Honey Mango Glazed Salmon and Blueberry Citrus Rice

roasted salmon, blueberry lime rice, mango salsa

1705 Past Meals

Serves: 2 Servings | Time to Table: 30 Minutes | Calories: 478 | Category: Low-Calorie, Pescatarian | Allergens: Contains Fish (Salmon) | Excellent Source of: Potassium, Protein, Vitamin A, Vitamin C | Good Source of: Fiber, Iron


  • - Baking Sheet
  • - Blender or Food Processor
  • - Chef's Knife
  • - Foil
  • - Liquid Measure
  • - Measuring Spoons
  • - Microplane or Zester
  • - Small Saucepan with Lid
  • - Spatula

What You Need:

  • - Coarsely Ground Black Pepper
  • - Kosher Salt or Flake Sea Salt

What We Send:

  • - Honey
  • - Jalapeno & Cilantro
  • - Jasmine Rice
  • - Lime
  • - Mango and Blueberry Mixture
  • - Parsley
  • - Salmon

Wine Pairings by @grapefriend

A fruity, light Gamay will be delicious with the sweetness of the mango glaze.

Beer Pairings

American Ipa, Saison, Farmhouse Ale, Tropical Ipa

What To Do:

1. Cook Rice: In a small saucepan, over high heat, bring 1¼ cups water and ¼ teaspoon salt to a boil. Stir in rice and return to a boil. Reduce heat to low, cover and simmer 15 minutes. Turn off heat and let sit, covered for 5 minutes.

2. Preheat oven to 475°F. Line a baking sheet with foil and set aside.

3. Zest lime and reserve 1 tablespoon (freeze the rest for a later use). Cut lime in half.

4. Make Mango Glaze: Add half of the mangoes to a food processor with honey, juice from half of the lime and a pinch of salt and pepper. Process until smooth“ish”. The mixture will still be a little chunky.

5. Cook Salmon: Place salmon filets on the prepared baking sheet and lightly season with salt and pepper. Spoon mango glaze over each filet. Roast until just cooked through (7-9 minutes).

6. Make Mango Salsa: Roughly dice the remaining mango and add to a bowl with the cilantro and jalapeno mixture and juice from the remaining lime half. Salt and pepper to taste. Set aside.

7. Finish Rice: Roughly chop the blueberries and parsley. Fluff rice with a fork, stir in blueberries, parsley and lime zest. Salt and pepper to taste.

To Serve: Divide rice between two plates. Place a salmon filet on each and spoon mango salsa over.


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