This grilled salmon is a tasty treat, topped with a zesty mango salsa that brings a splash of sweetness. Served alongside fluffy coconut rice, it’s a perfect mix of flavors!
The bright colors of the salsa make this dish feel like a party on your plate! I love how easy it is to make and the coconut rice really complements the salmon beautifully.
Key Ingredients & Substitutions
Salmon: Fresh salmon is best for grilling. If it’s unavailable, you can use rainbow trout or even chicken fillets. Frozen salmon works too; just thaw it properly before cooking.
Mango: Ripe mango adds sweetness to the salsa. If mangos are out of season, try using diced peaches or pineapple for a similar fruity kick.
Coconut Milk: Full-fat coconut milk makes the rice creamy. If you’re looking for a lower-fat option, light coconut milk or even almond milk can work, though it might change the flavor slightly.
Rice: Jasmine rice is fragrant and fluffy. If you don’t have it, basmati rice is a great substitute. Brown rice can be used for a healthier option, but it will require a longer cooking time.
How Can You Get the Salmon Grilled Just Right?
Grilling salmon perfectly can be tricky, but with a few tips, you’ll nail it every time. Here’s how to ensure your salmon turns out delicious:
- Start by preheating your grill to medium-high. This helps to sear the fish and keeps it from sticking.
- Use oil on the grill grates to prevent sticking. You can use a paper towel dipped in oil and tongs to apply it.
- Place the salmon skin-side down directly on the grill. This helps protect the delicate flesh and keeps it moist.
- Resist the urge to flip the salmon too soon. Aim for about 4-5 minutes per side. Look for the fish to turn opaque and easily flakes with a fork.
And remember, the salmon will continue to cook slightly after you take it off the grill due to residual heat!
Grilled Salmon with Fresh Mango Salsa and Coconut Rice
Ingredients You’ll Need:
For the Grilled Salmon:
- 4 salmon fillets (about 6 ounces each)
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- Juice of 1 lime
For the Fresh Mango Salsa:
- 1 large ripe mango, peeled and diced
- 1/2 red bell pepper, diced
- 1/4 red onion, finely chopped
- 1 small jalapeño, seeded and finely chopped (optional for heat)
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- Salt to taste
For the Coconut Rice:
- 1 cup jasmine rice
- 1 cup coconut milk (full-fat canned for richness)
- 1 cup water
- 1/2 teaspoon salt
- 1 tablespoon sugar (optional, to enhance sweetness)
How Much Time Will You Need?
This delicious dish takes about 30 minutes to prepare and cook. You’ll spend around 10 minutes on the coconut rice and mango salsa, and 10-15 minutes grilling the salmon. The results are worth every minute!
Step-by-Step Instructions:
1. Prepare the Coconut Rice:
Start by rinsing the jasmine rice under cold water until the water runs clear. This removes extra starch and helps keep the rice fluffy. In a medium saucepan, combine the rinsed rice, coconut milk, water, salt, and sugar. Bring this mix to a boil over medium-high heat. Once it reaches a boil, reduce the heat to low, cover, and simmer for about 15-18 minutes until the liquid is absorbed and the rice is tender. When done, remove from heat and let it sit, covered, for another 5 minutes. Then, fluff it with a fork before serving!
2. Make the Mango Salsa:
In a bowl, combine the diced mango, red bell pepper, red onion, jalapeño (if you like a bit of spice), and chopped cilantro. Pour in the lime juice and sprinkle some salt on top. Stir gently to combine everything, and set it aside to let those flavors mix together.
3. Prepare the Salmon:
Next, preheat your grill to medium-high heat. Lightly oil the grill grates to prevent sticking. In a small bowl, whisk together olive oil, lime juice, paprika, garlic powder, cumin, salt, and pepper. Brush this mixture evenly over both sides of the salmon fillets so they’re coated well.
4. Grill the Salmon:
Once the grill is hot, place the salmon fillets skin-side down on the grill. Let them grill for about 4-5 minutes per side, depending on their thickness. You’ll know they’re ready when the salmon turns opaque and flakes easily with a fork.
5. Assemble and Serve:
Now for the fun part! On each plate, scoop out some coconut rice, and place a juicy grilled salmon fillet next to it. Top the salmon with a generous spoonful of the fresh mango salsa. For a finishing touch, you can garnish with some extra cilantro or lime wedges. Serve immediately and enjoy your meal!
Frequently Asked Questions (FAQ)
Can I Use Frozen Salmon for This Recipe?
Absolutely! Just make sure to thaw the salmon completely in the fridge overnight or under cold water before cooking. This helps maintain its texture and flavor during grilling.
What Can I Substitute for Mango in the Salsa?
If mango is out of season or unavailable, you can use diced peaches or pineapple for a similar sweetness and texture. Both options bring a lovely flavor to the salsa!
How Can I Make the Coconut Rice Dairy-Free?
This recipe is already dairy-free since it uses coconut milk, but if you’re looking for an alternative, you can swap the coconut milk with almond or oat milk. Just note that the flavor will be different!
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. For best results, keep the salmon and mango salsa separate, and reheat the salmon gently in the microwave or on the stovetop to prevent it from drying out.
