For the Salmon

1 cup long grain white rice
2 cups chicken stock
4-6oz salmon filets
2 tsp paprika
2 tsp chipotle chili powder
2 tsp garlic powder
1 tsp salt
½
tsp pepper
6 tbs butter
2 tbs honey
2 tbs chipotle in adobo sauce
2 cloves garlic, minced
¼ cup cilantro
¼ cup parsley
⅓ cup lime juice

For the Mango Salsa

1 cup diced mango
1 avocado, cubed
¼ cup red onion, small dice
1 jalapeno, seeded and diced
½ cup cilantro, roughly chopped
1 lime, juice and zest
½ tsp salt

Step 1

In a medium saucepan bring chicken stock to a boil.

Step 2

Add rice, turn the heat down to simmer, and cover for 20 minutes. Fluff
rice with a fork after done.

Step 3

Add all salsa ingredients together in a bowl and place to the side until serving.

Step 4

On a large plate combine paprika, chili powder, garlic powder, salt, and pepper - then place salmon in seasoning and coat salmon.

Step 5

Bring a large non-stick skillet to medium heat and add light cooking oil and heat.

Step 6

Place salmon in skillet skin-side down and press down slightly for 30 seconds to crisp skin, then cook about 3 minutes on each side (depending on the thickness of your filets). Remove once cooked.

Step 7

In the same skillet, over medium heat, add butter and allow to melt and bubble slightly.

Step 8

Add in all the remaining ingredients: honey, chipotles, garlic, cilantro, parsley, and lime
juice, and cook for 3 minutes.

Step 9

Return the salmon to the pan, skin-side up to preserve the crispiness of the skin. and allow it to cook in the sauce for 2-3 minutes before serving.