with extra glaze, scatter with fresh coriander and crispy fried onions if using.
Calories: 520 kcal
Protein: 32g
Fat: 18g
Carbohydrates: 56g
Fibre: 4g
Sugar: 14g
Salt: 1.3g
Absolutely bursting with flavour – the perfect balance of sweet, spicy and fresh. The coconut rice is dreamy!
The ingredients used in this recipe could also be used to create…
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