Mango Salsa and BBQ Salmon Rice Bowl

Serves 4-6

Ingredients

SALMON
  • 3 cups cooked rice, prepared as directed
  • 2 pounds fresh salmon
  • 2 tablespoons brown sugar
  • 2 teaspoons smoked paprika
  • 2 teaspoons onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon chili powder
  • 1 teaspoon kosher salt
  • 2 tablespoons olive oil
Mango Avocado Salsa:
  • 2 mangoes, diced
  • 1 avocado, diced
  • 1/4 cup cilantro, minced
  • 1/4 cup red onion, minced
  • minced jalapeño, diced
  • 1 tablespoon honey
  • 1/2 lime, zested and juiced
  • salt to taste
FOR SERVING
  • thinly sliced red onion, shallots or scallions
  • lime wedge
  • chili flakes

Instructions

  1. Prepare rice as directed on packaging.
  2. Meanwhile, in a small bowl, toss mango salsa ingredients until combined. Set aside.
  3. Preheat the oven to 400 degrees F. Line a baking sheet with foil and spray thoroughly with Pam.
  4. Mix the spices and the olive oil to make a paste. Place the salmon skin side down on the baking sheet. Rub the paste liberally over the top part of the salmon. Bake for 9-13 minutes depending on the thickness of your salmon and your desired doneness.
  5. Optional: to crisp up the top of the salmon, turn the oven on broil for about 2 minutes until marinade begins to bubble. Keep a close eye on the salmon to avoid burning.
  6. To serve, layer rice, salmon, and mango avocado salsa. Serve with additional toppings and a slice of lime.

Thank you to the big community of food visionaries out there in the world, working together to inspire and pass on food traditions and flavors. The recipe found on this page started here.

Mexican Corn Tostadas with Chipotle Black Bean Spread

Ingredients

CHILLED CORN SALSA
  • 15oz can whole kernel corn, drained
  • 1/3 cup red onion diced
  • 1/3 cup low-fat mayonnaise
  • 1/2 cup fresh cilantro, chopped
  • 2 tablespoons fresh lime juice
  • 1 teaspoon sea salt 
  • 1 teaspoon freshly cracked pepper
WARM BEAN SPREAD
  • 15oz black beans, drained and rinsed
  • 15oz refried black beans (option to use refried beans)
  • 2 whole chipotle chilis in adobo sauce, chopped
  • 2 tablespoons adobo sauce
  • 2 tablespoons fresh lime juice
  • 8 small corn or flour tortillas
  • optional: avocado, Cotija or Feta cheese

Instructions

  1. In a large bowl stir together corn, red onion, mayonnaise, cilantro, lime juice, salt and pepper.
  2. Place into refrigerator to cool.
  3. In a small sauce pan over medium heat, heat black and refried beans, stirring often to avoid burning (3 minutes). 
  4. Once combined, turn heat to medium-low. Stir in chipotle chilis, adobo sauce, lime juice, plus additional salt and pepper to taste. 
  5. Cook until just heated through.
  6. Warm tostadas in the oven or on a burner, be careful not to burn.
  7. Spread warm bean spread on tostada and a large spoonful of the corn mixture. 
  8. To really ignite your tastebuds, add additional avocado and cheese toppings!

Thank you to the big community of food visionaries out there in the world, working together to inspire and pass on food traditions and flavors. The recipe found on this page started here.

Thai Peanut Chicken with Spicy Mango Salsa

Ingredients

SPICY MANGO SALSA
  • 1 mango, diced
  • 1 jalapeño, seeded and chopped
  • juice and zest from 1 lime
THAI PEANUT CHICKEN
  •  1 1/2 pounds boneless skinless chicken thighs
  • 3-4 tablespoons Thai red curry paste using more or less to your taste
  • 2 teaspoons ground ginger
  • 3 tablespoons sesame oil or extra virgin olive oil
  • 1/4 cup fresh Thai basil or regular basil chopped
  • 1/4 cup fresh cilantro, chopped, plus more for serving
  • 1 (14 ounce) can full fat coconut milk
  • 1/4 cup low sodium soy sauce
  • 2 tablespoons fish sauce (optional, but recommended)
  • 1/2 cup creamy peanut butter
  • juice of 1 lime
  • serve with: steamed rice, roasted peanuts, and Persian cucumbers

Instructions

  1. Combine all the spicy mango ingredients in a small bowl.  
  2. Toss the chicken with the 2 tablespoons Thai red curry paste, ginger, and 1 tablespoon oil. Let sit 5 minutes.
  3. Heat 2 tablespoons oil in a large Dutch oven or pot over medium-high heat.
  4. Add the chicken and sear on both sides until browned, about 2 minutes. Add the remaining Thai red curry paste, the basil, and the cilantro.
  5. Reduce the heat to low. Add the coconut milk, soy sauce, fish sauce (if using), and 1/4 cup water. Partially cover and simmer for 20-30 minutes, or until the chicken is cooked through. 
  6. Stir in the peanut butter and lime juice. Simmer until thickened, about 5 minutes. Serve the chicken and sauce over rice. Top with roasted peanuts, cucumbers, and spicy lime mango.

Thank you to the big community of food visionaries out there in the world, working together to inspire and pass on food traditions and flavors. The recipe found on this page started here.