Description
Grilled Salmon with Mango Salsa & Coconut Rice is a tropical-inspired dish featuring smoky, juicy salmon, sweet and spicy mango salsa, and creamy coconut rice — perfect for a quick yet flavorful dinner.
Ingredients
Units
Scale
- 4 salmon fillets
- 2 tbsp olive oil
- 2 tbsp lime juice
- 1 tsp garlic powder
- 1 tsp paprika
- Salt and pepper to taste
- 2 ripe mangoes, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1 jalapeño, finely diced (seeds removed for less heat)
- 2 tbsp lime juice (for salsa)
- Salt to taste (for salsa)
- 1 cup jasmine rice
- 1 cup coconut milk
- 1 cup water
- Pinch of salt (for rice)
Instructions
- Combine jasmine rice, coconut milk, water, and salt in a pot. Bring to a boil, then simmer covered until liquid is absorbed and rice is fluffy. Let sit for 5 minutes, then fluff with a fork.
- Mix diced mango, red onion, jalapeño, cilantro, lime juice, and salt in a bowl. Stir and let sit to meld flavors.
- Brush salmon fillets with olive oil and season with lime juice, garlic powder, paprika, salt, and pepper.
- Grill salmon over medium-high heat, skin-side down first, for 4-5 minutes per side until it flakes easily with a fork.
- Serve grilled salmon over coconut rice, topped with mango salsa.
Notes
- Brush grill grates with oil to prevent sticking.
- Use ripe mangoes for the best flavor.
- Adjust jalapeño amount to control spice level.
- Do not overcook salmon; it should be juicy and just cooked through.
Nutrition
- Serving Size: 1 salmon fillet with rice and salsa
- Calories: 480
- Sugar: 10g
- Sodium: 320mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 70mg