• 1 14-oz. can coconut milk, shaken
  • 2 cloves garlic, crushed with press
  • 1/4 tsp. black pepper
  • 1 lb. skinless, boneless salmon, cut into 1-in. cubes
  • 1/2 tsp. salt
  • 3 c. cooked rice
  • 1 medium mango, finely chopped
  • 3 c. arugula
  • 1/4 c. fresh dill, loosely packed


  1. In 10-inch skillet, heat coconut milk, garlic, and black pepper to simmer on medium heat.Season salmon with salt; add to skillet. Cook 5 minutes or until salmon is done.
  2. Toss rice with mango, arugula, and fresh dill. Serve salmon with rice.

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