Grilled Salmon Mango Salsa (Print Version)
# Ingredients:
→ For the Grilled Salmon
01 -
4 salmon fillets (skin on)
02 -
1 tablespoon olive oil
03 -
Salt and pepper to taste
04 -
1 teaspoon garlic powder
05 -
1 teaspoon smoked paprika
06 -
Juice of 1 lime
→ For the Mango Salsa
07 -
1 ripe mango, peeled and diced
08 -
1/2 red onion, finely chopped
09 -
1 small red bell pepper, diced
10 -
1 jalapeño, seeded and finely chopped (optional)
11 -
Juice of 1 lime
12 -
1 tablespoon fresh cilantro, chopped
13 -
Salt and pepper to taste
→ For the Coconut Rice
14 -
1 cup jasmine rice
15 -
1 can (13.5 oz) coconut milk
16 -
1/2 cup water
17 -
1 tablespoon sugar
18 -
1/2 teaspoon salt
# Instructions:
01 -
Combine jasmine rice, coconut milk, water, sugar, and salt in a medium saucepan. Stir and bring to a boil over medium-high heat. Reduce heat to low, cover, and simmer for 18-20 minutes until the rice is tender and liquid is absorbed. Let sit covered for 5 minutes, then fluff with a fork.
02 -
In a bowl, combine diced mango, red onion, red bell pepper, jalapeño (if using), lime juice, and chopped cilantro. Season with salt and pepper. Toss to combine and set aside.
03 -
Preheat grill or grill pan over medium-high heat. Brush salmon fillets with olive oil and season with salt, pepper, garlic powder, smoked paprika, and lime juice. Grill for 4-5 minutes per side until salmon is cooked through and flakes easily.
04 -
Serve each grilled salmon fillet over a bed of coconut rice. Top with a spoonful of mango salsa and garnish with additional cilantro if desired.
# Notes:
01 -
You can substitute salmon with mahi-mahi, trout, or tilapia. Adjust cooking time based on the thickness of the fillets.
02 -
Mango salsa can be made in advance but is best served fresh.
03 -
Coconut rice adds a unique flavor, but you can substitute it with regular rice or quinoa.
04 -
For extra heat in the salsa, add more jalapeño or a pinch of cayenne pepper.