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Grilled Salmon with Mango Salsa and Coconut Rice is the perfect dinner for a warm evening when you want something that feels special but is easy to pull off. Fresh lime-marinated salmon comes off the grill with smoky edges and juicy flesh, then is crowned with a sweet and creamy mango avocado salsa. A bed of coconut rice ties everything together, making each bite a mix of textures and flavors that always transports me somewhere tropical.
Every time I make this, even the picky eaters go back for seconds. One summer, we made this on repeat for every backyard grill night and it quickly became our signature dish for friends.
Ingredients
- Salmon fillets: This is the star of the meal so look for fresh firm pieces with a bright pink color for the best flavor
- Olive oil: Lends richness and helps the salmon stay tender on the grill Always check for a fresh grassy scent
- Lime zest and juice: Bring brightness that keeps things fresh and zingy Choose limes that feel heavy for their size
- Garlic: Crushed fresh garlic adds bold depth Avoid cloves with green sprouts inside for the cleanest taste
- Salt and black pepper: Essential for bringing everything together Opt for sea salt and cracked pepper if possible
- Jasmine rice: Its soft floral aroma gives the coconut rice a dreamy feel Be sure to rinse it well to keep the grains fluffy
- Coconut water and coconut milk: Double coconut flavor makes the rice creamy and fragrant Full fat coconut milk gives extra richness
- Mango: Juicy ripe mango adds the salsa’s signature sweetness Choose ones that yield slightly to a gentle squeeze
- Red bell pepper and red onion: Both bring crunch and color to the salsa Red onion gets less sharp when rinsed and drained
- Cilantro: Fresh leaves add a burst of green and bright herbal flavor Pick bright green bunches with no yellowing
- Avocado: The rich creamy bite takes salsa to another level Choose avocados that just give when pressed
Instructions
- Marinate the Salmon:
- Lay salmon in a glass or ceramic baking dish and whisk together olive oil lime zest lime juice and garlic with a generous pinch of salt and pepper Make sure both sides of the salmon are coated Cover and refrigerate allowing the flavors to soak in for up to thirty minutes for deep flavor
- Grill the Salmon:
- Preheat your grill to medium high heat during the last ten minutes of marinating Brush the grates well with oil to prevent sticking Gently place the salmon on the grill and cook about three minutes on each side turning carefully as the fillets are tender and can break easily Cook just until the fish flakes with a fork for perfect juiciness
- Prepare the Coconut Rice:
- While the salmon is marinating combine coconut water coconut milk jasmine rice and salt in a medium saucepan Bring it all to a brisk boil then reduce the heat Cover and simmer gently for about twenty minutes or until the liquid is absorbed Fluff the rice with a fork and rest for five minutes so it finishes steaming
- Make the Mango Avocado Salsa:
- As the salmon grills toss together diced mango red bell pepper cilantro rinsed and drained red onion avocado lime juice olive oil and coconut water in a bowl Add a sprinkle of salt and black pepper Taste and adjust lime as needed for brightness
- Serve and Enjoy:
- Spoon the coconut rice onto each plate Lay a grilled salmon fillet on top and finish with a heaping scoop of vibrant salsa Serve right away while the salmon is hot and the salsa is crisp
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The coconut rice has become my favorite side for almost any grilled dish It was the first thing my kids actually asked to bring to a family picnic and it always brings back memories of long slow summer meals at home
Storage Tips
Grilled salmon keeps well refrigerated in an airtight container for two days Reheat gently in a pan over low heat Rice can be refrigerated for up to three days and is easily revived with a splash of extra coconut milk Salsa is best fresh but you can prep components ahead and combine just before serving
Ingredient Substitutions
If you do not have jasmine rice use basmati or regular white rice just rinse well before cooking For a pineapple twist swap mango for pineapple chunks If you cannot find coconut water just add more coconut milk and a little extra salt
Serving Suggestions
This salmon is great over greens for a lighter meal or next to grilled corn Try adding a chilled glass of sauvignon blanc or a sparkling mocktail with lime for a refreshing pairing
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A Touch of Culture
Combining sweet fruit salsa with seafood is inspired by tropical cuisines all over the world From the Caribbean to coastal South America adding coconut rice and zesty lime is a celebration of these sunny flavors
Recipe Questions
- → How do you keep salmon tender while grilling?
Marinate the salmon in olive oil and lime juice, grill on medium-high heat, and avoid overcooking to keep it moist.
- → What type of rice works best for coconut rice?
Jasmine rice is ideal, as it becomes fluffy and fragrant, easily absorbing flavors from coconut milk and water.
- → Can I prepare the mango salsa in advance?
Yes, it can be prepared ahead and stored in the fridge. Add avocado just before serving to prevent browning.
- → Is it possible to bake the salmon instead?
Absolutely. Bake the marinated fillets at 400°F (200°C) for about 12 minutes or until just cooked through.
- → How can I make the coconut rice creamier?
Use full-fat coconut milk for a richer, more velvety texture in the finished rice.