Go Back
- 4 salmon fillets - 1 cup jasmine rice - 1 can (13.5 oz) coconut milk - 1 ripe mango, diced - 1/2 red onion, finely chopped - 1 red bell pepper, diced - 2 tablespoons olive oil - Juice of 1 lime - 1 jalapeño, finely chopped (optional) These ingredients make my grilled salmon shine! The salmon fillets are the star. They offer a rich and tender flavor. Jasmine rice adds a lovely base. It soaks up the coconut milk’s creaminess. The coconut milk gives the rice a sweet touch. Mango salsa brings a fresh kick. Ripe mangoes are sweet and juicy. They balance the salmon’s richness. Red onion adds a nice crunch. Red bell pepper brings color and sweetness. You can add jalapeño for heat, if you want. Do not forget the olive oil and lime juice! They help marinate the salmon. This adds flavor and keeps it moist. Each ingredient plays a key role in this dish. Together, they create a tropical paradise on your plate. For the full recipe, check out the details above. To start, we need to marinate the salmon. In a shallow dish, mix together the olive oil, lime juice, salt, and pepper. This marinade will add great flavor. Place the salmon fillets in the dish, making sure to coat them well. Let them soak in the marinade for about 15 minutes. This brief time helps enhance the taste without overpowering the fish. Next, let's make the coconut rice. First, rinse the jasmine rice under cold water. This step is key to removing excess starch. Rinse until the water runs clear. In a medium saucepan, combine the rinsed rice with coconut milk, water, and a pinch of salt. Bring this mixture to a boil over medium heat. Once boiling, reduce the heat to low. Cover the pot and let it simmer for about 15 minutes. The rice should be tender and the liquid absorbed. Once done, let it sit for 5 minutes before fluffing it with a fork. While the rice cooks, it's time to whip up the mango salsa. Take a medium bowl and mix together the diced mango, chopped red onion, diced red bell pepper, jalapeño (if you want some heat), chopped cilantro, lime juice, and a bit of salt. Stir it well and let it sit. Allowing the salsa to rest helps the flavors blend beautifully. Now, we get to grill the salmon. Preheat your grill to medium-high heat. Take the salmon out of the marinade and place it skin-side down on the grill. Cook for 4-5 minutes per side. You will know it’s done when it flakes easily with a fork. Keep an eye on it to avoid overcooking. For serving, place a generous scoop of coconut rice on each plate next to the grilled salmon. Top the salmon with a hearty portion of mango salsa. If you like, add some fresh lime wedges or a sprinkle of extra cilantro for a nice touch. Enjoy your delicious meal! For the complete recipe, check out the Full Recipe. - To get perfect grill marks, preheat your grill. This helps the salmon sear quickly. - Place the salmon skin-side down first. This protects the delicate fish. - Avoid overcooking. Grill for 4-5 minutes per side. The fish should flake easily. - Rinse the jasmine rice to remove excess starch. It keeps the rice fluffy. - Combine coconut milk and water for flavor. Use a pinch of salt for taste. - If rice is too wet, let it sit for a few minutes uncovered. It will absorb moisture. - For extra flavor, add diced jalapeño or fresh herbs like mint. - Try serving the salsa with grilled chicken or tacos for a tasty twist. - You can also use lime zest to brighten up the salsa. {{image_2}} - You can make this dish gluten-free by checking labels on all products. - For coconut milk, you can use almond milk or soy milk. This will change the flavor a bit. - Feel free to swap mango for other tropical fruits. Pineapple or papaya works great too. - For salmon, try using a teriyaki or garlic marinade. These add a nice twist. - If you don’t have a grill, you can bake or pan-sear the salmon. Bake at 400°F for about 15 minutes. - You can also use brown rice or basmati rice instead of jasmine. Adjust cooking times as needed. Explore the Full Recipe for more details and tips! After enjoying your grilled salmon with mango salsa and coconut rice, you may have leftovers. To store them properly, follow these steps: - Grilled Salmon: Place the salmon in an airtight container. It can stay fresh in the fridge for up to three days. - Coconut Rice: Store the rice in a separate airtight container. It also lasts about three days in the fridge. - Mango Salsa: Keep the salsa in a small container. It will taste best if used within two days. When ready to eat, reheat the salmon and rice in the microwave. Heat them in short bursts to avoid drying them out. Stir the rice and check the salmon often. Enjoy your leftovers! If you want to save your grilled salmon, coconut rice, or mango salsa for later, freezing is a great option: - Freezing Salmon: Wrap each salmon fillet tightly in plastic wrap. Place them in a freezer bag. They can last up to three months. - Freezing Coconut Rice: Let the rice cool completely. Then, pack it into freezer bags. Squeeze out as much air as possible. It will keep well for about three months. - Freezing Mango Salsa: Store salsa in a freezer-safe container. Leave some space at the top for expansion. It can be frozen for up to two months. When you’re ready to enjoy these again, thaw them in the fridge overnight. For reheating, warm the salmon and rice in the microwave. You can also use a skillet on low heat. Serve your salsa fresh for the best taste. To grill salmon, cook it for 4-5 minutes per side. The salmon should flake easily when done. For perfect results, aim for an internal temperature of 145°F. Always check the thickest part of the fillet. Yes, frozen salmon works well. Thaw it in the fridge overnight for best results. If you're in a hurry, place it in a sealed bag and run it under cold water. Pat it dry before marinating. This helps the flavors stick better. Grilled salmon pairs wonderfully with many sides. Consider serving it with: - Coconut rice - Steamed vegetables - Quinoa salad - Garlic bread - Mixed greens These sides complement the rich flavors of the salmon and mango salsa. For a fun twist, try adding a fruit salad for freshness. For the complete recipe, check out the Full Recipe section. This blog post details a delightful salmon dish with coconut rice and fresh mango salsa. We covered each step, from marinating the salmon to grilling it just right. You learned tips for perfect grilling and making fluffy rice. We also explored variations, storage options, and answered common questions. Enjoy these flavors and share this meal with friends or family. Cooking should be fun and rewarding, so experiment with your own twists. Good luck in the kitchen!

