Easy Grilled Salmon with Mango Salsa and Coconut Rice

Key Ingredients & Substitutions

Salmon: Fresh salmon gives the best flavor, but you can use frozen salmon fillets if fresh isn’t available. Just be sure to thaw them properly in the fridge overnight for even cooking.

Mango: A ripe, sweet mango is key for the salsa. If mangoes are out of season, try using diced pineapple for a similar sweetness or even peaches!

Coconut Milk: Full-fat coconut milk adds creaminess, but light coconut milk works too if you’re watching calories. You can also substitute with regular milk and a bit of shredded coconut for a different twist.

Avocado: This adds creaminess to your salsa. If you want a lighter option, consider using diced cucumber or leave it out entirely!

How Do I Grill Salmon Perfectly Every Time?

Grilling salmon might seem tricky, but with these simple steps, you’ll be an expert in no time. First off, controlling the heat is crucial.

• Preheat your grill to medium-high—this means you can hold your hand above the grates for 3-4 seconds before it feels too hot.
• Always grill salmon skin-side down first, as the skin helps protect the fish from direct heat.
• Cook for 4-5 minutes on each side, but use a fork to check for doneness. Salmon is perfectly cooked when it flakes easily.
• If it starts to stick, leave it alone; it should release easily once it’s cooked enough.

Enjoy your perfectly grilled salmon with that vibrant mango salsa and creamy coconut rice! It’s all about balance and flavors coming together nicely.

Easy Grilled Salmon with Mango Salsa and Coconut Rice

Ingredients You’ll Need:

For the Salmon:

• 4 salmon fillets (about 6 oz each)
• 1 tbsp olive oil
• Salt and pepper, to taste
• 1 lime (cut into wedges for serving)

For the Mango Salsa:

• 1 ripe mango, peeled and diced
• 1/2 red bell pepper, diced
• 1/2 avocado, diced
• 1/4 cup red onion, finely chopped
• 1 small jalapeño, seeded and minced (optional for heat)
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime
• Salt and pepper, to taste

For the Coconut Rice:

• 1 cup jasmine rice
• 1 cup coconut milk (full fat for richness)
• 1 cup water
• 1/2 tsp salt
• 1 tbsp fresh cilantro, chopped (optional, for garnish)

How Much Time Will You Need?

This recipe takes about 10 minutes to prepare and about 30 minutes to cook, making the total time around 40 minutes. This includes prepping the salsa, cooking the rice, and grilling the salmon. It’s a quick yet impressive meal to whip up!

Step-by-Step Instructions:

1. Prepare the Coconut Rice:

To start, rinse the jasmine rice under cold water in a fine mesh strainer until the water runs clear. This helps remove excess starch. In a medium saucepan, combine the rinsed rice, coconut milk, water, and salt. Bring this mixture to a boil over medium-high heat.

2. Simmer the Rice:

Once it begins to boil, reduce the heat to low, cover the pan, and let it simmer for about 15-18 minutes. When the rice is tender and all the liquid is absorbed, remove it from heat and let it sit covered for 5 minutes. After the resting time, fluff the rice gently with a fork.

3. Make the Mango Salsa:

While the rice is cooking, let’s whip up the mango salsa! In a medium bowl, mix together the diced mango, red bell pepper, avocado, red onion, jalapeño (if you’re using it), and chopped cilantro. Squeeze the lime juice over the mixture and give it a gentle toss. Season with salt and pepper to taste. Let this sit to allow the flavors to meld while you grill the salmon.

4. Grill the Salmon:

Now, preheat your grill to medium-high heat. Brush each salmon fillet lightly with olive oil and season both sides with salt and pepper. Place the fillets skin side down on the grill. Grill for about 4-5 minutes per side, or until the salmon is cooked through and flakes easily with a fork. Be careful not to overcook it, or it can dry out!

5. Assemble the Dish:

Time to plate up! Serve the grilled salmon topped generously with the refreshing mango salsa alongside a scoop of the coconut rice. If desired, garnish the rice with chopped cilantro and add a lime wedge on the side for an extra burst of flavor.

Enjoy this delicious combo of smoky grilled salmon, sweet mango salsa, and creamy coconut rice for a bright and easy meal that’s sure to impress!

FAQ About Easy Grilled Salmon with Mango Salsa and Coconut Rice

Can I Use Frozen Salmon for This Recipe?

Absolutely! Just make sure to thaw it completely before cooking. The best way to thaw frozen salmon is to leave it in the refrigerator overnight. If you’re in a hurry, you can also place the sealed salmon in a bowl of cold water for about 30 minutes.

Can I Make the Mango Salsa Ahead of Time?

Yes, you can prepare the mango salsa a few hours in advance. Just be sure to keep it in the refrigerator. To avoid browning, it’s best to add the diced avocado just before serving or use a little lime juice to help slow down the oxidation!

How to Store Leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 2 days. The salmon can be gently reheated in the microwave or on the stovetop over low heat. The coconut rice may need a splash of water to loosen it up when reheating.

Can I Substitute the Jasmine Rice?

Yes, you can use other types of rice, like basmati or brown rice. Just note that cooking times and liquid ratios may vary, so be sure to check the package instructions for the best results. Brown rice will take longer to cook and may need more liquid.