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Grilled Salmon With Mango Salsa And Coconut Rice

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Grilled Salmon with Mango Salsa and Coconut Rice bursting with fresh lime, garlic, and tropical flavors. This healthy seafood dinner is light, vibrant, and perfect for summer grilling or family meals.

Ingredients

For the Salmon

4 (6 oz) skinless salmon fillets

3 Tbsp olive oil (plus more for grill)

2 tsp lime zest

3 Tbsp fresh lime juice

3 cloves garlic (crushed)

Salt and freshly ground black pepper (to taste)

For the Coconut Rice

1 ½ cups coconut water

1 ¼ cups canned coconut milk

1 ½ cups jasmine rice (rinsed and drained well)

½ tsp salt

For the Mango Avocado Salsa

1 large mango (peeled and diced)

¾ cup chopped red bell pepper (about ½ large)

¼ cup chopped fresh cilantro

⅓ cup chopped red onion (rinsed and drained)

1 large avocado (peeled and diced)

1 Tbsp fresh lime juice

1 Tbsp olive oil

1 Tbsp coconut water

Salt and pepper (to taste)

Instructions

For the Salmon

In an 11×7-inch baking dish, whisk together olive oil, lime zest, lime juice, and crushed garlic. Season generously with salt and pepper.

Place salmon fillets in the dish, cover, and marinate in the refrigerator for 15–30 minutes. Flip salmon and marinate an additional 15–30 minutes.

During the last 10 minutes of marinating, preheat grill to medium-high heat.

Brush grill grates with oil. Grill salmon about 3 minutes per side, or until just cooked through. Turn carefully as salmon is delicate.

For the Coconut Rice

While salmon marinates, prepare rice. In a medium saucepan, bring coconut water, coconut milk, rice, and salt to a full boil.

Cover and reduce to a simmer. Cook about 20 minutes, until liquid is mostly absorbed (drain any slight excess if needed).

Fluff with a fork and let rest 5 minutes before serving.

For the Mango Avocado Salsa

While salmon grills, combine mango, bell pepper, cilantro, red onion, avocado, lime juice, olive oil, and coconut water in a bowl.

Season with salt and pepper to taste and gently toss to combine.

To Serve

Serve grilled salmon warm over coconut rice and generously top with mango avocado salsa.

Notes

Let salmon rest 3–5 minutes after grilling for best texture.

Use ripe but firm mango and avocado to prevent mushy salsa.

For extra heat, add finely diced jalapeño to the salsa.

This recipe can also be baked at 400°F for 10–12 minutes if you don’t have a grill.

Store leftovers in airtight containers for up to 2 days.

Find it online: https://allrecipesmade.com/grilled-salmon-with-mango-salsa-and-coconut-rice/