Baked Salmon with Tropical Rice

We LOVED this salmon. I bought a brand that runs a little too fishy for my taste, but this masked it so well. Even my husband, a non-fish lover, moaned in delight. Low calorie dish that even my kids loved. I thought the mango would be too much but I wanted a piece in every bite. I made some coconut rice and it was perfect! Thanks Joanna for the recipe! Makes 4-4 oz fillets.

Baked Salmon with Tropical Rice

2 Tbsp cracked coriander seed or 2 tsp ground coriander
1 Tbsp packed brown sugar
1 tsp lemon-pepper seasoning
4 4-oz salmon fish fillets, or 1-16 oz fillet
1 Tbsp melted butter
2 c cooked white or brown rice
1 large mango, peeled, pitted and diced
1 Tbsp finely chopped fresh cilantro
1 tsp grated fresh lemon peel
Lemon wedges

1. Preheat oven to 450 degrees. Lightly grease 9x13 baking dish; set aside.
2. Combine coriander, brown sugar and lemon-pepper seasoning in a small bowl; blend well.
3. Place fish (skin down if applicable) in prepared baking dish. Brush top and sides of each fillet with melted butter. Sprinkle fish evenly with coriander spice mixture, gently pressing into fish.
4. Stir the mango, cilantro and lemon peel into the rice. Spoon rice mixture around fish in the baking dish.
5. Bake in preheated oven until fish flakes easily when tested with a fork, 4 to 6 minutes per 1/2 inch thickness. Cut fish into 4 pieces, if using 1-16 oz fillet. Divide rice between 4 serving plates and place fish on top.