Irresistible Grilled Salmon with Mango Salsa & Coconut Rice
There’s something magical about summer meals that brings friends and family together, and this Grilled Salmon with Mango Salsa and Coconut Rice is no exception. With its flaky salmon topped with a vibrant mango avocado salsa and served on a bed of rich coconut rice, it’s a dish that feels special yet is surprisingly easy to prepare. Whether you’re hosting a backyard barbecue or looking for a delightful weeknight dinner, this recipe will surely impress everyone at your table.
What I love most about this dish is how the freshness of the ingredients shines through. The combination of sweet mango, creamy avocado, and zesty lime creates a tropical vibe that transports you straight to a sunny beach. Plus, it’s packed with nutrients, making it as wholesome as it is delicious!
Why You’ll Love This Recipe
– Fresh and Flavorful: The bright flavors of the mango salsa complement the rich salmon perfectly.
– Easy to Prepare: With just 30 minutes of prep time, you can have this meal ready in no time.
– Perfect for Any Occasion: Whether it’s a casual dinner or a festive gathering, this dish fits right in.
– Nutrient-Packed: Loaded with healthy fats from salmon and avocados, this meal is both satisfying and nourishing.
Ingredients You’ll Need
Gathering fresh ingredients is the key to making this dish sing! Here’s everything you’ll need to whip up your Grilled Salmon with Mango Salsa and Coconut Rice.
For the Salmon Marinade
– 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 1/2 cups Zico Coconut Water
– 1 1/4 cups canned coconut milk
– 1 1/2 cups jasmine rice (rinsed well and drained)
– 1/2 tsp salt
For the Mango Salsa
– 1 large mango (peeled and diced)
– 3/4 cup chopped red bell pepper (1/2 large)
– 1/4 cup chopped fresh cilantro
– 1/3 cup chopped red onion (rinsed under water and drained)
– 1 large avocado (peeled and diced)
– 1 Tbsp fresh lime juice
– 1 Tbsp olive oil
– 1 Tbsp Zico Coconut Water
– Salt and pepper (to taste)
Variations
The beauty of this recipe lies in its flexibility! Feel free to mix things up based on your preferences or what you have on hand.
– Swap the protein: Try using grilled chicken or shrimp in place of salmon for a different flavor profile.
– Change the fruit: Pineapple or peach can be wonderful substitutes for mango if you’re looking for something new.
– Add heat: If you like a kick, toss in some diced jalapeños or red chili flakes into your salsa.
– Use brown rice: For added fiber, consider swapping jasmine rice for brown rice; just adjust cooking times accordingly.
How to Make Grilled Salmon with Mango Salsa and Coconut Rice
Step 1: Marinate the Salmon
Start by combining olive oil, lime zest, lime juice, crushed garlic, salt, and pepper in a bowl. Whisk these ingredients together until well mixed. This marinade not only infuses the salmon with flavor but also helps keep it moist while grilling. Place the salmon fillets in a shallow dish or resealable bag and pour the marinade over them. Allow them to marinate for at least 15 minutes while you prepare the other components.
Step 2: Prepare the Coconut Rice
In a medium saucepan, combine Zico Coconut Water, coconut milk, rinsed jasmine rice, and salt. Bring this mixture to a boil over medium-high heat. Once boiling, reduce heat to low, cover with a lid, and let it simmer for about 18 minutes until all liquid is absorbed. Fluffy coconut rice pairs wonderfully with our grilled salmon by adding creaminess to balance out the flavors!
Step 3: Make the Mango Salsa
While your rice cooks, let’s whip up that refreshing mango salsa! In a mixing bowl, combine diced mango, chopped red bell pepper, cilantro, rinsed red onion, diced avocado, lime juice, olive oil, Zico Coconut Water, salt, and pepper. Gently toss everything together until evenly coated. This vibrant salsa adds freshness and brightness that complements our grilled salmon beautifully.
Step 4: Grill the Salmon
Preheat your grill over medium-high heat. Brush the grill grates lightly with olive oil to prevent sticking. Remove the salmon from the marinade and place it on the hot grill. Grill each fillet for about 5–7 minutes per side or until cooked through and flaky. Keep an eye out for those lovely grill marks—they’re not just pretty; they add flavor too!
