Tropical Vegan Salmon Fillet with Creamy Coconut Rice and Fresh Mango Salsa

Cooking jasmine rice in coconut milk creates a luxuriously creamy base that pairs perfectly with tender vegan salmon fillets and vibrant fresh salsa. This dish supports your health and the environment with its plant-based ingredients.

Transport your taste buds to the tropics at home with this flavorful combination of chef-inspired coconut rice, SoFine's innovative vegetable salmon fillets, and a zesty mango-bell pepper salsa.

Discover SoFine Vegan Salmon

SoFine recently launched SoFish Fillets Salmon Style—a 100% plant-based alternative that's vegan, nutritious, and eco-friendly. Enjoy the flaky texture and salmon-like flavor without compromising on health or the planet. Learn more about this game-changing vegan fillet.

Ingredients (Serves 4)

• 4 SoFish Fillets Salmon Style
• 200 ml water
• 200 ml coconut milk
• 300 g jasmine rice
• 400 g mango
• 2 red bell peppers
• 1 red onion
• 2 avocados
• 1 tbsp lime juice
• 1 tbsp olive oil

Step-by-Step Preparation

1. Combine water, coconut milk, and jasmine rice in a pan. Bring to a boil, then simmer covered for about 20 minutes until the liquid is absorbed. Remove from heat and let rest for 5 minutes.
2. Finely dice the mango, bell peppers, red onion, and avocados. Toss with olive oil and lime juice to make the fresh salsa.
3. Prepare the SoFish Fillets Salmon Style per package instructions.
4. Plate the fillets alongside the coconut rice and salsa. Garnish with fresh parsley if desired.

Try our related recipe: Apple Pies with Licor 43 Orochata Mascarpone Whipped Cream.

Source & image: SoFine