Mediterranean Creamy Coconut Rice with Grilled Salmon and Mango-Pineapple Salsa
This vibrant dish layers fragrant creamy coconut rice with perfectly grilled salmon and a refreshing mango-pineapple salsa. The combination of tropical sweetness, savory grilled fish, and Mediterranean-inspired flavors creates a wholesome and satisfying meal perfect for summer or any time you crave something bright and nourishing.
⏱️ Time
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Ingredients
For the Creamy Coconut Rice
1 ½ cups jasmine or basmati rice, rinsed
1 ½ cups coconut milk (full fat or light)
1 cup water
1 tbsp olive oil
½ tsp salt
2 tbsp toasted shredded coconut (optional, for garnish)
For the Grilled Salmon
4 salmon fillets (about 6 oz / 170 g each), skin on
2 tbsp olive oil
Juice of ½ lemon
1 tsp dried oregano
½ tsp garlic powder
½ tsp paprika
Salt & black pepper, to taste
For the Mango-Pineapple Salsa
1 cup ripe mango, diced
1 cup ripe pineapple, diced
½ cup red bell pepper, diced
¼ cup red onion, finely chopped
2 tbsp fresh cilantro, chopped
Juice of 1 lime
Salt, to taste
Instructions
1. Make the Coconut Rice
1. In a medium saucepan, add rice, coconut milk, water, olive oil, and salt.
2. Bring to a boil, then reduce to low heat, cover, and simmer for 15 minutes.
3. Remove from heat and let sit covered for 5 minutes. Fluff with a fork.
4. Optional: top with toasted coconut for extra texture.
2. Prepare the Mango-Pineapple Salsa
1. In a medium bowl, combine mango, pineapple, red bell pepper, onion, cilantro, lime juice, and salt.
2. Mix gently and refrigerate until ready to serve.
3. Grill the Salmon
1. Preheat grill (or grill pan) to medium-high.
2. Rub salmon fillets with olive oil, lemon juice, oregano, garlic powder, paprika, salt, and pepper.
3. Place salmon skin-side down and grill for 4–5 minutes per side, until just cooked through (internal temp 145°F / 63°C).
4. Let rest for 3 minutes.
4. Assemble the Bowls
1. Divide coconut rice among 4 bowls.
2. Place grilled salmon fillets on top.
3. Spoon mango-pineapple salsa generously over each portion.
4. Garnish with extra cilantro and lime wedges.
Notes & Tips
Make It Creamier: Stir a splash of extra coconut milk into the rice before serving.
Spice It Up: Add a pinch of chili flakes to the salmon rub or jalapenos to the salsa.
Meal Prep Friendly: Store rice, salmon, and salsa separately; combine just before eating.
Alternative Protein: Works beautifully with grilled shrimp, mahi-mahi, or even chicken.
❓ Frequently asked questions FAQ
Q: Can I bake the salmon instead of grilling?
A: Yes! Bake at 400°F (200°C) for 12–15 minutes, depending on thickness.
Q: Can I make the rice in a rice cooker?
A: Absolutely. Use the same coconut milk-to-water ratio and cook as usual.
Q: How long does the salsa keep?
A: Best eaten fresh, but it will keep in the fridge for up to 24 hours.
Nutrition information
Calories: 540
Protein: 38g
Fat: 22g
Carbs: 49g
Fiber: 5g
Sodium: 440mg