Description
A flavorful and refreshing dish featuring grilled salmon, sweet mango salsa, and creamy coconut rice.
Ingredients
Scale
- 1.5 lbs salmon fillet
- 1 tbsp olive oil
- Salt and pepper to taste
- For the Mango Salsa:
- 1 ripe mango, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup cilantro, chopped
- 1 jalapeño, seeded and minced
- 1 lime, juiced
- For the Coconut Rice:
- 1 cup jasmine rice
- 1 can (13.5 oz) coconut milk
- 1/2 cup water
- 1/2 tsp salt
Instructions
- Preheat your grill to medium-high heat.
- Pat the salmon fillet dry and brush with olive oil. Season with salt and pepper.
- In a bowl, combine diced mango, red onion, cilantro, jalapeño, and lime juice for the salsa. Mix well.
- Rinse the jasmine rice. In a saucepan, combine rice, coconut milk, water, and salt. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes, or until liquid is absorbed. Let stand for 5 minutes, then fluff with a fork.
- Grill the salmon for 4-6 minutes per side, or until cooked through and flakes easily with a fork.
- Serve the grilled salmon over the coconut rice, topped with mango salsa.
Notes
- For extra spice, leave some seeds in the jalapeño.
- You can substitute other white fish for salmon.
- Ensure your mango is ripe for the best salsa flavor.
- Prep Time: 20 min
- Cook Time: 25 min
- Category: Dinner
- Method: Grilling
- Cuisine: Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 15g
- Sodium: 400mg
- Fat: 35g
- Saturated Fat: 18g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 120mg
Keywords: grilled salmon, mango salsa, coconut rice, seafood recipe, healthy dinner, summer meal