The boldly spiced salmon + fresh, bright mango salsa forms the best, most balanced bite! SO perfect for spring and summer!
The way I make my rice: in the Instant Pot, add equal parts jasmine rice and water (I usually do 2 cups rice and 2 cups water) plus salt. Cook for 5 minutes high pressure with a 10 minute natural release! Fluff, and you’re ready.
In the photographs, you see I served this with cabbage slaw. Super simple if you want to add that to your bowl too! It’s literally just shredded purple cabbage, cilantro (whatever was leftover from the bunch I used for the mango salsa) and lime juice to taste + salt to taste.
This recipe will leave you with some extra mango salsa! It’s delicious plain, over rice, or on chips!