Grilled Salmon Mango Coconut Rice (Print Version)
Grilled salmon with mango salsa and coconut rice offers a colorful, taste-packed tropical-inspired meal.
# Ingredients:
→ For the Salmon
01 -
4 skinless salmon fillets (approximately 170 grams each)
02 -
45 millilitres extra virgin olive oil, plus additional for brushing
03 -
2 teaspoons finely grated lime zest
04 -
45 millilitres freshly squeezed lime juice
05 -
3 garlic cloves, crushed
06 -
Sea salt, to taste
07 -
Freshly ground black pepper, to taste
→ For the Coconut Rice
08 -
360 millilitres coconut water
09 -
300 millilitres canned coconut milk
10 -
255 grams jasmine rice, thoroughly rinsed and drained
11 -
0.5 teaspoon salt
→ For the Mango-Avocado Salsa
12 -
1 large ripe mango, peeled and diced
13 -
120 grams red bell pepper, finely chopped
14 -
15 grams fresh coriander, chopped
15 -
50 grams red onion, rinsed and drained, finely chopped
16 -
1 large avocado, peeled and diced
17 -
15 millilitres fresh lime juice
18 -
15 millilitres extra virgin olive oil
19 -
15 millilitres coconut water
20 -
Sea salt, to taste
21 -
Ground black pepper, to taste
# Instructions:
01 -
In a shallow glass dish, whisk together olive oil, lime zest, lime juice, and crushed garlic. Season generously with sea salt and freshly ground black pepper. Submerge the salmon fillets, ensuring full coverage. Cover and refrigerate for 15 to 30 minutes, then turn fillets and marinate for another 15 to 30 minutes.
02 -
Preheat the grill to medium-high heat during the final 10 minutes of marination. Lightly brush the grill grates with olive oil to prevent sticking. Gently place salmon fillets on the grill and cook for approximately 3 minutes per side, turning only once, until just cooked through and flaky.
03 -
In a medium saucepan, combine coconut water, coconut milk, jasmine rice, and salt. Bring to a vigorous boil over medium-high heat. Reduce the heat to low, cover, and simmer for about 20 minutes until the liquid is absorbed. Remove from heat, fluff the rice with a fork, and set aside to rest for 5 minutes.
04 -
In a medium mixing bowl, combine diced mango, red bell pepper, chopped coriander, red onion, and diced avocado. Drizzle with lime juice, olive oil, and coconut water. Gently toss to coat evenly, then season with salt and black pepper to taste.
05 -
Arrange the coconut rice on serving plates. Top each portion with a grilled salmon fillet and finish with a generous spoonful of mango-avocado salsa. Serve immediately while warm.
# Notes:
01 -
For optimal texture, avoid overcooking the salmon; remove from the grill as soon as it flakes easily with a fork.