Grilled Salmon Mango Coconut Rice (Print version)
Lime-marinated grilled salmon served over creamy coconut jasmine rice with fresh mango avocado salsa.
# Ingredients:
For the coconut rice
01 -
1 1/2 cups (300 g) jasmine rice, rinsed and drained
02 -
1 1/4 cups (300 ml) full-fat canned coconut milk
03 -
1 1/4 cups (300 ml) water or coconut water
04 -
1/2 teaspoon kosher salt
For the salmon
05 -
4 salmon fillets, about 6 oz (170 g) each
06 -
2 tablespoons olive oil, plus more for the grill
07 -
1 tablespoon lime zest
08 -
3 tablespoons fresh lime juice
09 -
2 cloves garlic, finely grated or minced
10 -
1 teaspoon smoked paprika
11 -
3/4 teaspoon kosher salt
12 -
1/2 teaspoon black pepper
For the mango avocado salsa
13 -
1 large ripe mango, peeled and diced
14 -
1 large avocado, diced
15 -
1/2 red bell pepper, finely diced
16 -
1/4 cup (35 g) finely diced red onion, rinsed and drained
17 -
1 small jalapeno, seeded and minced
18 -
1/3 cup chopped fresh cilantro
19 -
2 tablespoons fresh lime juice
20 -
1 tablespoon olive oil
21 -
1/4 teaspoon kosher salt, plus more to taste
For serving
22 -
Lime wedges
23 -
Extra chopped cilantro
24 -
Toasted unsweetened coconut, optional
# Instructions:
01 -
Combine rinsed rice, coconut milk, water or coconut water, and salt in a medium saucepan. Bring to a simmer, cover, reduce heat to low, and cook for 18-20 minutes until the liquid is absorbed. Remove from heat and rest covered for 10 minutes.
02 -
Pat the salmon dry. Whisk olive oil, lime zest, lime juice, garlic, smoked paprika, salt, and pepper in a shallow dish. Turn the salmon in the marinade and let it sit for 15-25 minutes while the rice cooks.
03 -
In a bowl, combine mango, avocado, bell pepper, red onion, jalapeno, cilantro, lime juice, olive oil, and salt. Fold gently and taste for more lime or salt.
04 -
Preheat a grill or grill pan to medium-high heat. Clean and oil the grates so the salmon releases cleanly.
05 -
Remove salmon from the marinade and grill for 3-5 minutes per side, depending on thickness, until lightly charred and just cooked through. The fish should flake easily and reach 145°F for fully cooked salmon.
06 -
Fluff the coconut rice with a fork. Divide it among bowls, top with grilled salmon, spoon mango avocado salsa over each fillet, and finish with lime wedges, cilantro, and toasted coconut if using.
# Good to know:
01 -
Marinate salmon for no longer than 30 minutes so the lime juice does not firm the fish too much.
02 -
Best served right after grilling while the salmon is hot and the salsa is cool.
03 -
Nutrition is an estimate per serving.