Blackened Salmon with Mango Salsa and Cilantro Lime Rice

For the rice:
Cook rice according to package directions but add lime juice, butter (optional), and salt and pepper while rice is cooking. (I would remove 1 to 2 tablespoons of water to compensate for the added lime juice.) Once rice is finished cooking, stir in chopped cilantro.

For the salmon:
Preheat oven to broil at 500ºF. Lightly drizzle a baking sheet with olive oil, and set aside.

Cut salmon into 3 to 4 pieces (skin on or off depending on your preference). Brush the tops of the salmon fillets with olive oil and rub the spices (chili powder, paprika, cumin, cayenne, and salt and pepper) into the tops of the salmon.

Broil for 8–12 minutes, skin down, or until done (cooking time will depend on how thick salmon is).

For the mango salsa:
Combine all salsa ingredients in a large bowl.

Serve salmon with rice and mango salsa.