Mango Coconut Salmon Bowl

At this point in your phase you are at peak hormone balance, so it is all about maintaining that balance through anti-inflammatory foods. This dish is a personal summer favorite of mine that I look forward to every week. It contains so many foods that reduce inflammation, such as red onion, ginger, and salmon. The extra virgin olive oil, avocado, and sesame seeds provide a great source of healthy fats that both help balance hormones, and support uterine health.
Serves: 1
Ingredients:
- 1 mango
- ¼ cup of chopped red onion
- 1 tbsp chopped jalepeño pepper
- 1 tbsp chopped cilantro
- 1 tsp grated ginger
- Juice from 1 lime
- Sea salt
- ½ cup organic jasmine rice
- ½ cup of coconut milk
- ½ cup of purified water
- 1 salmon filet
- 1 tbsp extra virgin olive oil
- ½ avocado
- 1 tsp sesame seeds
Recipe:
- Mango salsa:
  1. Chop up the mango, red onion, jalepeño pepper, and cilantro and add it to a bowl.
  2. Add lime juice, grated ginger, sea salt, and mix.
  3. Cover and set in the refrigerator.
- Coconut jasmine rice:
  1. Add the jasmine rice to a pot and add coconut milk and water.
  2. Bring the rice to a light boil, then cover and cook on low for 20 minutes.
- Salmon:
  1. Cover salmon filet in olive oil and a pinch of sea salt.
  2. Bake the salmon at 425℉ for 15-20 minutes.
- Bowl:
  1. Add the coconut jasmine rice, salmon, and mango salsa to a bowl.
  2. Top with sesame seeds and serve immediately.

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