Grilled Salmon with Mango Salsa & Coconut Rice is a vibrant and tropical dish that combines the rich, flaky texture of salmon with the sweetness of fresh mango salsa and the creamy, fragrant coconut rice. This dish is a perfect balance of savory, sweet, and refreshing flavors, making it ideal for a summer dinner, a special occasion, or whenever you want to enjoy a healthy yet indulgent meal. The bright mango salsa and the creamy coconut rice perfectly complement the grilled salmon, creating a mouthwatering dish everyone will love.
Why You’ll Love This Recipe
This dish is a celebration of fresh, tropical ingredients that come together in perfect harmony. The grilled salmon is seasoned simply, letting the natural flavors of the fish shine through, while the mango salsa adds a burst of sweetness and tang. The coconut rice is rich and aromatic, making it the perfect base for the salmon. Not only is it incredibly flavorful, but it’s also quick and easy to make, requiring only a few ingredients. It’s a healthy yet indulgent meal that will impress guests and satisfy your cravings for something fresh and flavorful.
Ingredients
For the Grilled Salmon:
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4 salmon fillets (skin on)
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1 tablespoon olive oil
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Salt and pepper to taste
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1 teaspoon garlic powder
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1 teaspoon smoked paprika
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Juice of 1 lime
For the Mango Salsa:
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1 ripe mango, peeled and diced
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1/2 red onion, finely chopped
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1 small red bell pepper, diced
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1 jalapeño, seeded and finely chopped (optional)
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Juice of 1 lime
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1 tablespoon fresh cilantro, chopped
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Salt and pepper to taste
For the Coconut Rice:
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1 cup jasmine rice
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1 can (13.5 oz) coconut milk
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1/2 cup water
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1 tablespoon sugar
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1/2 teaspoon salt
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
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Prepare the Coconut Rice:
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In a medium saucepan, combine the jasmine rice, coconut milk, water, sugar, and salt. Stir to combine.
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Bring to a boil over medium-high heat, then reduce the heat to low. Cover the pan and simmer for 18-20 minutes, or until the rice is tender and the liquid is absorbed.
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Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork before serving.
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Prepare the Mango Salsa:
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In a bowl, combine the diced mango, red onion, red bell pepper, jalapeño (if using), lime juice, and chopped cilantro.
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Season with salt and pepper to taste, and toss to combine. Set aside.
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Grill the Salmon:
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Preheat your grill or grill pan over medium-high heat.
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Brush the salmon fillets with olive oil and season with salt, pepper, garlic powder, smoked paprika, and lime juice.
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Grill the salmon for about 4-5 minutes per side or until the salmon is cooked to your desired doneness. The salmon should be slightly charred on the outside and flaky on the inside.
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Assemble the Dish:
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Serve each grilled salmon fillet over a bed of coconut rice.
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Top with a generous spoonful of mango salsa, and garnish with additional cilantro if desired.
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Servings and Timing
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Servings: 4
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Prep time: 15-20 minutes
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Cook time: 20-25 minutes
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Total time: 40-45 minutes
Storage/Reheating
To store leftovers, place the grilled salmon, mango salsa, and coconut rice in separate airtight containers. The salmon will last up to 2 days in the refrigerator, while the rice and salsa can be stored for up to 3 days.
To reheat, warm the rice in the microwave or on the stovetop with a splash of water or coconut milk. Gently reheat the salmon in the oven at 350°F (175°C) for about 10-12 minutes, or until warmed through. The salsa is best enjoyed fresh but can be stored in the fridge for up to 3 days.
FAQs
1. Can I use a different type of fish for this recipe?
Yes, you can substitute the salmon with other fish like mahi-mahi, trout, or even tilapia. Just adjust the cooking time based on the thickness of the fish.
2. Can I make the mango salsa in advance?
Yes, the mango salsa can be made ahead of time, but it’s best to prepare it within a few hours of serving for optimal freshness. Store it in an airtight container in the fridge.
3. Is the coconut rice necessary for this recipe?
While the coconut rice adds a unique flavor and creamy texture, you can substitute it with regular white rice or quinoa if you prefer.
