Grilled Salmon Mango Salsa Coconut Rice Recipe
Dive into a symphony of tropical flavors with this Grilled Salmon, Mango Salsa, and Coconut Rice recipe! This dish brings together perfectly flaky, smoky salmon, a vibrant and zesty mango salsa, and creamy, aromatic coconut rice for an unforgettable meal. It’s a delightful blend of sweet, savory, and tangy, perfect for a special dinner or a refreshing weeknight treat.
Ingredients
- **For the Coconut Rice:**
- 1 ½ cups jasmine rice, rinsed
- 1 can (13.5 oz) full-fat coconut milk
- ½ cup water
- ½ teaspoon salt
- 1 tablespoon granulated sugar (optional, for a sweeter rice)
- **For the Mango Salsa:**
- 1 large ripe mango, peeled and diced
- ½ red onion, finely diced
- ¼ cup chopped fresh cilantro
- 1 jalapeño, seeded and minced (optional, for heat)
- 1 lime, juiced
- Pinch of salt
- **For the Grilled Salmon:**
- 4 (6 oz) salmon fillets, skin on or off
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon paprika
Instructions
- 1. **Prepare the Coconut Rice:** In a medium saucepan, combine the rinsed jasmine rice, coconut milk, water, salt, and sugar (if using). Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 15-20 minutes, or until all liquid is absorbed and rice is tender. Remove from heat and let sit, covered, for 5 minutes before fluffing with a fork.
- 2. **Make the Mango Salsa:** While the rice cooks, in a medium bowl, gently combine the diced mango, red onion, fresh cilantro, minced jalapeño (if using), lime juice, and a pinch of salt. Mix well and set aside.
- 3. **Prepare the Salmon:** Pat salmon fillets dry with paper towels. In a small bowl, mix olive oil, salt, pepper, garlic powder, and paprika. Rub the seasoning mixture evenly over both sides of the salmon fillets.
- 4. **Grill the Salmon:** Preheat your grill or grill pan to medium-high heat (about 400°F/200°C). Lightly oil the grill grates to prevent sticking. Place salmon fillets skin-side down (if applicable) on the hot grill. Cook for 4-6 minutes per side, depending on thickness, until the salmon is cooked through and flakes easily with a fork. For skinless salmon, grill for 3-5 minutes per side.
- 5. **Serve:** Divide the coconut rice among plates. Top each rice portion with a grilled salmon fillet and a generous spoonful of the fresh mango salsa. Garnish with extra cilantro if desired.
