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Homemade Grilled Salmon with Mango Salsa & Coconut Rice. recipe photo
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Grilled Salmon with Mango Salsa & Coconut Rice.

A bright mango salsa paired with grilled salmon and fragrant coconut jasmine rice makes for a fresh, weeknight-friendly meal.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Servings: 4 servings

Ingredients

  • 1 1/2 cups diced mango
  • 1 shallot, diced
  • 1 jalapeño pepper, diced
  • 1/2 cup chopped cilantro
  • 2 to 3 tablespoons fresh lime juice
  • kosher salt and pepper to taste
  • 1 1/2 cups jasmine rice
  • 1 1/2 cups canned coconut milk
  • 1/2 cup coconut water or regular water
  • 1/4 teaspoon salt
  • 1 1/2 tablespoons coconut oil
  • 2 tablespoons finely shredded unsweetened coconut (optional)
  • 4 filets salmon filets
  • kosher salt and pepper for seasoning the salmon
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon onion powder

Instructions

  • Make the mango salsa: in a bowl combine diced mango, diced shallot, diced jalapeño, chopped cilantro, lime juice, and a pinch of kosher salt and pepper; toss to combine and refrigerate if making ahead.
  • Cook the coconut rice: in a medium saucepan combine jasmine rice, canned coconut milk, coconut water (or regular water), and 1/4 teaspoon salt; stir and bring to a boil over medium-high heat.
  • Reduce heat to low, cover, and simmer for about 30 minutes until the liquid is absorbed and the rice is tender.
  • Fluff the rice with a fork, stir in 1 1/2 tablespoons coconut oil, then fold in the shredded coconut if using; keep warm.
  • Preheat a grill or grill pan to high heat.
  • Pat the salmon filets dry and season all over with kosher salt, pepper, garlic powder, smoked paprika, and onion powder.
  • Grill the salmon skin-side down (if applicable) with the lid closed for 3 to 4 minutes, then gently flip and grill for 2 to 3 minutes more, until the fish is opaque and flakes easily with a fork.
  • Remove salmon from the grill and serve immediately with coconut rice, topped with the mango salsa.

Equipment

  • Bowl
  • saucepan with lid
  • Fork
  • Spatula or tongs
  • Grill or Grill Pan
  • Measuring Cups and Spoons

Notes

  • You can make the mango salsa a few hours ahead and keep refrigerated.
  • Use coconut water or plain water depending on sweetness preference.
  • Optional shredded coconut adds extra texture to the rice.
  • Adjust jalapeño amount for desired heat.