Coconut-Crusted Trout Rice Bowls
with Mango Salsa, Cilantro Rice & Lime Crema
- Milk
- Tree Nuts
- Fish
- Wheat
Now with more rice! You asked, we listened: This isn't the HelloFresh you remember. Bigger menu. Upgraded recipes. Increased portion sizes. More variety. The best way to cook dinner just got BETTER. Shredded coconut and panko form a crispy crust in the oven that gives this salmon the texture of being fried, without all the oil. While baking the salmon, you'll whip up a spicy mango salsa with tomatoes and jalapeño. Serve the salmon over fluffy cilantro-lime rice, top with the salsa, and drizzle with lime crema for a tropical-inspired plate that's ready to wow in just 35 minutes.
Ingredients
3 tablespoon
Sour Cream
(Contains: Milk)
¼ cup
Shredded Coconut
(Contains: Tree Nuts)
4 ounce
Mango
10 ounce
Steelhead Trout
(Contains: Fish)
1 unit
Jalapeño
2 unit
Tomato
1 unit
Lime
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
¾ cup
Jasmine Rice
¼ ounce
Cilantro
Not included in your delivery
1 tablespoon (tbsp)
Olive Oil
1 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce.
Dice tomatoes into ½-inch pieces. Finely dice jalapeño, removing ribs and seeds for less heat. Finely chop cilantro. Zest and quarter lime.
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 heat to low. Cook until tender, 15-18 minutes.
Keep covered off heat until ready to serve.
While rice cooks, in a small bowl, combine mango and its juice, tomatoes, jalapeño, half the cilantro, juice from half the lime, and salt.
In a second small bowl, combine half the lime zest, half the sour cream, 1 TBSP water (2 TBSP for 4 servings), juice from remaining lime, and salt.
In a medium bowl, combine panko, coconut, 1 TBSP olive oil (2 TBSP for 4 servings), and a pinch of salt.
Pat salmon* dry with paper towels and season all over with salt and pepper. Place, skin sides down, on a lightly oiled baking sheet. Top salmon with remaining sour cream; spread to coat evenly. Mound tops with panko mixture, pressing to adhere.
Roast on top rack until salmon is opaque and cooked through, 8-10 minutes.
Fluff rice with a fork; stir in remaining cilantro and remaining lime zest.
Divide rice, salmon, and mango salsa (draining first) between bowls. Drizzle with lime crema and serve.
