Salmon with Cilantro Rice and Peach Salsa

Salmon with Cilantro Rice and Peach Salsa


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Sweet and spicy, this peach salsa complements simple salmon fillets and cilantro rice perfectly. This dish is quick, easy, and so full of flavors that you’ll realize it’s exactly what your dinner rotation is missing.

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Chicago, IL

Time needed

10 min preparation + 15 min cooking

Serving Size / Yield

2 servings


  • 2 Salmon Fillets
  • 1 Cup of Cooked Rice
  • 1 Cup of Corn
  • 1 Diced Peach
  • 1 Sliced Jalapeño Pepper
  • 1 Diced Tomato
  • 1 Bunch of Chopped Cilantro
  • 1 Diced Red Pepper
  • 1 Diced Onion
  • 1 Tablespoon of Lime Juice
  • 3 Tablespoons of Olive Oil
  • 1 Teaspoon of Black Pepper
  • 1 Pinch of Salt
  • 1 Pinch of Garlic Powder
  • 1 Pinch of Chili Powder

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To begin, heat up 1 tablespoon of the olive oil in a pan over a medium-high heat and cook the corn until it browns and the onion until it’s translucent, around 2-5 minutes. Add in a pinch of salt and pepper and slowly add in the jalapeño and red pepper. Stir it a few times for a couple minutes and then set it to the side.

Next, use paper towels to pat the salmon dry and season it with a pinch of salt, pepper, garlic powder, and chili powder. In another pan, heat up another tablespoon of olive oil and cook the fillets for around 5 minutes on one side and 2-3 on the other, or until it’s cooked to your liking.

Pour in the remaining olive oil, lime juice, peach, tomato, and ½ of the cilantro into the bowl of cooked vegetables (and add salt and pepper, if you like). Then, add the rest of the cilantro to the rice and drizzle a little bit of olive oil into it. Divide the salmon, rice, and salsa onto 2 plates and enjoy!

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