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Grilled Salmon with Mango Salsa

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Grilled Salmon with Mango Salsa and Coconut Rice is a vibrant summer meal that features perfectly grilled salmon fillets topped with a creamy mango-avocado salsa and served alongside aromatic coconut rice.

  • Author: Tina
  • Prep Time: 30 minutes
  • Cook Time: 26 minutes
  • Total Time: 56 minutes
  • Yield: 4 servings
  • Category: Main Dish
  • Method: Grilled
  • Cuisine: American, Tropical
  • Diet: Gluten Free

Ingredients

Lime Salmon

4 (6 oz) skinless salmon fillets

3 Tbsp olive oil, plus extra for grilling

2 tsp lime zest

3 Tbsp fresh lime juice

3 cloves garlic, crushed

Salt and freshly ground black pepper, to taste

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

Avocado-Mango Salsa

1 large mango, peeled and diced

3/4 cup chopped red bell pepper (about 1/2 large pepper)

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

Instructions

  1. In an 11×7-inch baking dish, whisk together olive oil, lime zest, lime juice, garlic, salt, and pepper.
  2. Place the salmon fillets in the baking dish, making sure they’re coated in the marinade. Cover and let marinate in the refrigerator for 15–30 minutes. Flip halfway through.
  3. Preheat the grill to medium-high heat during the last 10 minutes of marinating.
  4. Brush the grill grates with oil to prevent sticking. Grill the salmon for about 3 minutes on each side, or until the salmon is just cooked through.
  5. For the coconut rice, combine coconut water, coconut milk, rice, and salt in a medium saucepan. Bring to a boil.
  6. Reduce heat to low, cover, and simmer for about 20 minutes until liquid is absorbed. Fluff with a fork and let rest for 5 minutes.
  7. For the mango avocado salsa, combine diced mango, bell pepper, cilantro, red onion, avocado, lime juice, olive oil, and coconut water in a medium bowl. Toss gently.
  8. Season the salsa with salt and pepper to taste.
  9. Serve the grilled salmon on plates, topped with mango avocado salsa, alongside coconut rice.

Notes

  • For a spicy kick, add jalapeños or red pepper flakes to the salsa.
  • If preferred, substitute cauliflower rice for a lower-carb option.
  • This recipe works well with trout or halibut instead of salmon.
  • Store leftover salmon and salsa separately in the refrigerator for up to 2 days. The rice can be stored for up to 3 days.
  • Reheat rice and salmon separately. Salsa is best fresh, but can be stored for up to 1 day.

Nutrition

Find it online: https://cheftinaskitchen.com/grilled-salmon-with-mango-salsa/