This grilled salmon shines with a sweet and zesty mango salsa on top, making every bite fresh and exciting. The creamy coconut rice adds a rich touch that pairs perfectly!
I can’t resist the bright colors of this dish—it’s like a party on my plate! Plus, it’s easy to whip up for a fancy dinner or just a night in. Yum! 🌴
The best part? The salmon cooks quickly on the grill, and the coconut rice just needs a bit of stirring. It’s a great way to treat yourself without much fuss!
Key Ingredients & Substitutions
Salmon: Fresh or frozen salmon fillets work well. If you’re looking for alternatives, you can try trout or halibut, which also grill nicely. I love wild-caught salmon for its rich flavor, but farmed salmon is often more affordable.
Mango: Ripe mangoes are key for sweetness. If mango isn’t in season, consider using ripe peaches or pineapple for a similar sweetness and tropical twist!
Coconut milk: Full-fat coconut milk gives the rice a creamy texture. If you’re watching calories, light coconut milk is a substitute, although it may be less creamy. Another option is to mix regular milk and coconut extract for a lighter taste.
Rice: Jasmine rice is aromatic and perfect here, but basmati rice or even brown rice can be good replacements. Just remember to adjust cooking times accordingly for brown rice since it takes longer.
How Do You Get Salmon Perfectly Grilled Every Time?
Grilling salmon might seem tricky, but it can be easy with a few tips! Here’s how you can get it just right:
- Preheat the grill before adding the salmon. This helps prevent sticking.
- Rub the fillets with oil and season them well for a great crust.
- Grill skin-side down first. This protects the meat and makes it easier to flip!
- Only flip once. Let it cook about 4-5 minutes on one side before turning.
- Keep an eye on the salmon. It’s done when it flakes easily with a fork, usually around 10-12 minutes total.
Letting it rest a couple of minutes after grilling allows the juices to redistribute, making your salmon even tastier. Simple, right?
Grilled Salmon with Fresh Mango Salsa and Creamy Coconut Rice
Ingredients You’ll Need:
For the Salmon:
- 4 salmon fillets (6 ounces each)
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 tablespoon fresh lime juice
For the Fresh Mango Salsa:
- 1 large ripe mango, peeled, pitted, and diced
- 1/2 red bell pepper, diced
- 1/2 small red onion, finely chopped
- 1 jalapeño, seeded and minced (optional for heat)
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- Salt to taste
For the Creamy Coconut Rice:
- 1 cup jasmine rice
- 1 cup coconut milk (full fat)
- 1 cup water
- 1/2 teaspoon salt
- 1 tablespoon sugar (optional)
- 1 tablespoon unsalted butter (optional)
How Much Time Will You Need?
This delightful recipe takes about 10 minutes to prep, and around 25 minutes to cook, totaling approximately 35 minutes from start to finish. It’s quick enough for a weeknight dinner but special enough for company!
Step-by-Step Instructions:
1. Prepare the Coconut Rice:
Start by rinsing the jasmine rice under cold water until the water runs clear. This helps remove excess starch for fluffy rice. In a medium saucepan, combine the rinsed rice, coconut milk, water, salt, and sugar (if using). Bring it to a gentle boil over medium heat.
2. Cook the Rice:
Once it starts boiling, reduce the heat to low. Cover the pot and let it simmer for 15-18 minutes, or until the rice is tender and the liquid is absorbed. After cooking, remove the pan from the heat and let it sit covered for 5 minutes. Fluff the rice with a fork and stir in the butter if you’ve decided to add it for extra creaminess. Keep the rice warm.
3. Make the Mango Salsa:
While the rice is cooking, prepare the mango salsa. In a medium bowl, mix together the diced mango, red bell pepper, red onion, jalapeño (if you like a bit of heat), cilantro, lime juice, and a pinch of salt. Give it a gentle stir and set it aside to let the flavors combine.
4. Prepare the Salmon:
Preheat your grill or grill pan to medium-high heat. Rub the salmon fillets with olive oil on all sides, then season with salt, pepper, paprika, and garlic powder. This adds great flavor and helps with that tasty crust we all love.
5. Grill the Salmon:
Drizzle the fresh lime juice over the salmon fillets. Place the salmon on the grill, skin-side down (if applicable), and cook for about 4-5 minutes per side. You’ll know it’s done when the salmon flakes easily with a fork and has beautiful grill marks.
6. Rest the Salmon:
Remove the salmon from the grill and let it rest for a couple of minutes. This helps keep it moist and juicy.
7. Serve:
To plate, scoop a serving of the creamy coconut rice onto each plate. Place a grilled salmon fillet next to the rice and top it generously with fresh mango salsa. For an extra pop of color and flavor, garnish with additional cilantro if you like.
8. Enjoy!
Dig into your delicious Grilled Salmon with Fresh Mango Salsa and Creamy Coconut Rice! This dish is packed with vibrant flavors and perfect for any occasion. Bon appétit!
FAQ for Grilled Salmon with Fresh Mango Salsa and Creamy Coconut Rice
Can I Use Frozen Salmon for This Recipe?
Absolutely! Just be sure to thaw the salmon completely in the refrigerator overnight or in a sealed bag submerged in cold water before grilling. Pat it dry to promote a nice sear.
Can I Make the Mango Salsa Ahead of Time?
Yes, you can prepare the mango salsa up to 2 hours in advance and store it in the fridge. This allows the flavors to meld beautifully. Just give it a good stir before serving!
How Do I Store Leftovers?
Store any leftover salmon and mango salsa in separate airtight containers in the refrigerator for up to 2 days. To reheat the salmon, do so gently in a microwave or on a skillet over low heat to prevent it from drying out.
Can I Substitute the Jasmine Rice?
Yes! You can use basmati rice or even brown rice, though cooking times may vary. If using brown rice, just remember to increase the cooking time and use extra water as needed.