SESAME SALMON + COCONUT RICE

For the sesame crusted salmon: Brush 1 teaspoon of olive oil onto salmon fillets, then cover with 1 tablespoon of sesame seeds. Cook until desired temperature is reached.

For the coconut rice: Combine 1 cup rice, 1 tablespoon olive oil, salt to taste, 1 cup water, and 1 cup coconut cream (from can). Cook the rice as directed by the package instructions.

For the mango salsa: Dice 1 mango, 1/2 red onion, and 1/2 orange bell pepper. Chop 1/4 cup cilantro. Juice 1 lime. Combine all diced and chopped ingredients with the lime juice and add salt to taste.