Description
This Grilled Salmon with Mango Avocado Salsa & Coconut Rice delivers juicy, smoky salmon fillets topped with vibrant mango–avocado salsa, served over creamy, fragrant coconut rice—a perfect balance of smoky, sweet, tangy, and creamy flavors.
Ingredients
Scale
- 1 cup jasmine rice
- 1 cup unsweetened canned coconut milk
- 1 cup water
- ½ tsp salt
- 1 tsp sugar (optional)
- Zest of ½ lime (optional)
- 1 ripe mango, peeled and diced
- ½ red bell pepper, finely diced
- ¼ red onion, minced
- 1 jalapeño, seeds removed and minced (optional)
- 2 Tbsp chopped fresh cilantro
- Juice of 1 lime
- Pinch of salt
- 4 salmon fillets (6 oz/170 g each), skin on
- 1 Tbsp olive oil
- 1 tsp smoked paprika
- ½ tsp garlic powder
- Zest and juice of ½ lime
- Salt and pepper, to taste
Instructions
- Rinse jasmine rice under cold water until clear. Combine rice, coconut milk, water, salt, and sugar in a medium saucepan. Bring to gentle boil over medium heat, stirring occasionally.
- Reduce heat to low, cover, and cook undisturbed for 15 minutes. Remove from heat and keep covered for 10 minutes. Fluff rice with fork and stir in lime zest if desired.
- In a medium bowl, combine diced mango, red bell pepper, red onion, jalapeño (if using), chopped cilantro, lime juice, and salt. Toss gently and refrigerate until serving.
- Pat salmon fillets dry. Whisk olive oil, smoked paprika, garlic powder, lime zest and juice, salt, and pepper. Brush mixture over salmon flesh side and let rest 5 minutes.
- Preheat grill or grill pan to medium-high (400 °F/205 °C). Oil grates to prevent sticking.
- Grill salmon skin-side down for 4–5 minutes until color changes two-thirds up. Flip and grill 3–4 minutes more until salmon flakes easily and reaches 125–130 °F.
- Transfer salmon to plate and rest 2 minutes.
- Divide coconut rice among plates, creating a small well in center.
- Place salmon fillet atop rice, skin-side down. Spoon mango-avocado salsa over salmon and rice.
- Garnish with extra cilantro and lime wedge. Serve immediately.
Notes
No grill? Use a grill pan or broiler. Spice it up with cayenne or habanero. Make salsa up to 2 hours ahead. Substitute basmati or wild rice with adjusted cooking time. For gluten-free, verify all ingredients.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 8g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 34g
- Cholesterol: 85mg