Grilled Salmon with Fresh Mango Salsa and Creamy Coconut Rice

Ingredients & Substitutions

Salmon: Fresh salmon fillets are the star here. For a budget-friendly option, you can use canned salmon or substitute it with trout. Either way, make sure it’s fresh or sustainably sourced!

Mango: A ripe mango adds sweetness to your salsa. If mangoes aren’t in season, try peaches or pineapple as great alternatives. Both fruits will give a delightful twist!

Coconut Milk: Full-fat coconut milk makes the rice creamy and flavorful. If you’re looking for a lighter option, light coconut milk or even unsweetened almond milk can work, though the flavor will be less rich.

Cilantro: Fresh cilantro is traditional for salsa, but if you’re not a fan, you could replace it with parsley or omit it altogether for a milder flavor.

How Do I Grill Salmon Perfectly?

Grilling salmon can be tricky, but with a few simple steps, you’ll achieve that perfect flaky texture! First, ensure your grill is preheated to medium-high. This helps sear the skin and lock in moisture.

• Pat the salmon dry before seasoning—this gives a great sear.
• Always place salmon skin-side down first. This prevents sticking and helps the fish cook evenly.
• Keep an eye on cooking time; about 4-5 minutes per side is usually perfect, but it can vary by thickness.
• Let the salmon rest for a couple minutes off the grill. This helps the juices redistribute.

Follow these tips, and your salmon will be tender, juicy, and delicious every time! Enjoy your cooking adventure!

Grilled Salmon with Fresh Mango Salsa and Creamy Coconut Rice

Ingredients You’ll Need:

For the Grilled Salmon:

• 4 salmon fillets (about 6 oz each), skin on
• 1 tbsp olive oil
• 1 tsp sea salt
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• Juice of 1 lime

For the Fresh Mango Salsa:

• 1 large ripe mango, peeled and diced
• 1/2 red bell pepper, finely diced
• 1/4 red onion, finely chopped
• 1 jalapeño, seeded and minced (optional, for heat)
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime
• Salt to taste

For the Creamy Coconut Rice:

• 1 cup jasmine rice, rinsed
• 1 cup coconut milk (full fat preferred)
• 1 cup water
• 1/2 tsp salt
• 1 tsp sugar (optional, to enhance coconut flavor)
• 1 tbsp unsalted butter or coconut oil
• 2 tbsp toasted coconut flakes (optional, for garnish)

How Much Time Will You Need?

This delicious dish takes about 10 minutes to prep, and the cooking time is around 25 minutes. So, in total, you’ll need about 35-40 minutes to whip up this wonderful grilled salmon with mango salsa and creamy coconut rice. Perfect for a tasty weeknight dinner or special occasion!

Step-by-Step Instructions:

1. Prepare the Creamy Coconut Rice:

Start by combining rinsed jasmine rice, coconut milk, water, salt, and sugar in a medium saucepan. Place it over medium-high heat and bring it to a boil. Once boiling, reduce the heat to low, cover, and gently simmer for 15-18 minutes, until the rice is tender and the liquid is absorbed. After cooking, remove from heat, add butter or coconut oil for extra richness, and let it rest covered for about 5 minutes. Finally, fluff with a fork and, if you like, sprinkle some toasted coconut flakes on top for a lovely touch!

2. Make the Fresh Mango Salsa:

While the rice is cooking, prepare the fresh mango salsa. In a mixing bowl, combine the diced mango, red bell pepper, red onion, jalapeño (if you like a little heat), and chopped cilantro. Squeeze in the fresh lime juice and add a pinch of salt. Stir gently to mix everything together, then taste and adjust seasoning as needed. Pop the salsa in the fridge until you’re ready to serve. This will allow all the flavors to blend beautifully!

3. Prepare and Grill the Salmon:

When you’re ready to grill, preheat your grill to medium-high heat (around 400°F / 200°C). Pat the salmon fillets dry using paper towels and brush both sides with olive oil. Season them generously with sea salt, black pepper, smoked paprika, and garlic powder, then drizzle with lime juice. Place the salmon skin-side down on the hot grill. Grill for about 4-5 minutes per side, depending on the thickness of your fillets. Look for that beautiful opaque color, and when it flakes easily with a fork, it’s done! Once grilled, let the salmon rest for a couple of minutes.

4. Plate and Serve:

Time to enjoy! Serve each salmon fillet on a nice bed of creamy coconut rice, then spoon a generous amount of fresh mango salsa over the top. For an extra dash of flavor, garnish with some cilantro if desired. This tropical dish is ready to bring sunshine to your table—enjoy every bite!

Frequently Asked Questions

Can I Substitute the Salmon with Another Fish?

Absolutely! If you prefer a different fish, try using trout, mackerel, or even grilled chicken for a similar flavor profile. Just adjust the cooking time based on the thickness of your fillets or pieces.

How Should I Store Leftovers?

Store any leftovers in an airtight container in the fridge for up to 2 days. To reheat, gently warm the salmon in the oven or a skillet to maintain its texture, and the rice can be reheated in the microwave with a splash of coconut milk or water to keep it creamy.

What Can I Use Instead of Coconut Milk?

If you’re looking for a substitute for coconut milk, you can use almond milk or regular milk, though the flavor will differ. For a similar creaminess, try using cashew cream or a dairy-free yogurt.

Can I Make the Salsa in Advance?

Yes, you can prepare the mango salsa a day ahead of time! Just be sure to store it in the fridge in an airtight container. This will allow the flavors to meld beautifully, but it’s best to add the lime juice just before serving to keep the ingredients vibrant!