Description
A vibrant and flavorful dish, Grilled Salmon with Mango Salsa & Coconut Rice combines the rich, omega-3 packed salmon with the sweet and tangy flavors of mango salsa, all served atop creamy coconut rice. This dish is perfect for a healthy, delicious meal that’s sure to impress.
Ingredients
Scale
For the Grilled Salmon:
- 4 salmon fillets (6 oz each)
- Salt and pepper, to taste
- Olive oil, for grilling
For the Mango Salsa:
- 2 ripe mangoes, diced
- 1/2 red onion, finely chopped
- 1 jalapeño, seeded and minced (optional)
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- Salt, to taste
For the Coconut Rice:
- 1 cup jasmine rice
- 1 can (14 oz) coconut milk
- 1/2 cup water
- 1 tsp sugar
- 1/2 tsp salt
Instructions
- Prepare the Coconut Rice: Combine rice, coconut milk, water, sugar, and salt in a saucepan. Bring to a boil, then simmer covered for 18-20 minutes. Let sit, then fluff.
- Make the Mango Salsa: Mix mangoes, onion, jalapeño, cilantro, lime juice, and salt in a bowl. Set aside.
- Grill the Salmon: Season salmon with salt and pepper, brush with olive oil. Grill over medium-high heat for 4-5 minutes per side.
- Serve: Place salmon on a bed of coconut rice, topped with mango salsa.
Notes
- For the best flavor, use fresh, ripe mangoes for the salsa.
- Adjust the jalapeño in the salsa according to your heat preference.
- The coconut rice can be made ahead and reheated before serving.
- Prep Time: 20
- Cook Time: 30
- Category: Main Course
- Method: Grilling
- Cuisine: Fusion
Nutrition
- Calories: 650 kcal
- Sugar: 14g
- Sodium: 300mg
- Fat: 28g
- Saturated Fat: 15g
- Carbohydrates: 65g
- Fiber: 3g
- Protein: 37g
- Cholesterol: 80mg