Grilled Salmon with Mango Salsa and Coconut Rice
Flaky grilled salmon is paired with a bright mango salsa and served over fluffy coconut rice. This dish combines savory, sweet, and tangy flavors with creamy and fresh textures, offering a perfect bite every time.
Time
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Ingredients
For the Grilled Salmon:
4 salmon fillets (6 oz each), skin on or off
1 tbsp olive oil
Juice of 1 lime
1 garlic clove, minced
1 tsp honey or maple syrup
½ tsp smoked paprika (or regular paprika)
Salt and pepper, to taste
For the Mango Salsa:
1 ripe mango, diced
½ red bell pepper, diced
¼ red onion, finely diced
1 small jalapeno, seeded and minced (optional)
Juice of 1 lime
2 tbsp fresh cilantro, chopped
Salt, to taste
For the Coconut Rice:
1 cup jasmine or basmati rice
1 cup canned coconut milk (full-fat)
¾ cup water
½ tsp salt
1 tsp coconut oil or butter (optional)
Instructions
1. Marinate the Salmon
In a bowl, whisk olive oil, lime juice, garlic, honey, paprika, salt, and pepper. Rub over salmon fillets and let marinate for 15–20 minutes.
2. Make the Coconut Rice
Rinse the rice under cold water. In a saucepan, combine rice, coconut milk, water, salt, and coconut oil. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let steam (still covered) for 5 more minutes. Fluff with a fork.
3. Prepare Mango Salsa
While the rice cooks, mix mango, red bell pepper, onion, jalapeno, lime juice, cilantro, and salt in a bowl. Chill until ready to serve.
4. Grill the Salmon
Heat a grill or grill pan to medium-high. Grill salmon for about 4–5 minutes per side, depending on thickness, until cooked through and slightly charred.
5. Assemble the Dish
Scoop coconut rice into bowls or plates. Top with grilled salmon and a generous spoonful of mango salsa. Serve with lime wedges and extra cilantro if desired.
Tips
No grill? Sear the salmon in a hot skillet or bake at 400°F (200°C) for 12–15 minutes.
Add greens: Serve over arugula or a mixed greens bed for a fresh touch.
Spice level: Adjust jalapeño in salsa to your heat preference.
Frequently Asked Questions
Can I use frozen salmon?
Yes! Thaw fully and pat dry before marinating and grilling.
Is there a substitute for coconut milk in the rice?
You can use almond milk with a dash of coconut extract, or just cook it in broth for a savory twist.
Can I make it ahead?
Yes. Cook rice and salsa ahead. Grill salmon just before serving for best texture.
Nutritional Info
Calories: 570
Protein: 36g
Carbohydrates: 38g
Fat: 28g
Fiber: 3g
Sugar: 9g