Description
Grilled Salmon with Mango Salsa and Coconut Rice is a vibrant, tropical-inspired dish perfect for warm evenings or whenever you’re craving a fresh, healthy meal. The juicy mango salsa adds sweetness and zing to the smoky salmon, while the creamy coconut rice ties it all together with a rich, satisfying base.
Ingredients
For the salmon:
4 salmon fillets
1 tbsp olive oil
Salt and pepper to taste
Juice of 1 lime
For the mango salsa:
1 ripe mango, diced
½ red bell pepper, diced
¼ red onion, finely chopped
1 jalapeño, seeded and minced
2 tbsp fresh cilantro, chopped
Juice of 1 lime
Salt to taste
For the coconut rice:
1 cup jasmine rice
1 cup coconut milk
1 cup water
½ tsp salt
Instructions
Rinse the jasmine rice under cold water until the water runs clear. In a saucepan, combine the rinsed rice, coconut milk, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit covered for another 10 minutes before fluffing with a fork.
Preheat the grill to medium-high heat. Rub the salmon fillets with olive oil and season with salt, pepper, and lime juice. Grill the salmon for about 4-5 minutes per side or until the fish flakes easily with a fork.
While the salmon is grilling, prepare the mango salsa. In a bowl, combine the diced mango, red bell pepper, red onion, jalapeño, cilantro, lime juice, and salt. Mix gently to combine and let sit for a few minutes to allow the flavors to meld.
To serve, plate the coconut rice, top with a grilled salmon fillet, and spoon generous amounts of mango salsa over the top.
Notes
Use ripe but firm mango for the best texture in the salsa. The coconut rice can be made ahead and reheated gently. For added char and flavor, grill the salmon skin-side down first. This dish is naturally gluten-free and packed with protein, healthy fats, and bright flavors.