Description
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
Scale
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
- 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.
- 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.
- 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.
- 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.