Grilled Salmon Mango Salsa Coconut Rice Recipe

Embark on a culinary journey to the tropics with this vibrant Grilled Salmon, Mango Salsa, and Coconut Rice recipe! This dish beautifully balances the rich flavors of perfectly grilled salmon with the sweet and tangy burst of fresh mango salsa, all served over a bed of aromatic coconut rice. It’s a healthy, flavorful, and visually stunning meal that’s surprisingly easy to make and perfect for any occasion.

Ingredients

• For the Grilled Salmon:
• – 4 (6 oz) salmon fillets, skin on or off
• – 1 tbsp olive oil
• – 1/2 tsp sea salt
• – 1/4 tsp black pepper
• – Lemon wedges, for serving (optional)
• For the Mango Salsa:
• – 1 large ripe mango, peeled, pitted, and diced
• – 1/4 cup red onion, finely diced
• – 1/4 cup fresh cilantro, chopped
• – 1 small jalapeño, deseeded and minced (optional, for heat)
• – 1 tbsp fresh lime juice
• – Pinch of sea salt
• For the Coconut Rice:
• – 1 cup jasmine rice
• – 1 (13.5 oz) can full-fat coconut milk
• – 1/2 cup water
• – 1/2 tsp sea salt
• – 1 tsp granulated sugar (optional, for balance)

Instructions

1. 1. **Prepare the Coconut Rice:** Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed 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 it sit, covered, for 5 minutes before fluffing gently with a fork. Set aside.
2. 2. **Make the Mango Salsa:** While the rice cooks, combine the diced mango, red onion, chopped cilantro, minced jalapeño (if using), fresh lime juice, and a pinch of salt in a medium bowl. Stir gently to combine all ingredients. Taste and adjust seasoning as needed. Set aside.
3. 3. **Grill the Salmon:** Preheat your grill or grill pan to medium-high heat. Pat the salmon fillets dry with paper towels to ensure a crispy exterior. Brush both sides of each fillet with olive oil and season generously with salt and black pepper.
4. 4. Place the salmon fillets skin-side down (if applicable) on the preheated grill. Cook for 4-6 minutes per side, depending on thickness, until the salmon is cooked through and flakes easily with a fork. For beautiful grill marks, avoid moving the fish once placed until you are ready to flip it.
5. 5. **Assemble and Serve:** To serve, create a bed of fluffy coconut rice on each plate. Carefully place a grilled salmon fillet on top of the rice. Generously spoon the fresh mango salsa over the salmon. Garnish with lemon wedges if desired, and serve immediately.