Grilled Salmon with Mango Salsa and Coconut Rice

If you’re looking for a vibrant and delicious meal that’s sure to brighten your day, you’ve come to the right place! This Grilled Salmon with Mango Salsa and Coconut Rice is one of my absolute favorites. The flaky, tender salmon pairs perfectly with the creamy, refreshing mango salsa, while the coconut rice adds a delightful richness. It’s an ideal dish for busy weeknights or family gatherings—anyone lucky enough to try it will be asking for seconds!

What makes this recipe even better is how simple it is to prepare. You can whip it up in under an hour, making it perfect for those evenings when you want something special but don’t have all night to cook. Plus, with its fresh flavors and beautiful presentation, it’s bound to impress your guests!

Why You’ll Love This Recipe

• Quick and Easy: This dish comes together in just about 56 minutes, which is perfect for any night of the week.
• Fresh Flavors: The combination of mango and avocado gives a bright kick that complements the grilled salmon beautifully.
• Family-Friendly: Everyone loves salmon, especially when it’s topped with a fun salsa—this meal will please even the pickiest eaters!
• Make-Ahead Friendly: You can prep the mango salsa in advance, saving time on busy days.
• Healthy Choice: Packed with omega-3s and vitamins, this dish is not only tasty but nutritious too.

Ingredients You’ll Need

Gathering your ingredients is half the fun! For this recipe, we’ll use simple and wholesome ingredients that are easy to find. Here’s what you’ll need:

For the Salmon

• 4 (6 oz) skinless salmon fillets
• 3 Tbsp olive oil (plus more for grill)
• 2 tsp lime zest
• 3 Tbsp fresh lime juice
• 3 cloves garlic (crushed)
• Salt and freshly ground black pepper (to taste)

For the 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 well)
• 1/2 tsp salt

For the Mango Salsa

• 1 large mango (peeled and diced)
• 3/4 cup chopped red bell pepper (about 1/2 large)
• 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)

Variations

This recipe is wonderfully flexible! Feel free to get creative with these variations:

• Swap the protein: Instead of salmon, try using grilled chicken or tofu for a different twist.
• Change up the fruit: If mango isn’t your favorite, diced pineapple or peach works beautifully in the salsa.
• Add some spice: For a little kick, toss in some jalapeño or red chili flakes into the salsa.
• Try different grains: Quinoa or brown rice can be used instead of jasmine rice for a heartier base.

How to Make Grilled Salmon with Mango Salsa and Coconut Rice

Step 1: Marinate the Salmon

Start by marinating your salmon fillets. In a small bowl, mix together olive oil, lime zest, lime juice, crushed garlic, salt, and pepper. Place your salmon in a shallow dish or zip-top bag and pour this marinade over it. Let it sit for about 15 minutes. Marinating not only enhances flavor but also helps keep the fish moist while grilling.

Step 2: Prepare the Coconut Rice

While your salmon marinates, let’s get that coconut rice going! In a medium pot, combine Zico Coconut Water, canned coconut milk, jasmine rice, and salt. Bring it to a boil over medium-high heat. Once boiling, reduce heat to low, cover it up tight, and let it simmer for about 18-20 minutes until all liquid is absorbed. This step results in creamy rice packed with flavor!

Step 3: Make the Mango Salsa

Now onto one of my favorite parts—the mango salsa! In a mixing bowl, combine diced mango, chopped red bell pepper, cilantro, red onion (make sure you rinse it first!), diced avocado, lime juice, olive oil, Zico Coconut Water, salt, and pepper. Gently mix everything together until combined. The freshness of this salsa truly elevates your dish!

Step 4: Grill the Salmon

Preheat your grill over medium-high heat. Lightly grease the grates with olive oil to prevent sticking. Once hot, carefully place your marinated salmon on the grill. Cook for about 5-7 minutes on each side or until fully cooked through—look for that beautiful golden color! Grilling adds such a nice smoky flavor that complements our vibrant toppings.

Step 5: Serve It Up!

To serve your Grilled Salmon with Mango Salsa and Coconut Rice beautifully: scoop some coconut rice onto each plate as a base. Top with grilled salmon fillets and finish off by spooning generous amounts of mango salsa on top. Your guests will love this colorful presentation!

Enjoy every bite of this delightful meal that brings summer flavors straight to your table!

Pro Tips for Making Grilled Salmon with Mango Salsa and Coconut Rice

Cooking can be a breeze when you have a few handy tips up your sleeve! Here are some suggestions to help you make this delicious dish even more enjoyable.

