Grilled Salmon with Mango Salsa and Coconut Rice

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 Grilled Salmon with Mango Salsa and Coconut Rice

Tender grilled salmon meets the tropical vibrancy of mango-avocado salsa, all resting on a bed of creamy, fragrant coconut jasmine rice. This elegant yet simple dish is perfect for warm-weather dinners or when you want to bring a bit of summer to your table any time of year.

Why You’ll Love This Recipe

  • Bursting with bright, tropical flavors
  • Balanced with healthy fats, protein, and carbs
  • Looks stunning on the plate—perfect for guests
  • Meal-prep friendly and flexible with substitutions

Ingredients

For the Lime-Marinated Salmon

  • 4 (6 oz) skinless salmon fillets
  • 3 tbsp olive oil (plus more for the grill)
  • 2 tsp lime zest
  • 3 tbsp fresh lime juice
  • 3 cloves garlic, crushed
  • Salt and freshly ground black pepper, to taste

For the Coconut Jasmine Rice

  • 1½ cups coconut water (e.g., Zico)
  • 1¼ cups canned full-fat coconut milk
  • 1½ cups jasmine rice, rinsed well and drained
  • ½ tsp salt

For the Mango-Avocado Salsa

  • 1 large mango, peeled and diced
  • ¾ cup chopped red bell pepper (about ½ large pepper)
  • ¼ cup fresh cilantro, chopped
  • ⅓ cup red onion, finely chopped and rinsed
  • 1 large avocado, diced
  • 1 tbsp fresh lime juice
  • 1 tbsp olive oil
  • 1 tbsp coconut water
  • Salt and freshly ground black pepper, to taste

Step-by-Step Instructions

1. Marinate the Salmon

In a shallow baking dish, whisk together olive oil, lime zest, lime juice, and garlic. Season with salt and pepper. Add salmon and coat evenly. Cover and refrigerate for 15–30 minutes. Flip once halfway through.

2. Cook the Coconut Rice

Combine coconut water, coconut milk, rice, and salt in a medium saucepan. Bring to a boil, then reduce to low heat and cover. Simmer for about 20 minutes, or until liquid is absorbed. Let rest for 5 minutes before fluffing with a fork.

3. Grill the Salmon

Preheat grill to medium-high. Brush grates with oil. Grill salmon, presentation side down first, for about 3 minutes per side until the flesh flakes easily with a fork.

4. Make the Mango Salsa

In a bowl, gently mix mango, bell pepper, cilantro, onion, and avocado. Drizzle with lime juice, olive oil, and coconut water. Toss carefully and season to taste.

5. Assemble and Serve

Serve salmon warm over coconut rice, topped generously with mango-avocado salsa. Garnish with extra cilantro or toasted coconut flakes if desired.

Pro Tips

  • Let salmon sit at room temperature for 15 minutes before grilling for even cooking.
  • Rinse rice thoroughly before cooking for fluffier texture.
  • Make rice and salsa components ahead to save time.

Make-Ahead Notes

  • Coconut rice can be prepared up to 2 days ahead and gently reheated.
  • Salsa ingredients can be chopped in advance and combined just before serving.
  • Marinate salmon in the morning for same-day grilling.

Substitutions

  • Swap salmon for mahi-mahi, halibut, or grilled tofu.
  • Use frozen mango (thawed and drained) when fresh is out of season.
  • Substitute jasmine rice with basmati or long-grain white rice if needed.

Suggested Pairings

  • Drink: Sparkling pineapple water with mint (non-alcoholic)
  • Side: Crisp green salad with lime vinaigrette

FAQs

How do I keep salmon from sticking to the grill?
Oil the grates well and make sure the grill is fully preheated. Use a clean grill and don’t flip too early.

Can I marinate the salmon overnight?
No, citrus can break down the fish too much. Stick to 30–60 minutes.

How do I know if a mango is ripe?
It should give slightly to pressure and have a sweet scent near the stem.

Nutrition (Per Serving)

Approximate values—always consult a registered nutritionist for accuracy.

  • Calories: ~500–550
  • Protein: 30–35g
  • Carbohydrates: 40–45g
  • Fat: 25–30g
  • Omega-3s: High

Tools You’ll Need:

  • Grill or grill pan
  • 11×7-inch baking dish
  • Medium saucepan
  • Mixing bowl
  • Sharp knife and cutting board

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