This grilled salmon is a treat! It’s juicy and packed with flavor, especially when paired with the fresh mango salsa that adds a sweet kick. Plus, the coconut rice is creamy and comforting.
If you’re like me, you might love the way the mango salsa makes everything bright and colorful on your plate. I often make extra rice just to enjoy with other meals. Yum! 😋
Key Ingredients & Substitutions
Salmon: Fresh salmon fillets are best, but you can use frozen salmon if that’s what you have. Just make sure it’s fully thawed before grilling. If you prefer a milder fish, consider using trout or tilapia as alternatives.
Mango: Ripe, sweet mango is a star in the salsa. If mango isn’t in season, try swapping it with pineapple or peach for a different flavor twist. Avocado also adds a creamy texture to the mix.
Coconut Milk: Full-fat coconut milk gives the rice a rich taste. If you want lighter rice, opt for light coconut milk or mix coconut milk with regular milk. Just know it will change the flavor!
Rice: Jasmine rice is fragrant and perfect for this dish, but you can use basmati rice or even brown rice if you prefer a healthier option. Cooking times will vary, so check according to the type of rice you choose.
How Do I Grill Salmon Without It Sticking to the Grill?
Grilling salmon can be tricky if you’re not careful about sticking. Here are some tips to prevent that:
- Start with a clean, well-oiled grill. Use a paper towel dipped in oil to grease the grates before heating.
- Make sure your salmon is dry by patting it with paper towels. This helps it crisp up and reduces sticking.
- Always grill skin-side down first. The skin acts as a protective barrier between the fish and the grill.
- Don’t flip the fish too soon! Let it cook long enough so it easily releases from the grates.
With these tips in mind, your grilled salmon will turn out perfectly every time! Enjoy your delicious meal with confidence.
2 red bell pepper, diced
For the Coconut Rice:
- 1 cup jasmine rice, rinsed
- 1 cup canned coconut milk (full fat)
- 1 cup water
- 1/2 tsp salt
- 1 tsp sugar (optional)
- 1 tbsp shredded toasted coconut (optional, for garnish)
How Much Time Will You Need?
This delightful dish takes about 30 minutes to prepare and cook. Expect around 10 minutes for making the mango salsa, 10-15 minutes for the coconut rice, and about 10 minutes for grilling the salmon. The total time allows for a delicious meal to come together in no time!
Step-by-Step Instructions:
1. Prepare the Coconut Rice:
In a medium saucepan, combine the rinsed jasmine rice, coconut milk, water, salt, and sugar. Bring to a boil over medium-high heat. Once boiling, reduce heat to low, cover, and let simmer for about 15-18 minutes, or until the rice is tender and the liquid is absorbed. After cooking, remove the pan from heat and let it sit covered for 5 minutes. Fluff the rice with a fork and keep it warm until you are ready to serve.
2. Make the Mango Salsa:
In a bowl, combine the diced mango, red bell pepper, red onion, jalapeño (if using), and fresh cilantro. Squeeze lime juice over the mix and add salt to taste. Gently stir everything together until well combined. Place the salsa in the fridge to chill and allow the flavors to meld while you prep the rest of the meal.
3. Prepare and Grill the Salmon:
Preheat your grill to medium-high heat. While the grill is heating, use paper towels to pat the salmon fillets dry. Brush both sides of the fillets with olive oil, then season them with salt, black pepper, and smoked paprika. Once the grill is hot, place the salmon fillets on the grill, skin side down. Grill for about 4-6 minutes on each side, depending on the thickness of your fillets, until the salmon is just cooked through and flakes easily with a fork. To finish, squeeze fresh lime juice over the grilled salmon.
4. Serve:
To serve, spoon a generous portion of coconut rice onto each plate. Place a grilled salmon fillet atop or beside the rice. Finally, add a generous spoonful of fresh mango salsa over or next to the salmon. If you’d like, garnish the rice with toasted coconut for an extra touch of flavor and presentation.
Enjoy your vibrant and flavorful Grilled Salmon With Fresh Mango Salsa and Coconut Rice! It’s a delightful combination that will impress everyone at your table!
Grilled Salmon With Fresh Mango Salsa and Coconut Rice
Ingredients You’ll Need:
For the Grilled Salmon:
- 4 salmon fillets (6 oz each), skin-on
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp smoked paprika (optional)
- 1 lime, juiced
For the Fresh Mango Salsa:
- 1 large ripe mango, peeled and diced
- 1/
FAQ: Grilled Salmon With Fresh Mango Salsa and Coconut Rice
Can I Use Frozen Salmon for This Recipe?
Yes, you can use frozen salmon! Just be sure to thaw it completely before grilling. The best way to thaw is to leave it in the fridge overnight or place it in a sealed plastic bag and submerge it in cold water for quicker thawing.
What If I Don’t Have Mango?
No problem! If mango isn’t available, you can substitute it with diced pineapple or peach for a similar sweetness. Avocado is a lovely creamy alternative as well!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 2 days. The coconut rice and salmon can be reheated in the microwave or on the stovetop. If the rice is dry, add a splash of coconut milk or water while reheating.
Can I Make This Ahead of Time?
Absolutely! You can prepare the mango salsa a few hours ahead, allowing the flavors to develop. The coconut rice can be cooked ahead as well, just reheat it when you’re ready to serve. Grill the salmon fresh for the best texture and flavor.
