Grilled Salmon Mango Coconut Rice

WHY MAKE THIS RECIPE

Grilled Salmon Mango Coconut Rice is a vibrant and tasty dish that brings together the wonderful flavors of salmon, fresh mango, and creamy coconut rice. This dish is perfect for a family dinner, a special occasion, or a healthy meal during the week. Not only is it a feast for the eyes, but it is also packed with nutrients. Salmon is rich in omega-3 fatty acids, which are great for heart health, while mango brings a burst of sweetness and vitamins. Coconut rice, with its creamy texture, adds an indulgent element to the dish. Overall, it’s a balanced, refreshing, and satisfying meal that anyone can enjoy.

HOW TO MAKE Grilled Salmon Mango Coconut Rice

Ingredients

• 4 skinless salmon fillets (approximately 170 grams each)
• 45 millilitres extra virgin olive oil, plus additional for brushing
• 2 teaspoons finely grated lime zest
• 45 millilitres freshly squeezed lime juice
• 3 garlic cloves, crushed
• Sea salt, to taste
• Freshly ground black pepper, to taste
• 360 millilitres coconut water
• 300 millilitres canned coconut milk
• 255 grams jasmine rice, thoroughly rinsed and drained
• 0.5 teaspoon salt
• 1 large ripe mango, peeled and diced
• 120 grams red bell pepper, finely chopped
• 15 grams fresh coriander, chopped
• 50 grams red onion, rinsed and drained, finely chopped
• 1 large avocado, peeled and diced
• 15 millilitres fresh lime juice
• 15 millilitres extra virgin olive oil
• 15 millilitres coconut water
• Sea salt, to taste
• Ground black pepper, to taste

DIRECTIONS

1. In a shallow glass dish, whisk together olive oil, lime zest, lime juice, and crushed garlic. Season generously with sea salt and freshly ground black pepper. Submerge the salmon fillets in the mixture, ensuring they are fully covered. Cover the dish and refrigerate for about 15 to 30 minutes. Afterward, turn the fillets and marinate for another 15 to 30 minutes.

2. Preheat your grill to medium-high heat during the last 10 minutes of marination. Lightly brush the grill grates with olive oil to prevent sticking. Gently place the marinated salmon fillets on the grill and cook for about 3 minutes per side, turning only once. Cook until the fish is just done and flaky.

3. In a medium saucepan, combine coconut water, coconut milk, jasmine rice, and 0.5 teaspoon of salt. Bring this to a vigorous boil over medium-high heat. Once boiling, reduce the heat to low, cover, and simmer for about 20 minutes or until the liquid is fully absorbed. Remove from the heat, fluff the rice with a fork, and let it rest for 5 minutes.

4. In a medium mixing bowl, mix together the diced mango, red bell pepper, chopped coriander, red onion, and diced avocado. Drizzle this mixture with lime juice, olive oil, and coconut water. Gently toss to ensure everything is coated evenly. Add sea salt and black pepper to taste.

5. To serve, arrange the coconut rice on serving plates. Place one grilled salmon fillet on top of each portion of rice. Finish with a generous spoonful of the mango-avocado salsa. Serve immediately while warm.

HOW TO SERVE Grilled Salmon Mango Coconut Rice

Grilled Salmon Mango Coconut Rice can be served in a variety of ways. The dish shines bright with its colors, so you may want to plate it beautifully to impress your guests or family. You can serve it with extra lime wedges on the side to add an extra zing of flavor if desired. Additionally, a refreshing green salad could pair nicely with this dish to enhance the meal. Enjoy this culinary delight warm for the best experience.

HOW TO STORE Grilled Salmon Mango Coconut Rice

If you have any leftovers, you can store them in the refrigerator. Place the salmon and coconut rice in an airtight container separately to maintain their textures and flavors. This dish can be stored in the fridge for up to 2 days. When ready to eat, reheat the salmon lightly in a microwave or on the stove, ensuring it doesn’t dry out. The coconut rice can also be warmed up, and the salsa should be fresh if possible. Enjoy your delicious meal even on another day!

TIPS TO MAKE Grilled Salmon Mango Coconut Rice

1. Use Fresh Ingredients: For the best flavor, always opt for fresh herbs and ripe fruits. Fresh mango will give a sweeter and more vibrant taste than canned.

2. Don’t Overcook the Salmon: Keep an eye on the salmon while it’s grilling. Overcooking can make it dry, while undercooking keeps it tender and delicious.

3. Fluff the Rice: After cooking, remember to fluff the rice gently with a fork to keep it light and airy.

4. Marinate Longer for More Flavor: If time allows, you can marinate the salmon longer than 30 minutes for an even more flavorful experience.

5. Adjust the Spice: If you like a little spicy kick, consider adding some chopped jalapeños or a sprinkle of cayenne pepper to the mango-avocado salsa.

