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This grilled salmon with mango salsa and coconut rice brings a tropical breeze to your dinner table. You get juicy salmon with bright citrus, creamy coconut rice, and a salsa that pops with sweetness from mango and just the right hit of zesty lime. It is perfect when you want a meal that tastes like vacation any night of the week.
My family devours this every time mangoes turn golden and I always feel like I am on a sun-filled patio when we eat it. Even those who do not think they love fish end up fighting for every last bite.
Ingredients
- Salmon fillets: firm and richly flavored makes the perfect protein to stand up to bold toppings buy fresh if possible
- Olive oil: gives richness to both the marinade and salsa go for extra virgin for best flavor
- Lime zest and juice: fresh lime adds a crucial zing choose limes that feel heavy for their size
- Garlic: gives mellow depth after marinating use fresh cloves rather than jarred
- Salt and black pepper: for seasoning aim for flaky salt and freshly cracked pepper if you can
- Coconut water and coconut milk: create that deeply fragrant creamy rice check the label for pure coconut water no added sugars
- Jasmine rice: beautifully aromatic and slightly sticky rinse it well before cooking for fluffiest texture
- Mango: delivers juicy sweetness ripe and a little soft to the touch means perfect
- Red bell pepper: adds crunch and a mild sweet flavor pick peppers with shiny skin and no wrinkles
- Cilantro: imparts fresh herby notes skip if you dislike it but I love how it lifts the salsa
- Red onion: adds bite rinse with cold water to noticeably mellow its sharpness
- Avocado: provides creamy richness make sure it yields slightly when pressed
- Extra lime juice, olive oil and coconut water: bind the salsa and keep everything glistening and bright
Instructions
- Marinate the Salmon:
- Whisk together olive oil, lime zest, lime juice, and garlic in a shallow baking dish until fully blended. Sprinkle in salt and black pepper then lay salmon fillets in a single layer skin side up to fully coat each with marinade. Cover and refrigerate for at least 15 minutes and up to 30, flip fillets to ensure even coverage and marinate for another 15 to 30 minutes. The longer marinating time deepens the flavor without breaking down the delicate salmon.
- Grill the Salmon:
- Preheat your outdoor grill or stovetop grill pan to medium-high during the final minutes of marinating. Use a paper towel dipped in olive oil to rub down the grill grates which prevents sticking. Gently place salmon fillets on the grill and let them sear without moving for about three minutes so a crust forms. Flip with a wide spatula and grill another two to three minutes or until the flesh just flakes with a fork. Be careful when flipping since salmon is delicate and breaks easily.
- Make the Coconut Rice:
- Add coconut water, coconut milk, rinsed jasmine rice, and salt to a medium saucepan. Stir well and bring to a rolling boil uncovered over medium-high heat. Once boiling quickly cover with a lid and reduce to the lowest simmer. Cook for about 20 minutes undisturbed until the liquid evaporates and rice is tender. Remove from heat and let the rice sit with the lid on for five minutes to steam before fluffing with a fork which ensures it is perfectly fluffy while infused with coconut flavor.
- Prepare the Mango-Avocado Salsa:
- While the rice cooks, dice the mango, avocado, and red bell pepper, then chop the onion and cilantro and add all to a mixing bowl. Drizzle over the lime juice, olive oil, and coconut water. Gently toss so the avocado and mango keep their shape. Taste and season with salt and pepper. For the very best flavor make this salsa right before serving so it stays fresh and brightly colored.
- Serve:
- Spoon the coconut rice onto plates then top with a salmon fillet. Generously pile the mango-avocado salsa over the salmon so a little spills onto the rice. Serve immediately while the salmon is still warm and the rice smells heavenly.
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Mango is my favorite ingredient here because it is pure summer and adds island sweetness that ties everything together. My daughter always volunteers to peel and dice the mango because she loves sneaking little bites and watching the colors come together in the bowl.
Storage Tips
Store each component separately in airtight containers in the refrigerator. The salmon keeps well for two days getting even better as it absorbs extra marinade. Coconut rice can be refrigerated up to four days and tastes great reheated with a splash of water. Keep salsa in a tightly sealed jar and use within one day for best avocado texture.
Ingredient Substitutions
Swap salmon for another fish like mahi mahi or sea bass for a change or even grilled tofu for a vegetarian option. If ripe mangos are not available peaches or pineapple work beautifully in the salsa. Feel free to use basmati rice or even brown rice though the coconut flavor shines best with jasmine.
Serving Suggestions
This dish pairs wonderfully with a light green salad tossed with more lime or a cool cucumber slaw. If you like a little heat scatter on some thinly sliced chili before serving. I love to bring out a chilled rosé or sparkling coconut water for a true summer meal.
Cultural Context
Coconut rice is found across Asia the Caribbean and parts of Africa each with its unique touch. Fish and fruit salsas echo coastal flavors where families cook what is freshest from the market or the sea. Mango salsa has become a favorite on American summer tables for its balance of sweet and tangy.
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This tropical dinner brings summer to your table any time of year. With fresh mango, coconut, and lime, every bite feels like a getaway.
Frequently Asked Questions
- → How should I marinate the salmon?
Coat the salmon fillets in a mixture of olive oil, lime zest, lime juice, and garlic. Let them marinate in the refrigerator for 15–30 minutes on each side to infuse flavor and keep the fish moist.
- → What's the key to creamy coconut rice?
Use a blend of coconut water and canned coconut milk with jasmine rice. Simmer the mixture covered until liquid is absorbed, then fluff and let it rest for the creamiest texture.
- → Can I substitute the mango in the salsa?
Yes, pineapple or papaya are great alternatives if mango isn't available. They keep the salsa fresh, sweet, and vibrant.
- → How do I prevent the salmon from sticking to the grill?
Preheat the grill and brush the grates with olive oil before placing the salmon on top. This helps create a nonstick surface and ensures even cooking.
- → What toppings work well with this dish?
Fresh cilantro, extra lime wedges, or thinly sliced jalapeño can add brightness and a touch of heat to each serving.