Ingredients & Substitutes

Instructions

1. 1

   In a medium bowl, whisk together 2 teaspoons of chipotle powder, 4 tablespoons of lime juice, 2 tablespoons of olive oil, 1 teaspoon of salt, and 0.5 teaspoon of black pepper to create the marinade.

2. 2

   Place 4 (6 oz each) salmon fillets in a shallow dish and pour the marinade over them, ensuring all sides are coated, then let them marinate for 15 minutes at room temperature.

3. 3

   In a medium saucepan, combine 1.5 cups of uncooked basmati rice with 3 cups of chicken broth and 1 tablespoon of butter, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the liquid is absorbed.

4. 4

   While the rice cooks, prepare the mango salsa by combining 2 large diced mangoes, 0.25 cup of finely diced red onion, 0.5 cup of chopped fresh cilantro, 1 minced jalape , and 2 tablespoons of lime juice in a separate bowl.

5. 5

   Preheat a large skillet over medium-high heat, then cook the marinated salmon fillets for 4-5 minutes per side, or until they reach an internal temperature of 145°F and flake easily with a fork.

6. 6

   Once the rice is cooked, fluff it with a fork and gently stir in 0.5 cup of chopped fresh cilantro.

7. 7

   Serve the cooked chipotle lime salmon immediately, topped generously with the fresh mango salsa and a side of cilantro rice.