If you’re looking for a vibrant and delicious meal that’s perfect for summer or any time you want a taste of the tropics, this Grilled Salmon with Mango Salsa and Coconut Rice is the ultimate choice! The tender, flaky salmon fillets are marinated in a zesty lime and garlic mixture, then grilled to perfection. Paired with a fresh and colorful avocado-mango salsa and served over fragrant coconut rice, this dish is bursting with bright flavors and delightful textures. It’s a restaurant-quality meal that’s surprisingly easy to make at home and is sure to impress your family and friends. Whether you’re hosting a dinner party or simply want a special meal for yourself, this recipe will transport your taste buds to a tropical paradise!
Ingredients:
For the Lime Salmon:
- 4 (6 oz) skinless salmon fillets
- 3 tablespoons of olive oil, with extra for grilling.
- 2 teaspoons lime zest
- 3 tablespoons fresh lime juice
- 3 cloves garlic, crushed
- Salt and freshly ground black pepper, to taste
For the Coconut Rice:
- 1½ cups coconut water
- 1¼ cups canned coconut milk
- 1½ cups jasmine rice, rinsed and drained
- ½ teaspoon salt
For the Avocado-Mango Salsa:
- 1 large mango, peeled and diced
- ¾ cup chopped red bell pepper (about ½ large bell pepper)
- ¼ cup chopped fresh cilantro
- ⅓ cup of diced red onion, washed and drained.
- 1 large avocado, peeled and diced
- 1 tablespoon fresh lime juice
- 1 tablespoon olive oil
- 1 tablespoon coconut water
- Salt and pepper, to taste
Instructions:
- Marinate the Salmon:
- In a small bowl, combine the olive oil, lime zest, lime juice, and minced garlic, whisking until blended. Sprinkle the salmon fillets with salt and freshly cracked black pepper.
- Pour the marinade over the salmon fillets, making sure they are evenly coated.
- Cover and refrigerate for at least 15-30 minutes to allow the flavors to meld.
- Prepare the Coconut Rice:
- In a medium saucepan, combine the coconut water, canned coconut milk, jasmine rice, and salt. Stir well to combine.
- Heat the mixture on medium-high until it reaches a rolling boil.
- Once boiling, reduce the heat to low, cover the saucepan with a tight-fitting lid, and simmer for about 18-20 minutes, or until the rice is tender and the liquid has been absorbed.
- Remove from heat and let the rice sit covered for an additional 5 minutes.
- Make the Avocado-Mango Salsa:
- In a medium bowl, combine the diced mango, chopped red bell pepper, chopped cilantro, chopped red onion, and diced avocado.
- Drizzle with fresh lime juice, olive oil, and coconut water. Gently toss the salsa to combine. Season with salt and pepper to taste.
- Cover and refrigerate the salsa until ready to serve.
- Grill the Salmon:
- Preheat the grill to medium-high heat and lightly brush the grates with oil to prevent sticking.
- Remove the salmon fillets from the marinade and place them on the preheated grill. Grill for about 3-4 minutes per side, or until the salmon is cooked through and has nice grill marks.
- Remove the salmon from the grill and let it rest for a couple of minutes.
- Serve:
- Serve the grilled salmon fillets over a bed of coconut rice. Top each fillet with a generous spoonful of the avocado-mango salsa.
- Garnish with additional fresh cilantro and lime wedges if desired.
- Enjoy:
- Enjoy this vibrant and refreshing meal that’s full of tropical flavors. It’s perfect for a special dinner or a delightful lunch!
Conclusion:
This Grilled Salmon with Mango Salsa and Coconut Rice is a beautiful and flavorful dish that’s perfect for any occasion. The combination of zesty lime-marinated salmon, creamy coconut rice, and the fresh, vibrant avocado-mango salsa creates a delicious and satisfying meal that’s sure to impress. The flavors and textures are perfectly balanced, making every bite a delightful experience. Whether you’re serving it for a dinner party or enjoying it as a light summer meal, this recipe is a winner. Try it out and savor the taste of the tropics right at home!
Grilled Salmon with Mango Salsa and Coconut Rice: A Refreshing Tropical Delight
Ingredients
- For the Lime Salmon:
- 4 6 oz skinless salmon fillets
- 3 tablespoons of olive oil with extra for grilling.
- 2 teaspoons lime zest
- 3 tablespoons fresh lime juice
- 3 cloves garlic crushed
- Salt and freshly ground black pepper to taste
- For the Coconut Rice:
- 1½ cups coconut water
- 1¼ cups canned coconut milk
- 1½ cups jasmine rice rinsed and drained
- ½ teaspoon salt
- For the Avocado-Mango Salsa:
- 1 large mango peeled and diced
- ¾ cup chopped red bell pepper about ½ large bell pepper
- ¼ cup chopped fresh cilantro
- ⅓ cup of diced red onion washed and drained.
- 1 large avocado peeled and diced
- 1 tablespoon fresh lime juice
- 1 tablespoon olive oil
- 1 tablespoon coconut water
- Salt and pepper to taste
Instructions
- Marinate the Salmon:
- o In a small bowl, combine the olive oil, lime zest, lime juice, and minced garlic, whisking until blended. Sprinkle the salmon fillets with salt and freshly cracked black pepper.
- o Pour the marinade over the salmon fillets, making sure they are evenly coated.
- o Cover and refrigerate for at least 15-30 minutes to allow the flavors to meld.
- Prepare the Coconut Rice:
- o In a medium saucepan, combine the coconut water, canned coconut milk, jasmine rice, and salt. Stir well to combine.
- o Heat the mixture on medium-high until it reaches a rolling boil.
- o Once boiling, reduce the heat to low, cover the saucepan with a tight-fitting lid, and simmer for about 18-20 minutes, or until the rice is tender and the liquid has been absorbed.
- o Remove from heat and let the rice sit covered for an additional 5 minutes.
- Make the Avocado-Mango Salsa:
- o In a medium bowl, combine the diced mango, chopped red bell pepper, chopped cilantro, chopped red onion, and diced avocado.
- o Drizzle with fresh lime juice, olive oil, and coconut water. Gently toss the salsa to combine. Season with salt and pepper to taste.
- o Cover and refrigerate the salsa until ready to serve.
- Grill the Salmon:
- o Preheat the grill to medium-high heat and lightly brush the grates with oil to prevent sticking.
- o Remove the salmon fillets from the marinade and place them on the preheated grill. Grill for about 3-4 minutes per side, or until the salmon is cooked through and has nice grill marks.
- o Remove the salmon from the grill and let it rest for a couple of minutes.
- Serve:
- o Serve the grilled salmon fillets over a bed of coconut rice. Top each fillet with a generous spoonful of the avocado-mango salsa.
- o Garnish with additional fresh cilantro and lime wedges if desired.
- Enjoy:
- o Enjoy this vibrant and refreshing meal that’s full of tropical flavors. It’s perfect for a special dinner or a delightful lunch!