Grilled Salmon Mango Salsa Coconut Rice
Escape to a tropical paradise with every bite of this vibrant Grilled Salmon, Mango Salsa, and Coconut Rice. This dish perfectly balances flaky, smoky salmon with the sweet and tangy burst of fresh mango salsa, all grounded by creamy, aromatic coconut rice. It’s a healthy, flavorful meal that brings sunshine to your plate!
Ingredients
- For the Coconut Rice:
- 1 ½ cups jasmine or basmati rice
- 1 can (13.5 oz) full-fat coconut milk
- ¾ cup water
- ½ teaspoon salt
- 1 tablespoon granulated sugar (optional)
- For the Mango Salsa:
- 2 ripe mangoes, peeled and diced
- ¼ cup red onion, finely diced
- ¼ cup fresh cilantro, chopped
- 1 small jalapeño, deseeded and finely minced (or to taste)
- Juice of 1 lime
- Pinch of salt
- For the Grilled Salmon:
- 4 (6 oz) salmon fillets, skin on or off
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Lime wedges, for serving (optional)
Instructions
- Prepare the Coconut Rice: Rinse the rice thoroughly under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice, coconut milk, water, salt, and sugar (if using). Bring to a boil over medium-high heat, then immediately reduce heat to low, cover, and simmer for 15-18 minutes, or until the liquid is absorbed and the rice is tender. Remove from heat and let sit, covered, for another 5 minutes before fluffing with a fork.
- Make the Mango Salsa: While the rice is cooking, prepare the salsa. In a medium bowl, combine the diced mangoes, red onion, chopped cilantro, minced jalapeño, and lime juice. Stir gently to combine. Taste and adjust salt as needed. Set aside.
- Grill the Salmon: Preheat your grill or grill pan to medium-high heat. Pat the salmon fillets dry with paper towels. Brush both sides with olive oil and season generously with salt and pepper.
- Place the salmon, skin-side down (if applicable), on the hot grill. Cook for 4-6 minutes per side, depending on thickness, until the salmon is cooked through and flakes easily with a fork. For skinless salmon, grill 3-5 minutes per side.
- Assemble and Serve: Divide the coconut rice among plates. Top each rice portion with a grilled salmon fillet. Spoon a generous amount of fresh mango salsa over the salmon. Garnish with extra cilantro and a lime wedge if desired. Serve immediately and enjoy!
