This vibrant and delicious dish combines the rich, savory flavors of grilled salmon with the sweet and tangy mango salsa, all served alongside aromatic coconut rice. It’s perfect for a light yet satisfying meal that’s bursting with tropical flavors. Let’s dive into the recipe!
Ingredients:
For the Salmon:
- 4 salmon fillets (about 6 oz each)
- 2 tablespoons olive oil
- Juice of 1 lime
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
For the Mango Salsa:
- 1 large ripe mango, peeled, pitted, and diced
- 1/2 red onion, finely diced
- 1/2 red bell pepper, diced
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- 1 small jalapeño, seeded and finely chopped (optional, for heat)
- Salt, to taste
For the Coconut Rice:
- 1 1/2 cups jasmine rice
- 1 cup coconut milk (full-fat or light)
- 1 cup water
- 1 tablespoon sugar (optional for a touch of sweetness)
- 1/2 teaspoon salt
Instructions:
1. Prepare the Marinade for Salmon
In a small bowl, whisk together the olive oil, lime juice, minced garlic, smoked paprika, salt, and pepper. This marinade enhances the salmon’s flavor with a balance of zesty lime and savory garlic. Place the salmon fillets in a shallow dish and pour the marinade over them. Ensure the fillets are well-coated by turning them gently in the marinade. Let the salmon marinate in the refrigerator for at least 20 minutes, allowing the flavors to penetrate the fish.
2. Make the Coconut Rice
While the salmon is marinating, prepare the coconut rice. Rinse the jasmine rice under cold water until the water runs clear, which removes excess starch and prevents the rice from becoming sticky. In a medium saucepan, combine the rice, coconut milk, water, sugar (if using), and salt. Bring the mixture to a boil over medium heat, then reduce the heat to low, cover the saucepan, and let the rice simmer for 18-20 minutes, or until the rice is tender and the liquid has been absorbed. Fluff the rice with a fork and set it aside, keeping it covered to stay warm.
3. Prepare the Mango Salsa
While the rice is cooking, prepare the refreshing mango salsa. In a medium mixing bowl, combine the diced mango, red onion, red bell pepper, cilantro, lime juice, and jalapeño (if using). Season with a pinch of salt to taste. Gently stir all the ingredients together until well combined. Set the salsa aside, allowing the flavors to meld together.
4. Grill the Salmon
Preheat your grill to medium-high heat. Once the grill is hot, lightly oil the grill grates to prevent the salmon from sticking. Place the salmon fillets skin-side down on the grill and cook for 4-5 minutes per side, depending on the thickness of the fillets, until the salmon is opaque and flakes easily with a fork. If you prefer crispy skin, let it cook a bit longer on the skin side before flipping.
5. Assemble and Serve
To serve, scoop a portion of the fluffy coconut rice onto each plate. Place a grilled salmon fillet on top or next to the rice. Generously spoon the vibrant mango salsa over the salmon, allowing the sweet and spicy flavors to complement the fish. For an extra burst of freshness, you can squeeze a little lime juice over the entire dish and garnish with additional cilantro.
Tips for Success:
- Salmon Selection: Choose wild-caught salmon for a richer flavor and firmer texture. It grills beautifully and holds up well to the bold flavors of the salsa and rice.
- Make-Ahead Option: The mango salsa can be made up to a day ahead of time. In fact, letting it sit in the fridge for a few hours helps the flavors develop.
- Rice Substitute: For a lighter option, you can substitute jasmine rice with cauliflower rice or quinoa.