Mango Chim Chim Churree Salmon
- 1 mango - peeled, pitted and cut into small cubes
- 1 bunch cilantro
- 2 tbsp lime juice
- Chim Chim Churree
- Avocado Oil
- White wine vinegar
- Jeddys Seasoning
Rehydrate chim chim churree. Take 2 tbsp of chim chim churree and add 2 tbsp of warm water, let set for 10 minutes. Then stir in 2 tbsp of white wine vinegar and 4 tbsp avocado oil.
Stir in mango and chopped cilantro and 2 tbsp of lime juice. Lightly brush salmon with oil and season with Jeddy's Seasoning.
Heat up grill pan or grill to medium high. Lightly oil the grill. Grill skin side up until salmon begins to become halfway opaque on the sides approx 4-6 minutes. Flip and cook until complete opaque throughout. Transfer to platter and spoon the mango chimichurri over the top and serve. We love to serve it over coconut rice.
Coconut Rice Recipe
- 1 1/2 cups Coconut Water
- 1 1/4 cups canned whole fat coconut milk
- 1 1/2 cups jasmine rice, rinsed well and drained well
- 1/4 tsp pink Himalayan salt
Bring above ingredients to a full boil. Cover and simmer until excess liquid has been absorbed. Usually about 20 minutes. Fluff with fork and let sit for 5 minutes.