Step 5: Serve It Up!
Once everything is cooked to perfection—fluffy coconut rice on plates topped with juicy grilled salmon crowned with that luscious mango salsa—serve immediately! Enjoy every bite of this delicious Grilled Salmon with Mango Salsa and Coconut Rice as you savor those summer vibes!
Pro Tips for Making Grilled Salmon with Mango Salsa and Coconut Rice
Cooking grilled salmon with mango salsa and coconut rice can be a delightful experience, and I want to share some tips to ensure your dish comes out perfectly every time. Here are some actionable tips that will elevate your cooking game!
– Choose fresh salmon: Fresh salmon fillets will give you the best flavor and texture. If possible, buy wild-caught salmon for a richer taste.
– Marinate the salmon: Allowing the salmon to marinate for at least 15 minutes before grilling will enhance its flavor. The combination of lime juice, olive oil, and garlic does wonders!
– Rinse the rice: Rinsing jasmine rice thoroughly before cooking removes excess starch, resulting in fluffy grains that won’t clump together when prepared.
– Control the grill temperature: Ensure your grill is preheated to medium-high heat. This helps achieve those lovely grill marks while cooking the fish evenly without sticking.
– Serve immediately: For the best texture and flavor, serve the dish right after preparation. The freshness of the mango salsa complements the grilled salmon beautifully.
How to Serve Grilled Salmon with Mango Salsa and Coconut Rice
Presenting this vibrant dish can make all the difference! The colorful ingredients not only taste great but also look stunning on your plate. Here are some ideas to help you serve it up beautifully.
Garnishes
– Lime wedges: A squeeze of fresh lime juice over each serving brightens up the dish.
– Fresh cilantro sprigs: A few cilantro leaves add a pop of color and flavor.
Side Dishes
– Steamed asparagus: The slight bitterness of asparagus pairs wonderfully with sweet mango salsa.
– Cucumber salad: A refreshing cucumber salad adds crunch and balances out the richness of coconut rice.
– Grilled zucchini: Zucchini cooked on the grill makes for a delicious complementary side packed with nutrients.
– Quinoa salad: Quinoa mixed with veggies offers a nutritious alternative that blends well with the flavors of this meal.
Make Ahead and Storage
Meal prepping is a great way to enjoy this delicious dish throughout the week. Here’s how you can store and preserve leftovers effectively.
Storing Leftovers
– Refrigerate promptly: Store any leftover salmon, mango salsa, or coconut rice in airtight containers within two hours of cooking.
– Use within a few days: Aim to eat refrigerated leftovers within 3 days for optimal freshness.
Freezing
– Freeze individually: Place portions of salmon and coconut rice in separate freezer-safe bags or containers to make reheating easier later on.
– Don’t freeze salsa: The texture of fresh mango salsa doesn’t hold up well after freezing; it’s best made fresh.
Reheating
– Reheat in oven or skillet: To maintain moisture, gently reheat salmon in an oven at 350°F (175°C) or in a skillet on low heat until warmed through.
– Microwave cautiously: If using a microwave, cover loosely to prevent drying out. Heat in short intervals, checking frequently.
FAQs
When trying new recipes, it’s common to have questions. Here are some frequently asked questions about grilled salmon with mango salsa and coconut rice.
Can I use frozen salmon instead of fresh?
Yes! Just be sure to thaw it completely before marinating and grilling for even cooking.
Is there a substitute for coconut milk?
You can use almond milk or oat milk as alternatives if you prefer non-coconut options; however, they won’t provide quite the same creaminess.
How do I know when my salmon is done?
Salmon is cooked when it flakes easily with a fork and has an internal temperature of 145°F (63°C).
Final Thoughts
Grilled salmon with mango salsa and coconut rice is truly a delightful dish that brings warmth and comfort during any occasion. With its vibrant flavors and colorful presentation, it’s sure to impress your family or guests. I encourage you to give this recipe a try—it’s easier than you think! Happy cooking!