4. Can I cook the salmon in the oven instead of grilling it?
Yes, you can bake the salmon at 375°F (190°C) for about 12-15 minutes, depending on the thickness of the fillets, or until the fish flakes easily with a fork.
5. Can I make the mango salsa spicier?
Absolutely! You can add more jalapeño or even a pinch of cayenne pepper to increase the heat.
6. Can I use frozen mango for the salsa?
Fresh mango is ideal for this salsa, but you can use frozen mango as a substitute. Just thaw and chop it before mixing it into the salsa.
7. What can I use instead of jasmine rice?
You can substitute jasmine rice with basmati rice, coconut brown rice, or even quinoa if you’re looking for a different base.
8. How can I prevent the salmon from sticking to the grill?
Make sure the grill is properly preheated and well-oiled before placing the salmon on it. You can also use a grill basket for easier flipping.
9. Can I add other fruits to the mango salsa?
Yes, you can add fruits like pineapple, avocado, or kiwi to the salsa to give it more variety and texture.
10. How do I know when the salmon is done cooking?
Salmon is done when it reaches an internal temperature of 145°F (63°C) and easily flakes with a fork. The color should be opaque throughout.
Conclusion
Grilled Salmon with Mango Salsa & Coconut Rice is the perfect dish to brighten up your meal rotation. It’s a flavorful, nutritious, and visually stunning recipe that will leave you and your guests craving more. The tropical flavors of the mango salsa and the creamy, aromatic coconut rice pair perfectly with the grilled salmon, making this dish a true winner for any occasion. Try it today for a refreshing, tropical twist on your usual dinner routine!
Print
Grilled Salmon with Mango Salsa & Coconut Rice
- Prep Time: 15-20 minutes
- Cook Time: 20-25 minutes
- Total Time: 40-45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Tropical, American
- Diet: Gluten Free
Description
Grilled Salmon with Mango Salsa & Coconut Rice is a vibrant, tropical dish that combines perfectly grilled salmon, refreshing mango salsa, and aromatic coconut rice. The rich, flaky salmon pairs beautifully with the sweet mango salsa and creamy coconut rice, creating a fresh and healthy meal that’s perfect for summer dinners or special occasions.
Ingredients
For the Grilled Salmon:
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4 salmon fillets (skin on)
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1 tablespoon olive oil
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Salt and pepper to taste
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1 teaspoon garlic powder
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1 teaspoon smoked paprika
-
Juice of 1 lime
For the Mango Salsa:
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1 ripe mango, peeled and diced
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1/2 red onion, finely chopped
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1 small red bell pepper, diced
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1 jalapeño, seeded and finely chopped (optional)
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Juice of 1 lime
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1 tablespoon fresh cilantro, chopped
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Salt and pepper to taste
For the Coconut Rice:
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1 cup jasmine rice
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1 can (13.5 oz) coconut milk
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1/2 cup water
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1 tablespoon sugar
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1/2 teaspoon salt
Instructions
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Prepare the Coconut Rice: In a medium saucepan, combine jasmine rice, coconut milk, water, sugar, and salt. Stir to combine and bring to a boil over medium-high heat. Reduce the heat to low, cover, and simmer for 18-20 minutes or until rice is tender and liquid is absorbed. Let sit, covered, for 5 minutes, then fluff with a fork.
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Prepare the Mango Salsa: In a bowl, combine diced mango, red onion, red bell pepper, jalapeño (if using), lime juice, and chopped cilantro. Season with salt and pepper, and toss to combine. Set aside.
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Grill the Salmon: Preheat your grill or grill pan over medium-high heat. Brush the salmon fillets with olive oil and season with salt, pepper, garlic powder, smoked paprika, and lime juice. Grill for 4-5 minutes per side or until the salmon is cooked through and flakes easily.
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Assemble the Dish: Serve each grilled salmon fillet over a bed of coconut rice. Top with a spoonful of mango salsa and garnish with additional cilantro if desired.
Notes
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You can substitute salmon with mahi-mahi, trout, or tilapia. Adjust cooking time based on the thickness of the fillets.
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Mango salsa can be made in advance but is best served fresh.
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Coconut rice adds a unique flavor, but you can substitute it with regular rice or quinoa.
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For extra heat in the salsa, add more jalapeño or a pinch of cayenne pepper.
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