Description
Grilled Salmon with Mango Salsa & Coconut Rice is a vibrant and tropical dish that combines tender, smoky salmon with a sweet and zesty fruit salsa, served over fragrant coconut-infused rice. This colorful meal is not only visually appealing but also packed with nutrients and flavor, perfect for summer evenings or light, healthy dinners.
Ingredients
For the salmon:
4 salmon fillets (about 6 oz each)
1 tablespoon olive oil
Salt and black pepper to taste
1 teaspoon chili powder
1 teaspoon paprika
½ teaspoon garlic powder
Juice of ½ 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 tablespoons chopped fresh cilantro
Juice of 1 lime
Salt to taste
For the coconut rice:
1 cup jasmine rice
1 cup coconut milk
1 cup water
½ teaspoon salt
Instructions
Rinse the rice until water runs clear. In a medium saucepan, combine the rice, coconut milk, water, and salt. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork before serving.
While the rice cooks, preheat a grill or grill pan over medium-high heat. Rub the salmon fillets with olive oil and season with salt, pepper, chili powder, paprika, garlic powder, and lime juice.
Grill the salmon for 4-5 minutes per side or until it is cooked through and flakes easily with a fork. Set aside to rest.
In a bowl, combine the diced mango, red bell pepper, red onion, jalapeño, cilantro, and lime juice. Mix gently and season with salt to taste.
Serve each grilled salmon fillet over a bed of coconut rice, topped generously with mango salsa.
Notes
This dish is easily adaptable—try adding avocado to the salsa or swapping mango for pineapple. If you don’t have a grill, the salmon can be cooked in a skillet or baked in the oven. The rice can be made ahead and reheated, and the salsa is best prepared fresh to keep its vibrant flavor and texture.