Grilled Salmon with Mango Salsa and Coconut Rice

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Are you looking for a tasty and fresh dinner idea? This Grilled Salmon with Mango Salsa and Coconut Rice is a perfect choice! It’s vibrant, healthy, and easy to make. Your family will love the mix of flavors and colors!

Why Make This Recipe

This recipe is a fantastic way to enjoy salmon, combining it with sweet mango salsa and creamy coconut rice. It’s not only delicious but also packed with nutrients. Plus, it’s quick to prepare and perfect for a family meal or a special occasion!

How to Make Grilled Salmon with Mango Salsa and Coconut Rice

Ingredients:

• 4 (6 oz) skinless salmon fillets
• 3 Tbsp olive oil (plus more for the grill)
• 2 tsp lime zest
• 3 Tbsp fresh lime juice
• 3 cloves garlic (crushed)
• Salt and freshly ground black pepper (to taste)
• 1 1/2 cups Zico Coconut Water
• 1 1/4 cups canned coconut milk
• 1 1/2 cups jasmine rice (rinsed well and drained well)
• 1/2 tsp salt
• 1 large mango (peeled and diced)
• 3/4 cup chopped red bell pepper (1/2 large)
• 1/4 cup chopped fresh cilantro
• 1/3 cup chopped red onion (rinsed under water and drained)
• 1 large avocado (peeled and diced)
• 1 Tbsp fresh lime juice
• 1 Tbsp olive oil
• 1 Tbsp Zico Coconut Water
• Salt and pepper (to taste)

Grilled Salmon with Mango Salsa and Coconut Rice

• Author: Alora chef
• Prep Time: 30 minutes
• Cook Time: 25 minutes
• Total Time: 1 hour 30 minutes (including marination)
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Grilled
• Cuisine: Fusion (Pacific/Caribbean)
• Diet: Gluten Free

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Description

A vibrant and healthy grilled salmon dish paired with sweet mango avocado salsa and creamy coconut rice. This flavorful combination offers a perfect balance of protein, healthy fats, and tropical flavor that’s both nutritious and delicious.

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Ingredients

Scale 1x2x3x

• 4 (6 oz) skinless salmon fillets
• 3 Tbsp olive oil (plus more for the grill)
• 2 tsp lime zest
• 3 Tbsp fresh lime juice
• 3 cloves garlic (crushed)
• Salt and freshly ground black pepper (to taste)
• 1 1/2 cups coconut water
• 1 1/4 cups canned coconut milk
• 1 1/2 cups jasmine rice (rinsed well and drained)
• 1/2 tsp salt
• 1 large mango (peeled and diced)
• 3/4 cup chopped red bell pepper (1/2 large)
• 1/4 cup chopped fresh cilantro
• 1/3 cup chopped red onion (rinsed under water and drained)
• 1 large avocado (peeled and diced)
• 1 Tbsp fresh lime juice
• 1 Tbsp olive oil
• 1 Tbsp coconut water
• Salt and pepper (to taste)

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Instructions

1. In an 11×7-inch baking dish, whisk together olive oil, lime zest, lime juice, garlic, salt, and pepper.
2. Place the salmon in the baking dish, cover, and marinate in the fridge for 15 to 30 minutes.
3. Flip the salmon and marinate for another 15 to 30 minutes. Preheat the grill over medium-high heat during the last 10 minutes.
4. While the salmon marinates, prepare the coconut rice. In a medium saucepan, bring coconut water, coconut milk, rice, and salt to a boil.
5. Cover and simmer the rice until the liquid has been absorbed, about 20 minutes. Fluff with a fork and let rest for 5 minutes.
6. Brush the grill grates with oil. Place the salmon on the grill and cook for about 3 minutes per side until just cooked through. Be careful when flipping.
7. While the salmon is grilling, prepare the salsa. In a medium bowl, toss together mango, bell pepper, cilantro, red onion, avocado, lime juice, olive oil, and coconut water. Season with salt and pepper.
8. Serve the salmon warm with coconut rice and top it with mango avocado salsa.

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Notes

• For best results, choose fresh, wild-caught salmon when available.
• The salmon can also be baked in an oven at 400°F (200°C) for 12-15 minutes if you don’t have access to a grill.
• Make sure your mango is ripe but still firm for the best texture in the salsa.
• The salsa can be made up to 2 hours ahead, but add the avocado just before serving to prevent browning.
• Leftover coconut rice can be stored for up to 3 days in the refrigerator.

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Nutrition

• Serving Size: 1 salmon fillet with 1/4 of rice and salsa
• Calories: 650
• Sugar: 12g
• Sodium: 380mg
• Fat: 34g
• Saturated Fat: 12g
• Unsaturated Fat: 20g
• Trans Fat: 0g
• Carbohydrates: 52g
• Fiber: 5g
• Protein: 36g
• Cholesterol: 94mg

Keywords: grilled salmon, mango salsa, coconut rice, healthy dinner, seafood, tropical, gluten-free, dairy-free

Directions:

For the salmon:

1. In an 11×7-inch baking dish, whisk together olive oil, lime zest, lime juice, garlic, salt, and pepper.
2. Place the salmon in the baking dish, cover, and marinate in the fridge for 15 to 30 minutes. Flip the salmon and marinate for another 15 to 30 minutes. Preheat the grill over medium-high heat during the last 10 minutes.
3. Brush the grill grates with oil. Place the salmon on the grill and cook for about 3 minutes per side until just cooked through. Be careful when flipping.

For the coconut rice:

1. While the salmon marinates, prepare the coconut rice. In a medium saucepan, bring coconut water, coconut milk, rice, and salt to a boil.
2. Cover and simmer until the liquid has been absorbed, about 20 minutes. Fluff with a fork and let rest for 5 minutes.

For the mango avocado salsa:

1. While the salmon is grilling, prepare the salsa. In a medium bowl, toss together mango, bell pepper, cilantro, red onion, avocado, lime juice, olive oil, and coconut water. Season with salt and pepper.
2. Serve the salmon warm with coconut rice and top it with mango avocado salsa.

How to Serve Grilled Salmon

Serve the grilled salmon on a plate with a generous scoop of coconut rice and a nice portion of mango salsa on top. It’s a colorful and appetizing dish that looks as good as it tastes!

How to Store

You can store any leftover salmon and rice in airtight containers in the fridge. It will keep well for up to 2 days. The mango salsa is best eaten fresh, but can also be stored for a day.

Tips to Make Grilled Salmon with Mango Salsa and Coconut Rice

• Make sure to marinate the salmon for the best flavor.
• Rinse the jasmine rice well to remove excess starch, ensuring it cooks up fluffy.
• Taste the salsa and adjust the lime juice or salt to your liking.

Variation

You can switch out the mango for other fruits like pineapple or kiwi, based on what you have at home. Feel free to add jalapeño for an extra kick!

FAQs

1. Can I use frozen salmon?
   Yes! Just make sure to thaw it completely before marinating.

2. What if I don’t have coconut water?
   You can replace it with more coconut milk or regular water.

3. Is this recipe gluten-free?
   Yes! All the ingredients used are naturally gluten-free. Enjoy this dish worry-free!