🐟 Grilled Salmon with Mango Salsa & Coconut Rice
🍽 Description:
Fresh, zesty, tropical, and healthy—this dish combines perfectly grilled salmon with a sweet-and-spicy mango salsa, served over fluffy coconut-infused rice. It’s the ultimate summer dinner that feels gourmet but is super simple to pull together!
📝 Ingredients:
For the Salmon:
- 4 (6 oz) skinless salmon fillets
- 3 Tbsp olive oil (plus more for grilling)
- 2 tsp lime zest
- 2 Tbsp lime juice
- 1 tsp garlic powder
- Salt & pepper to taste
For the Mango Salsa:
- 1 ripe mango, diced
- 1/2 red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1 small avocado, diced
- 1 small jalapeño, minced (optional, for heat)
- 2 Tbsp fresh cilantro, chopped
- Juice of 1 lime
- Salt to taste
For the Coconut Rice:
- 1 cup jasmine rice
- 1 cup coconut milk (full-fat for best flavor)
- 1 cup water
- 1/2 tsp salt
🍳 Instructions:
1. Cook the Coconut Rice:
- In a pot, combine rice, coconut milk, water, and salt.
- Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes or until rice is cooked.
- Fluff with a fork and let rest while you prepare the rest.
2. Prepare the Mango Salsa:
- In a medium bowl, combine mango, bell pepper, onion, avocado, jalapeño (if using), cilantro, and lime juice.
- Season with salt. Toss gently and refrigerate until ready to serve.
3. Marinate & Grill the Salmon:
- In a small bowl, whisk together olive oil, lime zest, lime juice, garlic powder, salt, and pepper.
- Rub mixture onto both sides of the salmon fillets. Let marinate for at least 15 minutes.
- Preheat grill or grill pan over medium-high heat. Oil the grates lightly.
- Grill salmon for 3–4 minutes per side, depending on thickness, until flaky and golden.
4. Assemble & Serve:
- Spoon coconut rice into bowls, top with grilled salmon, and add a generous scoop of mango salsa.
- Serve with lime wedges.
👩🍳 Tips & Notes:
- No grill? Pan-sear or bake the salmon (400°F for 12-14 minutes).
- Make ahead: Salsa can be made a few hours in advance.
- Vegan version: Swap salmon for grilled tofu or tempeh.
- Rice flavor boost: Add a bit of grated ginger or lime zest to the rice while cooking.
🍴 Servings:
Serves 4
🔢 Nutritional Info (Per Serving, Approximate):
- Calories: 510 kcal
- Protein: 35g
- Carbs: 28g
- Fat: 30g
- Fiber: 5g
- Sugar: 9g
- Sodium: 320mg
(Values may vary depending on specific brands and sizes.)
🌟 Benefits:
- High in Omega-3s from the salmon
- Rich in fiber and antioxidants from mango, bell pepper, and avocado
- Gluten-free
- Tropical and refreshing yet nutrient-dense
❓Q & A
Q: Can I use frozen salmon?
A: Absolutely! Just thaw it overnight in the fridge and pat dry before marinating.
Q: What other fruits work in the salsa?
A: Pineapple, papaya, or even strawberries make great substitutes or additions.
Q: Can I use brown rice instead?
A: Yes! Just adjust the cooking time and liquid ratio as needed.
Q: Is this kid-friendly?
A: Yes! Just omit or reduce the jalapeño if serving to kids.
Would you like a meal prep version, printable PDF, or a vegan twist of this dish?