Why make this recipe
This dish is bright, fresh, and easy. The sweet mango salsa and creamy coconut rice pair well with the rich grilled salmon. You can cook it on a weeknight or for guests. It looks and tastes like a special meal without hard work.
Introduction
This recipe mixes sweet, spicy, and creamy flavors. The mango salsa gives fresh fruit notes. The coconut rice adds a soft, rich base. The salmon stays moist and simple to cook. If you like fish with fruit, you may also enjoy a different quick salmon idea like the Bang Bang Salmon recipe for a bold, easy option.
How to make Grilled Salmon with Mango Salsa & Coconut Rice
Follow the steps below in order. Read all steps first. Grill the fish while the rice cooks. Make the salsa last so it stays fresh. For rice tips with another method, see this guide to cooking fluffy rice.
Ingredients :
- 4 salmon fillets
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 ripe mango, diced
- 1/4 red onion, finely chopped
- 1 jalapeño, deseeded and diced
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- 1 cup jasmine rice
- 1 cup coconut milk
- 1 cup water
- Salt to taste
Directions :
- Preheat the grill to medium-high heat.
- Brush the salmon fillets with olive oil and season with salt and pepper.
- Grill the salmon for about 6-8 minutes on each side, or until cooked through.
- In a mixing bowl, combine diced mango, red onion, jalapeño, cilantro, lime juice, and season with salt.
- In a saucepan, combine jasmine rice, coconut milk, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until the rice is cooked.
- Serve the grilled salmon topped with mango salsa alongside coconut rice.
How to serve Grilled Salmon with Mango Salsa & Coconut Rice
Place a scoop of coconut rice on each plate. Add a salmon fillet next to the rice. Spoon mango salsa over the salmon. Garnish with extra cilantro and a lime wedge if you like. Serve warm.
How to store Grilled Salmon with Mango Salsa & Coconut Rice
Cool any leftovers quickly. Put rice and salsa in separate airtight containers. Store in the fridge up to 3 days. Keep salmon in a shallow airtight container and eat within 2 days. Reheat rice gently on the stove or in the microwave. Reheat salmon at low heat to avoid drying it.
Tips to make Grilled Salmon with Mango Salsa & Coconut Rice
- Pat the salmon dry before oiling to get a good sear.
- Check salmon doneness by flaking with a fork; it should be opaque.
- Make the salsa just before serving so it stays fresh and bright.
- If you do not have a grill, cook the salmon in a hot skillet or broil in the oven.
- Use canned coconut milk for richer rice. Shake the can before measuring.
Variation
- Swap mango for pineapple or peach for a different fruit flavor.
- Add chopped cucumber to the salsa for extra crunch.
- Use lime zest in the rice for extra citrus aroma.
- Replace jalapeño with a small amount of red pepper flakes if you do not like fresh peppers.
FAQs
Q: Can I use frozen salmon?
A: Yes. Thaw it fully in the fridge before cooking for even results.
Q: How do I know when salmon is done?
A: Salmon flakes easily with a fork and is opaque in the center. Use a thermometer for 145°F (63°C) if you want exact doneness.
Q: Can I make the rice ahead?
A: Yes. Make rice a day ahead and reheat with a splash of water or coconut milk to loosen it.
Q: Is this recipe spicy?
A: The jalapeño adds mild heat. Remove seeds or skip it to make the salsa mild.
Conclusion
For more ideas and a similar take on grilled salmon with mango and coconut rice, see this nice version from Cooking Classy’s grilled lime salmon with mango salsa and coconut rice. You can also find another tasty grilled salmon approach at How Sweet Eats’ grilled salmon with mango salsa.
Grilled Salmon with Mango Salsa & Coconut Rice
Ingredients
For the Salmon
- 4 fillets salmon fillets
- 2 tablespoons olive oil
- to taste Salt and pepper for seasoning the salmon
For the Mango Salsa
- 1 ripe mango, diced
- 1/4 cup red onion, finely chopped
- 1 jalapeño, deseeded and diced
- 1/4 cup fresh cilantro, chopped
- 1 lime Juice of 1 lime
- to taste Salt for seasoning the salsa
For the Coconut Rice
- 1 cup jasmine rice
- 1 cup coconut milk use canned for richer flavor
- 1 cup water
- to taste Salt for flavoring the rice
Instructions
Preparation
- Preheat the grill to medium-high heat.
- Brush the salmon fillets with olive oil and season with salt and pepper.
- In a mixing bowl, combine diced mango, red onion, jalapeño, cilantro, lime juice, and season with salt.
- In a saucepan, combine jasmine rice, coconut milk, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until the rice is cooked.
Cooking
- Grill the salmon for about 6-8 minutes on each side, or until cooked through.
Serving
- Place a scoop of coconut rice on each plate. Add a salmon fillet next to the rice. Spoon mango salsa over the salmon. Garnish with extra cilantro and a lime wedge if you like.