Grilled Salmon with Mango Coconut Rice
Grilled Salmon with Mango Coconut Rice is a tropical delight that transports your taste buds to a sun-soaked paradise, no matter the season. This vibrant dish features flaky, perfectly grilled salmon complemented by sweet mango salsa and creamy coconut rice. Ideal for summer barbecues or cozy dinners, it’s not only easy to prepare but sure to impress your family and friends with its stunning presentation and delightful flavors.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves 2
- Category: Main
- Method: Grilling
- Cuisine: Tropical
Ingredients
Scale
- 2 (6 oz) fresh salmon fillets
- 1 ripe mango, diced
- 1 cup short-grain rice
- 1 cup coconut milk
- 1 cup water
- 2 tbsp lime juice (freshly squeezed)
- 2 tbsp olive oil
- Salt and pepper to taste
- Cilantro (optional)
Instructions
- Rinse the rice under cold water until clear. In a pot, combine rice, coconut milk, and water. Bring to a boil, then reduce to low heat, cover, and simmer for 15 minutes until fluffy.
- While the rice cooks, brush salmon fillets with olive oil and season with salt, pepper, and lime juice. Let marinate for 10 minutes.
- Preheat the grill to medium-high heat (400°F). Grill salmon skin-side down for 6-8 minutes per side until opaque and flakes easily.
- Prepare mango salsa by mixing diced mango with lime juice, salt, and cilantro in a bowl.
- Fluff cooked coconut rice with a fork. Serve by scooping rice onto plates, topping with grilled salmon and mango salsa.
Nutrition
- Serving Size: 1 salmon fillet with coconut rice and mango salsa (approximately 300g)
- Calories: 520
- Sugar: 10g
- Sodium: 350mg
- Fat: 25g
- Saturated Fat: 9g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 70mg
Keywords: Feel free to substitute mango with pineapple or add jalapeños for a spicy kick. Always taste your marinade before using it on salmon; adjust sweetness or acidity as needed.