Grilled Salmon with Mango Salsa and Coconut Rice
User Reviews
5
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Prep Time
30 mins
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Cook Time
26 mins
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Total Time
56 mins
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Servings
4 servings
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Course
Main Course
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Cuisine
American
Grilled Salmon with Mango Salsa and Coconut Rice
Description
Grilled Salmon with Mango Salsa and Coconut Rice combines a lime-marinated salmon fillet grilled over medium-high heat, imparting a fresh, acidic brightness and charred texture. The marinade includes garlic, lime zest, and juice with olive oil, enhancing the fish with citrus and subtle garlic aroma.
The coconut rice is cooked by bringing jasmine rice, coconut water, coconut milk, and salt to a boil, then simmering until creamy and tender. This method infuses the rice with a subtle coconut richness and smooth texture complementing the grilled fish.
The avocado-mango salsa combines diced mango, avocado, red bell pepper, cilantro, red onion, lime juice, olive oil, coconut water, salt, and pepper. It adds a sweet, tangy, and slightly creamy contrast that pairs well with the savory salmon and rich rice.
For creamier coconut rice, using full-fat coconut milk is recommended. Serve the salmon topped with salsa alongside the fluffy coconut rice for a balanced meal offering fresh, tropical flavors with heartier elements from the rice and fish.
Ingredients
Lime Salmon
- 4 (6 oz) salmon skinless fillets
- 3 Tbsp olive oil plus more for grill
- 2 tsp lime zest
- 3 Tbsp lime juice fresh
- 3 cloves garlic crushed
- salt to taste, freshly ground
- black pepper to taste, freshly ground
Coconut Rice
- 1 1/2 cups coconut water brand Zico
- 1 1/4 cups coconut milk canned
- 1 1/2 cups jasmine rice rinsed well and drained well
- 1/2 tsp salt
Avocado-Mango Salsa
- 1 Mango peeled and diced, large
- 3/4 cup red bell pepper 1/2 large, chopped
- 1/4 cup cilantro chopped, fresh
- 1/3 cup red onion rinsed under water and drained, chopped
- 1 avocado peeled and diced, large
- 1 Tbsp lime juice fresh
- 1 Tbsp olive oil
- 1 Tbsp coconut water brand Zico
- salt to taste
- black pepper to taste
Instructions
For the salmon:
- In an 11x7-inch baking dish whisk together olive oil, lime zest, lime juice, garlic and season with salt and pepper to taste (a fair amount of each).
- Place salmon in baking dish, cover and allow to marinate in refrigerator 15 - 30 minutes, then flip salmon to opposite side and allow to marinate 15 - 30 minutes longer. Preheat a grill over medium-high heat during last 10 minutes of marinating.
- Brush grill grates with oil. Place salmon on grill and grill about 3 minutes per side or until just cooked through (turn carefully as the salmon will be fragile).
For the coconut rice:
- While salmon is marinating prepare coconut rice. In a medium saucepan bring coconut water, coconut milk, rice and salt to a full boil.
- Cover and simmer until liquid has been absorbed (there may be just a little bit of excess liquid in center which you can drain off), about 20 minutes. Fluff with a fork, then let rest 5 minutes.
For the mango avocado salsa:
- While the salmon is grilling prepare 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 to taste.
- Serve salmon warm with coconut rice top with avocado mango salsa.
Notes
- Marinate the salmon for at least 30 minutes, flipping halfway, to absorb the lime and garlic flavors before grilling.
- Use full-fat coconut milk for a creamier texture in the coconut rice.
- Ensure rice is rinsed and drained well before cooking to avoid clumping.
- Brush grill grates with oil before placing salmon to prevent sticking and achieve grill marks.
- Handle salmon gently on the grill to keep fillets intact.
User Reviews
Overall Rating
5
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