Grilled Salmon Mango Salsa Coconut Rice Recipe

Embark on a culinary journey to the tropics with this vibrant Grilled Salmon, Mango Salsa, and Coconut Rice recipe. This dish perfectly balances flaky, smoky grilled salmon with the sweet and tangy burst of fresh mango salsa, all grounded by the creamy, aromatic comfort of coconut rice. It’s an unforgettable meal that’s both elegant and easy to prepare, perfect for a weeknight dinner or a special gathering.

Ingredients

• **For the Coconut Rice:**
• 1 cup long-grain white rice (jasmine rice recommended)
• 1 cup full-fat coconut milk
• 1/2 cup water
• 1 tablespoon granulated sugar
• 1/2 teaspoon salt
• **For the Grilled Salmon:**
• 2 (6-ounce) salmon fillets, skin on or off
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon smoked paprika
• **For the Mango Salsa:**
• 1 large ripe mango, peeled, pitted, and diced
• 1/4 cup red onion, finely diced
• 1/4 cup fresh cilantro, chopped
• 1 small jalapeño, seeded and minced (optional, for heat)
• 1 tablespoon fresh lime juice
• Pinch of salt
• **For Garnish (Optional):**
• Fresh cilantro sprigs
• Lime wedges

Instructions

1. **1. Prepare the Coconut Rice:** Rinse the rice thoroughly under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice, coconut milk, water, sugar, and salt. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 15-20 minutes, or until all the liquid is absorbed and the rice is tender. Remove from heat and let sit, covered, for 5 minutes before fluffing with a fork.
2. **2. Make the Mango Salsa:** While the rice cooks, prepare the salsa. In a medium bowl, combine the diced mango, red onion, chopped cilantro, minced jalapeño (if using), and fresh lime juice. Add a pinch of salt and gently toss to combine. Taste and adjust seasoning if needed. Set aside.
3. **3. Season the Salmon:** Pat the salmon fillets dry with paper towels. In a small bowl, combine salt, black pepper, garlic powder, and smoked paprika. Rub the salmon fillets with olive oil, then sprinkle evenly with the seasoning blend on all sides.
4. **4. Grill the Salmon:** Preheat your grill or grill pan to medium-high heat. Once hot, place the salmon fillets skin-side down (if applicable). Grill for 4-6 minutes per side, or until cooked through and easily flakes with a fork. Cooking time will vary depending on the thickness of the fillets and desired doneness. For skin-on salmon, cook mostly skin-side down to crisp the skin, then flip for 1-2 minutes to finish.
5. **5. Assemble and Serve:** Divide the coconut rice among serving plates. Top each rice portion with a grilled salmon fillet. Spoon a generous amount of fresh mango salsa over the salmon. Garnish with fresh cilantro sprigs and lime wedges, if desired. Serve immediately and enjoy the tropical flavors!