This grilled salmon is fresh and tasty, topped with a bright mango salsa that adds a sweet twist! The combination of flavors makes this dish really pop!
Who doesn’t love a meal that looks fancy but is so easy to make? The creamy coconut rice is a cozy side that pairs perfectly with the salmon. Trust me, your taste buds will thank you!
Key Ingredients & Substitutions
Salmon: Fresh salmon fillets are the star of this dish. If salmon isn’t available, you can use trout or tilapia. They grill nicely too, though adjust cooking time based on thickness.
Mango: The mango salsa brings sweetness! If fresh mangoes are hard to find, try using canned mango or even peach. Just ensure they’re juicy to keep that fresh taste.
Coconut Milk: Full-fat coconut milk gives a creamy texture. If you want a lighter option, use light coconut milk, but the creaminess will be less rich. You could also use unsweetened almond or soy milk for a different flavor.
Rice: Jasmine rice is perfect for this dish, but you can substitute with basmati rice for a nutty aroma. Brown rice is healthier but will require a longer cooking time.
How Do You Grill Salmon Perfectly?
Grilling salmon can be tricky, but with the right technique, you’ll nail it! Here’s how:
- Make sure your grill is preheated to medium-high. This helps to create a nice crust.
- Brush the salmon fillets with olive oil to prevent sticking. Season generously with spices.
- Place the salmon skin-side down on the grill. Avoid moving it for the first few minutes to get a good sear.
- Grill each side for about 4-5 minutes. When it easily flakes with a fork, it’s done!
My tip? Use a fish spatula to flip the salmon gently. Enjoy the grill marks they leave behind for extra flavor!
Grilled Salmon with Fresh Mango Salsa and Creamy Coconut Rice
Ingredients You’ll Need:
For the Grilled Salmon:
- 4 salmon fillets (6 oz each), skin on
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
- 1 lime, cut into wedges (for serving)
For the Fresh Mango Salsa:
- 2 ripe mangoes, peeled and diced
- 1/2 red bell pepper, finely diced
- 1/4 red onion, finely chopped
- 1 small jalapeño, seeded and minced
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- Salt, to taste
For the Creamy Coconut Rice:
- 1 cup jasmine rice
- 1 cup coconut milk (full fat)
- 1 cup water
- 1/2 teaspoon salt
- 1 teaspoon sugar (optional)
- 1 tablespoon shredded coconut, toasted (optional garnish)
How Much Time Will You Need?
This delicious dish takes about 10 minutes for preparation and approximately 25-30 minutes for cooking, making a total of about 40 minutes from start to finish. You’ll love how quickly this colorful meal comes together!
Step-by-Step Instructions:
1. Prepare the Creamy Coconut Rice:
In a medium saucepan, combine the jasmine rice, coconut milk, water, salt, and optional sugar. Bring this mixture to a boil over medium heat. Once boiling, reduce the heat to low, cover, and let it simmer for 15-18 minutes until the rice is tender and the liquid has been absorbed. After that, remove it from heat and keep it covered for 5 more minutes. Fluff it gently with a fork just before serving and consider adding some toasted shredded coconut on top for a delightful crunch.
2. Prepare the Fresh Mango Salsa:
While the rice is cooking, let’s whip up that vibrant mango salsa! In a mixing bowl, combine the diced mangoes, finely diced red bell pepper, chopped red onion, minced jalapeño, and fresh cilantro. Squeeze the juice of one lime over everything, add salt to taste, and toss gently. Set this salsa aside so the flavors can blend beautifully.
3. Season and Grill the Salmon:
Now, onto our tasty salmon! Preheat the grill to medium-high heat. While it’s heating up, brush the salmon fillets with olive oil on both sides. Season them generously with ground cumin, smoked paprika, salt, and pepper. Once the grill is hot, place the salmon fillets skin-side down. Grill for about 4-5 minutes on each side, or until the salmon is cooked through and easily flakes apart with a fork.
4. Serve and Enjoy:
Carefully remove the salmon from the grill. It’s time to plate up! Place each salmon fillet on a generous bed of creamy coconut rice and top with a scoop of fresh mango salsa. Don’t forget to add the lime wedges on the side for a little extra zing. Now, dig in and enjoy this fresh and colorful meal!
Frequently Asked Questions
Can I Use Frozen Salmon for This Recipe?
Yes, you can use frozen salmon! Just make sure to thaw it completely in the refrigerator overnight or by placing it in a sealed bag submerged in cold water for quick thawing. Pat it dry before seasoning for the best results.
Can I Make the Mango Salsa Ahead of Time?
Absolutely! You can prepare the mango salsa up to 2 hours in advance. Just keep it covered in the refrigerator to maintain freshness. The flavors will actually get even better as they meld!
How Should I Store Leftover Coconut Rice and Salmon?
Store any leftover coconut rice and salmon in airtight containers in the refrigerator for up to 3 days. To reheat, warm the rice gently in the microwave or on the stovetop with a splash of water or coconut milk to rehydrate it, and warm the salmon until just heated through.
Can I Make This Dish Spicier?
Yes! If you prefer more heat, feel free to add extra jalapeño or even a dash of your favorite hot sauce in the mango salsa. You can also cayenne pepper on the salmon for an added kick!
