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Grilled Salmon With Mango Salsa And Coconut Rice

Grilled Salmon With Mango Salsa And Coconut Rice

This vibrant dish combines the rich flavors of grilled salmon with a refreshing mango salsa and creamy coconut rice, creating a tropical experience perfect for summer gatherings.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Course Main
Cuisine Asian
Servings 4 servings
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Equipment

  • Grill
  • Medium saucepan
  • Medium baking dish

Ingredients
  

For the Salmon Marinade:

  • 3 cloves garlic smashed
  • 3 tablespoons olive oil plus extra for the grill
  • 2 teaspoons lime zest
  • 3 tablespoons fresh lime juice
  • Salt and freshly cracked black pepper to taste
  • 4 fillets salmon skinless, about 6 ounces each

For the Coconut Rice:

  • 1 1/4 cups canned coconut milk
  • 1 1/2 cups Zico coconut water
  • 1 1/2 cups jasmine rice thoroughly rinsed and drained
  • 1/2 teaspoon salt

For the Mango Avocado Salsa:

  • 1 large mango peeled and cubed
  • 3/4 cup chopped red bell pepper (about half a large one)
  • 1/3 cup chopped red onion rinsed and drained
  • 1 large avocado peeled and diced
  • 1/4 cup fresh cilantro chopped
  • 1 tablespoon fresh lime juice
  • 1 tablespoon olive oil
  • 1 tablespoon Zico coconut water
  • Salt and pepper to taste

Instructions
 

  • Begin by gathering all necessary ingredients.

For the Salmon:

  • In a medium-sized baking dish, combine olive oil, lime zest, lime juice, crushed garlic, salt, and pepper. Add the salmon fillets to the marinade, cover, and refrigerate. After 15-30 minutes, flip the fillets and allow them to marinate for another 15-30 minutes. Preheat the grill to medium-high heat about 10 minutes before grilling.
  • Apply a light coating of oil to the grill grates. Place the salmon on the grill, cooking for approximately 3 minutes on each side, ensuring it flakes easily while remaining moist. Be gentle when handling the fillets as they are delicate.

For the Coconut Rice:

  • While the salmon marinates, prepare the coconut rice. In a medium saucepan, mix coconut milk, coconut water, jasmine rice, and salt. Bring the mixture to a boil, then cover and lower the heat to a simmer, allowing it to cook until the liquid is absorbed—typically around 20 minutes. If there’s residual liquid, drain it. Once done, fluff the rice with a fork and let it rest off the heat for an additional 5 minutes.

For the Mango Avocado Salsa:

  • While the salmon is grilling, create the mango avocado salsa. In a bowl, combine diced mango, red bell pepper, cilantro, red onion, avocado, lime juice, olive oil, coconut water, salt, and pepper. Mix well and adjust the seasoning as needed.
  • To serve, dish out a generous portion of the coconut rice, place a grilled salmon fillet on top, and add a spoonful of the mango avocado salsa. Enjoy this tropical-inspired meal!