Grilled Salmon with Mango Salsa & Coconut Rice

Why You’ll Love This Recipe

This recipe is a delightful combination of savory, sweet, and zesty flavors. The grilled salmon brings rich and smoky flavors, enhanced by the tangy lime and spices. The mango salsa adds a burst of freshness and a sweet contrast to the salmon, while the coconut rice offers a creamy and aromatic base for the dish. It’s simple to make, yet impressive enough to serve at a dinner party or enjoy with your family. Plus, it’s a well-balanced meal packed with protein, healthy fats, and fresh veggies, making it both satisfying and nutritious!

Ingredients

For the Grilled Salmon:

• 4 salmon fillets (about 6 oz each)
• 2 tablespoons olive oil
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Juice of 1 lime

For the Mango Salsa:

• 1 ripe mango, diced
• 1/2 cup cherry tomatoes, diced
• 1/4 cup red onion, finely chopped
• 1/2 jalapeño, finely chopped (optional)
• 2 tablespoons fresh cilantro, chopped
• Juice of 1 lime
• Salt and pepper to taste

For the Coconut Rice:

• 1 cup jasmine rice
• 1 cup coconut milk
• 1 cup water
• 1/2 teaspoon salt

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Coconut Rice:
   In a saucepan, combine jasmine rice, coconut milk, water, and salt. Bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes or until the rice is tender. Remove from heat and let sit covered for 5 minutes. Fluff with a fork before serving.

2. Make the Mango Salsa:
   In a bowl, combine diced mango, cherry tomatoes, red onion, jalapeño (if using), cilantro, lime juice, salt, and pepper. Mix well and set aside.

3. Season the Salmon:
   Rub the salmon fillets with olive oil, paprika, garlic powder, salt, black pepper, and lime juice.

4. Grill the Salmon:
   Preheat a grill or grill pan to medium-high heat. Cook the salmon for 4-5 minutes per side, or until it is cooked through and has grill marks.

5. Assemble the Dish:
   Serve the grilled salmon over coconut rice and top with the fresh mango salsa.

Servings and Timing

• Servings: 4
• Prep time: 15 minutes
• Cooking time: 20 minutes
• Total time: 35 minutes
• Calories per serving: 450 kcal

Variations

• Spicy Mango Salsa: Add extra jalapeños or a dash of chili powder for more heat in the salsa.
• Grilled Vegetables: Serve with grilled vegetables like zucchini, bell peppers, or asparagus for extra crunch and nutrition.
• Quinoa or Cauliflower Rice: Swap the coconut rice for quinoa or cauliflower rice if you’re looking for a low-carb or gluten-free alternative.
• Baked Salmon: If you prefer, you can bake the salmon in the oven at 375°F for 12-15 minutes instead of grilling.

Storage/Reheating

• Storage: Store the leftovers in an airtight container in the refrigerator for up to 2-3 days. Keep the mango salsa separate to maintain its freshness.
• Reheating: Reheat the salmon in the microwave for about 1-2 minutes or in the oven at 350°F for 10 minutes, until heated through. Reheat the coconut rice in the microwave, adding a splash of water or coconut milk if needed to restore moisture.

FAQs

1. Can I use frozen salmon fillets for this recipe?

Yes, you can use frozen salmon fillets. Just make sure to thaw them thoroughly before cooking to ensure even grilling.

2. What can I use instead of coconut milk?

If you don’t have coconut milk, you can substitute it with regular milk or a dairy-free option like almond milk. However, it will change the flavor profile slightly.

3. How can I make the mango salsa spicier?

To make the salsa spicier, increase the amount of jalapeño or add a pinch of cayenne pepper to taste.

4. Can I make the mango salsa ahead of time?

Yes, you can make the mango salsa a few hours in advance. Just store it in an airtight container in the fridge until ready to serve.

5. What other herbs can I use in the salsa?

You can experiment with other herbs like mint or basil if you prefer, but cilantro is traditional for this dish.

6. Can I grill the salmon on a stovetop grill pan?

Absolutely! A stovetop grill pan works perfectly if you don’t have access to an outdoor grill.

7. How do I know when the salmon is cooked through?

The salmon should be opaque and flake easily with a fork. You can also use a meat thermometer; the internal temperature should reach 145°F.

8. Can I use another type of fish for this recipe?

Yes, you can use other firm fish like trout or swordfish. Just adjust the grilling time depending on the thickness of the fillets.

9. Is this recipe gluten-free?

Yes, this recipe is naturally gluten-free, as it does not contain any gluten-containing ingredients.

10. Can I serve this dish with a side salad?

Yes, a light side salad with mixed greens or arugula would pair wonderfully with this tropical-inspired dish.

Conclusion

Grilled Salmon with Mango Salsa and Coconut Rice is a show-stopping dish that’s easy to make and packed with vibrant flavors. The combination of smoky salmon, refreshing mango salsa, and creamy coconut rice creates a balanced and satisfying meal that’s perfect for summer nights or any time you want to enjoy a taste of the tropics. Whether you’re cooking for yourself or entertaining guests, this recipe is sure to impress!