Grilled Salmon with Mango Salsa and Coconut Rice

Escape to a Tropical Paradise with this mouthwatering Tropical Paradise Salmon recipe! Featuring grilled salmon fillets paired with creamy coconut rice and a fresh mango salsa, this dish is bursting with flavor and perfect for any occasion. In just 45 minutes, you can impress your family and friends with this vibrant meal. Click through to explore the full recipe and start your culinary adventure today!
Print Recipe Pin Recipe

Ingredients
  

4 salmon fillets

2 tablespoons olive oil

Salt and pepper to taste

Juice of 1 lime

1 cup jasmine rice

1 can (13.5 oz) coconut milk

1 cup water

1 ripe mango, diced

1/2 red onion, finely chopped

1 red bell pepper, diced

1 jalapeño, finely chopped (optional)

1/4 cup fresh cilantro, chopped

1 tablespoon lime juice

Salt to taste

Instructions
 

Marinate the Salmon: In a shallow dish, combine olive oil, lime juice, salt, and pepper. Place the salmon fillets in the marinade, turning to coat evenly. Let them sit for about 15 minutes.

    Prepare the Coconut Rice: Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice, coconut milk, water, and a pinch of salt. Bring it to a boil over medium heat.

      Cook the Rice: Once boiling, reduce the heat to low, cover, and simmer for about 15 minutes or until the rice is tender and the liquid is absorbed. Remove from heat and let it sit for another 5 minutes before fluffing with a fork.

        Make the Mango Salsa: In a medium bowl, combine the diced mango, red onion, red bell pepper, jalapeño (if using), cilantro, lime juice, and a pinch of salt. Mix well and set aside to allow the flavors to meld.

          Grill the Salmon: Preheat the grill to medium-high heat. Remove the salmon from the marinade and place it skin-side down on the grill. Cook for 4-5 minutes per side, or until the salmon is cooked through and flakes easily with a fork.

            Serve It Up: On a plate, serve a generous scoop of coconut rice alongside the grilled salmon fillet. Top the salmon with a hefty portion of mango salsa.

              Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4