Grilled Salmon with Mango Salsa & Coconut Rice
A vibrant dish featuring grilled salmon paired with a refreshing mango salsa and creamy coconut rice, perfect for any occasion.
Ingredients
For the Grilled Salmon
- 4 pieces Salmon fillets Opt for wild-caught for best flavor.
- Salt and pepper to taste
For the Mango Salsa
- 2 pieces Ripe mangoes, diced Fresh and ripe for best sweetness.
- 1 piece Red bell pepper, diced
- 1/4 piece Red onion, finely chopped
- 1 piece Jalapeño, minced (optional) Add for extra heat.
- 1 tablespoon Juice of lime
For the Coconut Rice
- 2 cups Cooked jasmine rice Use as a base for the dish.
- 1 can Coconut milk (13.5 oz)
- Salt and pepper to taste
Garnish
- 1 bunch Fresh cilantro For garnish.
Instructions
Preparation of Mango Salsa
- In a bowl, combine the diced mangoes, red bell pepper, red onion, and jalapeño.
- Squeeze in the lime juice and add salt to taste. Mix gently to combine.
- Set aside for at least 15 minutes to allow the flavors to meld.
Cooking the Coconut Rice
- In a saucepan, combine the cooked jasmine rice with the coconut milk.
- Over medium heat, bring to a simmer and cook until heated through, stirring occasionally.
- Season with salt and pepper according to your taste.
Grilling the Salmon
- Preheat your grill to medium-high heat.
- Season the salmon fillets with salt and pepper on both sides.
- Place the salmon skin-side down on the grill and cook for about 6-8 minutes, depending on thickness.
- Gently flip the salmon and grill for another 3-5 minutes until the fish flakes easily with a fork.
Plating the Dish
- On each plate, serve a generous scoop of coconut rice.
- Place the grilled salmon on top, and spoon the vibrant mango salsa over it.
- Garnish with fresh cilantro for that extra touch.
Notes
Let the salmon rest for a few minutes off the grill before serving. This allows the juices to redistribute, keeping the fish moist. Consider serving with a light arugula salad or grilled corn on the side for added freshness.