2 tablespoons freshly squeezed lemon juice or lime juice
2 tablespoons soy sauce
1) Mix all chopped ingredients for mango salsa in a large bowl, add lime juice, add salt and pepper to taste. Set aside to let the juices combine together.
2) Cook 2 cups of uncooked rice according to instruction.
3) To prepare the glaze: combine honey, lemon juice and soy sauce in a small pan on medium heat until honey is softened and well incorporated with other ingredients. Set aside.
4) Preheat broiler. Season the salmon on both sides with salt and pepper. Before broiling salmon in the oven, I like to sear it a little bit on the stove top: this will add nice color and will also allow to easily remove the skin. Heat 3 tablespoons olive oil on high heat in a skillet until very hot. Add salmon, non-skin side down and sear on high heat for 2 minutes, constantly moving the salmon in the skillet so that it doesn’t stick. After it’s nicely seared, flip the salmon skin side down and continue searing for 2 more minutes on its skin side, constantly moving the salmon to avoid sticking to the skillet. After it’s nicely seared on the skin side, remove the skin easily with spatula.
5) Place the salmon in an oven-proof dish skin-less side up (with the side that used to have skin – down). Brush the top of salmon with half the amount of glaze prepared in step 3. Broil for about 3 minutes, brush with the remaining amount of glaze and broil for additional 2-3 minutes until nicely charred. Remove from the broiler, cover with foil and let it sit for about 10 minutes before serving. This will allow salmon to cook through but not be overcooked.
6) To serve, place a scoop of rice on one side of the dish and a scoop of mango salsa next to it. Top with salmon.