Grilled Salmon with Mango Salsa & Coconut Rice

Introduction If you’re looking for a fresh, vibrant, and healthy meal, this grilled salmon with mango salsa and coconut rice is a perfect choice. The combination of smoky, perfectly cooked salmon with sweet and tangy mango salsa, paired with rich and creamy coconut rice, creates a delightful balance of flavors. This dish is easy to prepare and packed with nutrients, making it a great option for a weeknight dinner or a special occasion.

Ingredients

For the Grilled Salmon:

• 4 salmon fillets
• 2 tbsp olive oil
• 1 tbsp lime juice
• 1 tsp garlic powder
• 1 tsp paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp cumin

For the Mango Salsa:

• 1 ripe mango, diced
• 1/2 red bell pepper, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup cilantro, chopped
• 1 jalapeño, seeded and finely chopped
• Juice of 1 lime
• Salt to taste

For the Coconut Rice:

• 1 cup jasmine rice
• 1 cup coconut milk
• 1 cup water
• 1/2 tsp salt
• 1 tbsp shredded coconut (optional)

Instructions

1. Prepare the Coconut Rice:
   • Rinse the jasmine rice under cold water until the water runs clear.
   • In a medium saucepan, combine the rice, coconut milk, water, and salt. Bring to a boil.
   • Reduce heat, cover, and simmer for 15 minutes until the rice is tender and liquid is absorbed.
   • Fluff with a fork and set aside.
2. Make the Mango Salsa:
   • In a medium bowl, combine the diced mango, red bell pepper, red onion, cilantro, and jalapeño.
   • Squeeze fresh lime juice over the mixture and season with salt.
   • Toss gently and refrigerate until ready to serve.
3. Grill the Salmon:
   • Preheat the grill to medium-high heat.
   • In a small bowl, mix olive oil, lime juice, garlic powder, paprika, salt, pepper, and cumin.
   • Brush the salmon fillets with the mixture.
   • Place the salmon on the grill and cook for 4-5 minutes per side, or until the fish flakes easily with a fork.
4. Assemble the Dish:
   • Serve the grilled salmon over a bed of coconut rice.
   • Top with fresh mango salsa.
   • Garnish with additional cilantro or lime wedges if desired.

FAQs

Can I use frozen salmon? Yes! Just ensure it is fully thawed and patted dry before grilling for the best texture and flavor.

Can I make this dish without a grill? Absolutely. You can pan-sear the salmon over medium-high heat for the same delicious results.

What can I substitute for mango? Pineapple or peach make great alternatives if mango is unavailable.

Notes and More

• To enhance the coconut flavor in the rice, toast the shredded coconut before adding it as a garnish.
• If you prefer a spicier salsa, leave the seeds in the jalapeño or add a pinch of cayenne pepper.
• This dish pairs well with a light, citrusy white wine such as Sauvignon Blanc.

Enjoy this delicious and healthy Grilled Salmon with Mango Salsa & Coconut Rice, a dish that brings a taste of the tropics to your table!

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