Grilled Salmon Mango Salsa Coconut Rice Recipe

Imagine a dish that transports you to a tropical paradise with every bite! This Grilled Salmon with vibrant Mango Salsa and creamy Coconut Rice is a symphony of flavors and textures. It’s an easy yet elegant meal perfect for weeknights or entertaining, bringing a burst of sunshine to your table.

Ingredients

• 1 cup jasmine rice, rinsed
• 1 cup full-fat coconut milk
• 1/2 cup water
• 1/2 teaspoon salt
• 2 ripe mangoes, peeled, pitted, and diced
• 1/4 cup red onion, finely diced
• 1/4 cup fresh cilantro, chopped
• 1 jalapeño, seeded and minced (optional, for heat)
• Juice of 1 lime
• Pinch of salt
• 4 (6-ounce) salmon fillets, skin on or off
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and freshly ground black pepper to taste
• Lime wedges, for serving

Instructions

1. **Prepare the Coconut Rice:** In a medium saucepan, combine the rinsed jasmine rice, coconut milk, water, and salt. Bring to a boil over medium-high heat. Once boiling, reduce heat to low, cover, and simmer for 15-18 minutes, or until all liquid is absorbed and rice is tender. Remove from heat and let stand, covered, for 5 minutes before fluffing with a fork.
2. **Make the Mango Salsa:** While the rice cooks, in a medium bowl, combine the diced mangoes, red onion, cilantro, minced jalapeño (if using), lime juice, and a pinch of salt. Stir gently to combine. Set aside to allow flavors to meld.
3. **Prepare the Salmon:** Pat the salmon fillets dry with paper towels. Drizzle with olive oil and season evenly with smoked paprika, garlic powder, onion powder, salt, and pepper.
4. **Grill the Salmon:** Preheat your grill or grill pan to medium-high heat. Once hot, place the salmon fillets skin-side down (if applicable). Grill for 4-6 minutes per side, depending on thickness, until cooked through and flaky. The internal temperature should reach 145°F (63°C).
5. **Assemble and Serve:** Divide the coconut rice among serving plates. Top each rice portion with a grilled salmon fillet. Spoon a generous amount of fresh mango salsa over the salmon. Garnish with extra cilantro and serve immediately with lime wedges.