Grilled Salmon Mango Salsa Coconut Rice Recipe
Dive into a symphony of flavors with this incredible Grilled Salmon, Mango Salsa, and Coconut Rice recipe! This dish perfectly balances the smoky richness of grilled salmon with the sweet and tangy zest of fresh mango salsa, all complemented by creamy, fragrant coconut rice. It’s a vibrant, healthy, and incredibly satisfying meal that transports your taste buds straight to the tropics.
Ingredients
- For the Coconut Rice:
- 1 ½ cups jasmine or basmati rice, rinsed
- 1 (13.5 oz) can full-fat coconut milk
- ½ cup water
- ½ teaspoon salt
- 1 teaspoon granulated sugar (optional)
- For the Mango Salsa:
- 2 ripe mangoes, diced
- ¼ cup red onion, finely diced
- ¼ cup fresh cilantro, chopped
- 1 small jalapeño, deseeded and finely minced (optional, for heat)
- 1 lime, juiced
- Pinch of salt
- For the Grilled Salmon:
- 4 (6 oz) salmon fillets, skin on or off
- 1 tablespoon olive oil
- 1 lime, juiced
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ¼ teaspoon black pepper
- ½ teaspoon salt
Instructions
- 1. Prepare the Coconut Rice: Rinse the rice thoroughly until the water runs clear. In a medium saucepan, combine the rinsed rice, coconut milk, water, salt, and optional sugar. Bring to a boil over medium-high heat, then immediately reduce heat to low, cover, and simmer for 15-18 minutes, or until all liquid is absorbed. Remove from heat and let it sit, covered, for another 10 minutes. Fluff with a fork before serving.
- 2. Make the Mango Salsa: While the rice cooks, prepare the mango salsa. In a medium bowl, combine the diced mangoes, finely diced red onion, chopped cilantro, minced jalapeño (if using), fresh lime juice, and a pinch of salt. Stir gently to combine. Taste and adjust seasoning as needed. Set aside.
- 3. Prepare the Salmon: Pat the salmon fillets dry with paper towels. In a small bowl, whisk together the olive oil, lime juice, garlic powder, paprika, black pepper, and salt. Brush this mixture evenly over both sides of the salmon fillets.
- 4. Grill the Salmon: Preheat your grill or grill pan to medium-high heat (about 400-450°F / 200-230°C). Lightly oil the grates to prevent sticking. Place the salmon fillets, skin-side down (if applicable), on the hot grill. Cook for 4-6 minutes per side, depending on thickness, until the salmon is flaky and cooked through to your desired doneness.
- 5. Assemble and Serve: Spoon a generous serving of the fluffy coconut rice onto plates. Top with a grilled salmon fillet and a hearty dollop of the fresh mango salsa. Garnish with extra cilantro or a lime wedge if desired. Serve immediately and enjoy!