VARIATIONS

Grilled Salmon Mango Coconut Rice is versatile, and you can easily modify it in different ways. Here are a few variations:

• Different Proteins: Instead of salmon, try this recipe with grilled chicken or shrimp. They will also pair well with the coconut rice and salsa.

• Use Brown Rice: For a healthier twist, replace jasmine rice with brown rice. Just remember to adjust the cooking time as brown rice takes longer to cook.

• Add More Vegetables: You can include more vegetables such as corn, zucchini, or snap peas in the salsa for added texture and nutrients.

• Fruit Variations: Try adding different fruits like pineapple or papaya to the salsa for a tropical twist.

• Seasonal Adjustments: Depending on the season, add seasonal fruits and veggies to the dish to keep it fresh and exciting.

FAQs

Can I use frozen salmon for this recipe?

Yes, you can use frozen salmon. Just make sure to thaw it completely before marinating and grilling.

Can I make the coconut rice ahead of time?

Yes, you can prepare the coconut rice ahead of time. Just store it in an airtight container in the refrigerator and reheat before serving.

Is there a vegan alternative to this dish?

Absolutely! You can replace the salmon with grilled tofu or tempeh for a plant-based option. You can also enhance the salad with more vegetables or fruits.

How long does this dish take to prepare?

From start to finish, including marinating and cooking, this dish typically takes about 1 hour, making it a great option for a weeknight dinner or a special weekend meal.

What wines pair well with Grilled Salmon Mango Coconut Rice?

A chilled white wine like Sauvignon Blanc or a light rosé would complement this dish beautifully, enhancing the flavors of the salmon and mango.

By following this recipe and tips, you can create a mouthwatering dish that is sure to impress anyone at your table. Happy cooking!

Grilled Salmon Mango Coconut Rice

A vibrant dish combining salmon, mango, and creamy coconut rice, perfect for family dinners or special occasions.

Print Recipe Pin Recipe

Prep Time 1 hour hr

Cook Time 30 minutes mins

Total Time 1 hour hr 30 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Asian, Tropical

Calories: 600

Ingredients Method Notes

Ingredients

  

For the Salmon Marinade

• 4 pieces skinless salmon fillets (approximately 170 grams each)
• 45 millilitres extra virgin olive oil, plus additional for brushing
• 2 teaspoons finely grated lime zest
• 45 millilitres freshly squeezed lime juice
• 3 cloves garlic, crushed
• Sea salt, to taste
• Freshly ground black pepper, to taste

For the Coconut Rice

• 360 millilitres coconut water
• 300 millilitres canned coconut milk
• 255 grams jasmine rice, thoroughly rinsed and drained
• 0.5 teaspoon salt

For the Mango-Avocado Salsa

• 1 large ripe mango, peeled and diced
• 120 grams red bell pepper, finely chopped
• 15 grams fresh coriander, chopped
• 50 grams red onion, rinsed and drained, finely chopped
• 1 large avocado, peeled and diced
• 15 millilitres fresh lime juice
• 15 millilitres extra virgin olive oil
• 15 millilitres coconut water
• Sea salt, to taste
• Ground black pepper, to taste

Method

 

Marinating the Salmon

1. In a shallow glass dish, whisk together olive oil, lime zest, lime juice, and crushed garlic. Season generously with sea salt and freshly ground black pepper.
2. Submerge the salmon fillets in the mixture, ensuring they are fully covered. Cover the dish and refrigerate for about 15 to 30 minutes. Afterward, turn the fillets and marinate for another 15 to 30 minutes.

Grilling the Salmon

1. Preheat your grill to medium-high heat during the last 10 minutes of marination.
2. Lightly brush the grill grates with olive oil to prevent sticking.
3. Gently place the marinated salmon fillets on the grill and cook for about 3 minutes per side, turning only once. Cook until the fish is just done and flaky.

Cooking the Coconut Rice

1. In a medium saucepan, combine coconut water, coconut milk, jasmine rice, and 0.5 teaspoon of salt.
2. Bring this to a vigorous boil over medium-high heat. Once boiling, reduce the heat to low, cover, and simmer for about 20 minutes or until the liquid is fully absorbed.
3. Remove from the heat, fluff the rice with a fork, and let it rest for 5 minutes.

Making the Salsa

1. In a medium mixing bowl, mix together the diced mango, red bell pepper, chopped coriander, red onion, and diced avocado.
2. Drizzle this mixture with lime juice, olive oil, and coconut water. Gently toss to ensure everything is coated evenly.
3. Add sea salt and black pepper to taste.

Serving

1. To serve, arrange the coconut rice on serving plates.
2. Place one grilled salmon fillet on top of each portion of rice. Finish with a generous spoonful of the mango-avocado salsa.
3. Serve immediately while warm.

Notes

For best flavor, always opt for fresh herbs and ripe fruits. You can store leftovers in the refrigerator for up to 2 days.