Description
Grilled Salmon with Mango Salsa & Coconut Rice offers a vibrant culinary escape with every bite. This tropical delight features succulent grilled salmon, accompanied by zesty mango salsa and creamy coconut rice, making it perfect for summer gatherings or cozy weeknight dinners. The colorful presentation and rich flavors will impress family and friends alike, transforming any meal into a celebratory feast.
Ingredients
Scale
- 4 fresh salmon fillets (6 oz each)
- 1 ripe mango, diced
- 1 can (13.5 oz) full-fat coconut milk
- 1 cup jasmine rice
- Juice of 2 limes
- 1 small red onion, finely chopped
- 2 tbsp olive oil
- ¼ cup fresh cilantro, chopped
- Salt and pepper to taste
Instructions
- Rinse jasmine rice under cold water until clear. Cook the rice in a saucepan with coconut milk and one cup of water. Bring to a boil, then reduce heat and simmer for about 15 minutes.
- While the rice cooks, prepare the mango salsa by mixing diced mango, red onion, cilantro, lime juice, salt, and pepper in a bowl; set aside.
- Drizzle olive oil on salmon fillets and season with salt and pepper. Let marinate for about 10 minutes.
- Preheat grill to medium-high heat. Grill salmon skin-side down for 6–8 minutes per side until it flakes easily with a fork.
- Serve salmon over coconut rice topped with mango salsa.
Nutrition
- Serving Size: 1 salmon fillet with toppings (~8 oz total)
- Calories: 545
- Sugar: 4g
- Sodium: 135mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 75mg
Keywords: - You can substitute salmon with other fish like mahi-mahi or even chicken if preferred. - For added spice, incorporate jalapeños in the salsa or experiment with pineapple instead of mango for a refreshing twist.