Cajun Salmon & Mango Salsa Rice
with Garlicky Lime Crema
- Milk
- Fish
Cue the brass band, because your taste buds are about to take a trip to the Big Easy! We’re talking seared Cajun-seasoned barramundi set atop fluffy, buttery rice combined with a sweet and bright mango–bell pepper salsa. It’s all finished with a drizzle of garlicky crema and a squeeze of lime that perfectly complement the savory spices.
Ingredients
3 tablespoon
Sour Cream
(Contains: Milk)
0.13 unit
Onion
4 ounce
Mango
1 tablespoon
Cajun Spice Blend
1 unit
Lime
1 unit
Bell Pepper
¾ cup
Jasmine Rice
1 teaspoon
Garlic Powder
10 ounce
Salmon
(Contains: Fish)
Not included in your delivery
teaspoon (tsp)
Salt
0.13 teaspoon (tsp)
Sugar
2 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Cooking Steps
Wash and dry produce.
In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.
Keep covered off heat until ready to use in Step 4.
While rice cooks, drain mango over a small bowl, reserving juice. Core, deseed, and dice bell pepper into ¼-inch pieces. Halve, peel, and dice onion into ¼-inch pieces until you have 3 TBSP (6 TBSP for 4 servings). (Save remaining onion for another use!) Zest and quarter lime.
In a medium bowl, combine mango, bell pepper, diced onion, half the garlic powder, 2 TBSP reserved mango juice (4 TBSP for 4 servings), juice from half the lime, a pinch of sugar, salt, and pepper. Refrigerate until ready to use in Step 4.
In a second small bowl, combine sour cream, remaining garlic powder, and a squeeze of lime juice. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.
Pat barramundi* dry with paper towels. Season all over with Cajun Spice Blend, salt, and pepper.
Heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add barramundi, skin sides down, and cook until skin is crispy, 4-5 minutes. Flip and cook until fish is opaque and cooked through, 2-3 minutes more.
Add lime zest and 1 TBSP butter (2 TBSP for 4 servings) to pot with rice; fluff with a fork. Add mango salsa (draining first); stir to combine.
Divide mango salsa rice between plates. Top with barramundi and drizzle with garlicky lime crema. Squeeze juice from any remaining lime wedges over top and serve.
