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Grilled Salmon with Mango Salsa & Coconut Rice

Grilled Salmon with Mango Salsa & Coconut Rice
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Grilled Salmon with Mango Salsa & Coconut Rice is a vibrant tropical dish combining perfectly charred salmon fillets with a refreshing mango salsa and creamy coconut-infused jasmine rice. This recipe balances bright, fresh flavors and rich textures for an elegant yet simple meal that’s perfect for any occasion, delivering a nutritious and colorful culinary experience.

Ingredients

Scale

Salmon

  • 4 fresh salmon fillets, skin-on (about 6 oz each)
  • 2 tablespoons olive oil
  • Salt, to taste
  • Black pepper, to taste
  • 1 tablespoon fresh lime juice

Mango Salsa

  • 1 ripe mango, diced
  • 1/2 red bell pepper, diced
  • 1/4 cup red onion, finely diced
  • 1/4 cup fresh cilantro, chopped
  • 2 tablespoons fresh lime juice
  • Salt, to taste
  • Pinch of black pepper

Coconut Rice

  • 1 cup jasmine rice
  • 1 cup coconut milk
  • 3/4 cup water
  • Pinch of salt

Instructions

  1. Prepare the Mango Salsa: Dice the ripe mango, red bell pepper, and red onion into small, even pieces. Toss them together with the chopped fresh cilantro and freshly squeezed lime juice. Season lightly with salt and a pinch of black pepper. Set the salsa aside to let the flavors meld while you prepare the salmon and rice.
  2. Cook the Coconut Rice: Rinse the jasmine rice under cold water until the water runs clear to remove excess starch. In a pot or rice cooker, combine the rice with coconut milk, water, and a pinch of salt. Bring to a boil, then reduce heat to a simmer and cover. Cook until liquid is absorbed and rice is tender, about 15-20 minutes. Fluff with a fork and keep warm.
  3. Marinate the Salmon: Brush the salmon fillets lightly with olive oil and season both sides with salt and pepper. Add a squeeze of lime juice over the fillets for a bright flavor. Let the salmon rest at room temperature for 10 minutes to ensure even cooking.
  4. Grill the Salmon: Preheat your grill or grill pan to medium-high heat. Place the salmon skin-side down on the grill and cook undisturbed for 4 to 5 minutes to develop a crisp skin. Carefully flip and grill for an additional 3 to 4 minutes until the salmon is just cooked through and flakes easily with a fork.
  5. Assemble and Serve: Plate the coconut rice as a base. Place the freshly grilled salmon on top and spoon generous amounts of mango salsa over the salmon. Garnish with extra cilantro leaves and lime wedges for added vibrancy and zest.

Notes

  • Choose fresh salmon with firm, brightly colored fillets for best texture and flavor.
  • Avoid overcooking the salmon to keep it moist and flaky.
  • Allow the coconut rice to rest covered for 5-10 minutes after cooking to stay fluffy.
  • Preheat the grill well to get a beautiful sear and prevent sticking.
  • Prepare the mango salsa a few hours ahead, adding herbs and lime juice just before serving for maximum freshness.

Nutrition

Keywords: grilled salmon, mango salsa, coconut rice, tropical recipe, healthy dinner, gluten free, seafood, fresh salsa, easy gourmet

Find it online: https://marybaking.com/grilled-salmon-with-mango-salsa-coconut-rice/