Here’s a flavorful and refreshing recipe for Grilled Salmon with Mango Salsa and Coconut Rice! The combination of juicy grilled salmon, sweet mango salsa, and fragrant coconut rice makes for a perfect meal.
Ingredients:
For the Grilled Salmon:
- 4 salmon fillets (skin-on or skinless)
- 2 tbsp olive oil
- 1 tbsp fresh lemon juice
- 1 tsp garlic powder
- 1 tsp paprika
- Salt and pepper, to taste
- Lemon wedges, for serving (optional)
For the Mango Salsa:
- 1 ripe mango, peeled, pitted, and diced
- 1/4 cup red onion, finely diced
- 1/4 cup red bell pepper, finely diced
- 1 jalapeño, seeded and finely chopped (optional, for heat)
- 1/4 cup fresh cilantro, chopped
- 1 tbsp fresh lime juice
- Salt and pepper, to taste
For the Coconut Rice:
- 1 cup jasmine rice
- 1 can (14 oz) coconut milk
- 1 cup water
- 1 tbsp sugar
- 1/2 tsp salt
Instructions:
1. Prepare the Mango Salsa:
- In a medium bowl, combine the diced mango, red onion, red bell pepper, and jalapeño (if using).
- Stir in the fresh cilantro and lime juice. Season with salt and pepper to taste. Set aside to allow the flavors to marinate while you prepare the salmon and rice.
2. Cook the Coconut Rice:
- Rinse the jasmine rice under cold water until the water runs clear.
- In a medium saucepan, combine the rinsed rice, coconut milk, water, sugar, and salt. Bring to a boil.
- Once it starts boiling, reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the rice is tender and the liquid is absorbed.
- Remove from heat and let it sit, covered, for an additional 5 minutes. Fluff the rice with a fork before serving.
3. Prepare and Grill the Salmon:
- Preheat your grill to medium-high heat (around 400°F/200°C).
- In a small bowl, whisk together the olive oil, lemon juice, garlic powder, paprika, salt, and pepper.
- Brush both sides of the salmon fillets with the seasoning mixture.
- Place the salmon fillets on the grill, skin-side down if applicable. Grill for about 4-5 minutes per side or until the salmon is cooked through and has an internal temperature of 145°F (63°C). The fish should easily flake with a fork.
4. Serve:
- Plate the coconut rice and top with a grilled salmon fillet.
- Spoon a generous amount of mango salsa on top of the salmon.
- Serve with extra lemon wedges for squeezing over the fish, if desired.
Tips:
- Grill Variation: If you don’t have a grill, you can cook the salmon in a grill pan or bake it in the oven at 400°F (200°C) for about 12-15 minutes.
- Make It Spicy: Add more jalapeño or even a pinch of red pepper flakes to the salsa for extra heat.
- Rice Option: For an extra burst of flavor, you can stir some shredded coconut into the rice once it’s cooked, or garnish with chopped cilantro.
This Grilled Salmon with Mango Salsa and Coconut Rice is a tropical, light, and vibrant dish that’s perfect for a healthy and satisfying meal! Enjoy!