Brazilian Coconut Salmon with Cilantro Rice and Black Beans

Name: Brazilian Coconut Salmon with Cilantro Rice and Black Beans
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Cuisine: Brazilian
Ingredients: 2 salmon fillets (6-ounce); 0.5 teaspoon kosher salt; 0.25 teaspoon black pepper; 1 tablespoon olive oil; 1 yellow onion (small, diced); 2 clove garlic (minced); 0.25 cup fresh cilantro (chopped, divided); 1 can diced tomatoes (undrained); 0.5 cup full-fat coconut milk; 0.5 teaspoon smoked paprika; 0.25 teaspoon red pepper flakes; 1 cup instant white rice; 1 cup water; 1 can black beans (rinsed and drained); 1 tablespoon lime juice

Flaky salmon cooked in a rich, spicy coconut milk broth, served with fragrant cilantro lime rice and hearty black beans for a taste of Brazil.

Prep: 10 min
Cook: 20 min
Total: 30 min
Servings: 2
Cuisine: Brazilian
Difficulty: Easy
Cost: $7.90/serving

Dietary

Gluten-Free
Dairy-Free
Nut-Free
Soy-Free
Egg-Free
Pescatarian
High-Protein
High-Fiber

Ingredients

2 salmon fillets (6-ounce)
0.5 teaspoon kosher salt
0.25 teaspoon black pepper
1 tablespoon olive oil
1 yellow onion (small, diced)
2 clove garlic (minced)
0.25 cup fresh cilantro (chopped, divided)
1 can diced tomatoes (undrained)
0.5 cup full-fat coconut milk
0.5 teaspoon smoked paprika
0.25 teaspoon red pepper flakes
1 cup instant white rice
1 cup water
1 can black beans (rinsed and drained)
1 tablespoon lime juice

Instructions

Season salmon fillets with 1/4 teaspoon kosher salt and black pepper.
In a medium saucepan, bring 1 cup water to a boil. Stir in instant white rice, cover, remove from heat, and let stand for 5 minutes. Fluff with a fork, then stir in 2 tablespoons chopped fresh cilantro and 1 tablespoon lime juice. Set aside.
Heat olive oil in a large skillet or pot over medium heat. Add diced yellow onion and cook for 3-4 minutes until softened. Stir in minced garlic and cook for 1 minute more until fragrant.
Stir in canned diced tomatoes, full-fat coconut milk, smoked paprika, and optional red pepper flakes. Bring to a gentle simmer.
Nestle salmon fillets into the simmering sauce. Cover and cook for 8-12 minutes, or until salmon is cooked through and flakes easily. Stir in remaining 2 tablespoons chopped fresh cilantro.
While salmon cooks, rinse and drain the canned black beans. Heat gently in a small saucepan or microwave until warm.
Serve the Brazilian coconut salmon and sauce over the cilantro rice, with a side of warm black beans.

Notes

For an extra kick, add a pinch more red pepper flakes to the sauce.

Nutrition (per serving)

Calories: 750
Protein: 51.5 g
Carbohydrates: 65.2 g
Fat: 33.7 g
Fiber: 13.9 g
Sodium: 1490 mg
Saturated Fat: 14.8 g
Sugar: 7.3 g
Cholesterol: 118 mg