• Choose Fresh Ingredients: Using fresh mangoes and ripe avocados will enhance the flavor of your salsa. Fresh produce provides brighter tastes and better textures that frozen or canned alternatives simply can’t match.

• Preheat Your Grill: A hot grill is essential for achieving those beautiful grill marks and ensuring the salmon cooks evenly. Preheating also helps to prevent sticking, giving you a perfect sear.

• Marinate the Salmon: Allowing the salmon to marinate for at least 15 minutes before grilling infuses it with flavor from the lime juice, garlic, and olive oil. This simple step takes your dish from good to great!

• Rinse Jasmine Rice: Rinsing the rice before cooking helps remove excess starch, resulting in fluffy grains. This small action can make a significant difference in texture.

• Adjust Spice Level: If you prefer a bit of heat, feel free to add chopped jalapeño or red pepper flakes to your mango salsa. It adds an exciting kick that balances beautifully with the sweetness of the mango!

How to Serve Grilled Salmon with Mango Salsa and Coconut Rice

Presentation is key when serving this vibrant dish! A colorful plate not only looks appetizing but also enhances the dining experience for everyone at your table.

Garnishes

• Chopped Cilantro: A sprinkle of fresh cilantro on top of your salmon adds a burst of color and a hint of freshness that complements the flavors wonderfully.
• Lime Wedges: Serving lime wedges on the side allows guests to squeeze fresh juice over their meal, enhancing the bright, zesty flavors.
• Sliced Avocado: A few slices of avocado can elevate the visual appeal while providing a creamy texture that pairs perfectly with both salmon and salsa.

Side Dishes

• Grilled Asparagus: Lightly seasoned grilled asparagus offers a smoky flavor that complements the fish beautifully while adding vibrant green color.
• Quinoa Salad: A refreshing quinoa salad with cucumber, cherry tomatoes, and a light vinaigrette adds texture and nutrients, making it a nutritious addition.
• Roasted Sweet Potatoes: Sweet potatoes roasted until caramelized provide a sweet contrast to the savory elements in your dish.
• Mixed Greens Salad: A light mixed greens salad drizzled with vinaigrette rounds out your meal by adding crunch and freshness without overpowering the main flavors.

Enjoy crafting this delightful summer meal that’s sure to impress!

Make Ahead and Storage

This Grilled Salmon with Mango Salsa and Coconut Rice is not only a delightful dish to serve fresh but also perfect for meal prep! You can easily prepare components ahead of time, making it a fantastic option for busy weekdays or gatherings.

Storing Leftovers

• Allow the grilled salmon and coconut rice to cool completely before storing.
• Place leftovers in airtight containers for up to 3 days in the refrigerator.
• Store the mango salsa separately to maintain its freshness and texture.

Freezing

• Freeze the salmon and coconut rice in separate airtight containers for up to 2 months.
• Ensure there’s minimal air in the container to prevent freezer burn.
• The mango salsa should not be frozen, as it is best enjoyed fresh.

Reheating

• For best results, reheat salmon and rice in the oven at 350°F (175°C) until warmed through, about 15-20 minutes.
• Alternatively, microwave on medium power until heated, stirring occasionally to ensure even warming.
• Serve the reheated salmon over a fresh bed of coconut rice with fresh mango salsa on top.

FAQs

If you have questions about this recipe, you’re not alone! Here are some common inquiries:

Can I use other types of fish instead of salmon for this recipe?

Absolutely! While this recipe features grilled salmon, you can substitute it with other firm fish like trout or swordfish. Just adjust cooking times as needed.

What pairs well with Grilled Salmon with Mango Salsa and Coconut Rice?

This dish pairs beautifully with a light salad or steamed vegetables. For a heartier option, consider serving it alongside roasted sweet potatoes or quinoa.

How do I make sure my Grilled Salmon remains moist?

To keep your grilled salmon moist, be sure not to overcook it. Use a meat thermometer; salmon is perfectly cooked at an internal temperature of 145°F (63°C).

Can I prepare the mango salsa ahead of time?

Yes! You can prepare the mango salsa a few hours ahead of time. Just keep it covered in the refrigerator until ready to serve to maintain its freshness.

Final Thoughts

I hope you find joy in preparing this vibrant and flavorful Grilled Salmon with Mango Salsa and Coconut Rice! It’s a dish that brings together refreshing ingredients perfect for any summer occasion. Whether you’re hosting friends or enjoying a cozy meal at home, this recipe is sure to impress. Happy cooking!