Grilled Salmon with Mango Salsa & Coconut Rice
We love this grilled salmon with mango salsa! The salmon is tender and buttery, served over coconut rice and topped with a juicy mango salsa. A touch of heat, brightness and fresh flavor! Super satisfying and delicious.
Ingredients
mango salsa
- 1 ½ cups diced mango
- 1 shallot, diced
- 1 jalapeno pepper, diced
- ½ cup chopped cilantro
- 2 to 3 tablespoons fresh lime juice
- kosher salt and pepper
coconut rice
- 1 ½ cups jasmine rice
- 1 ½ cups canned coconut milk
- ½ cup coconut water, or regular water
- ¼ teaspoon salt
- 1 ½ tablespoons coconut oil
- 2 tablespoons finely shredded, unsweetened coconut (optional!)
grilled salmon
- 4 salmon filets
- kosher salt and pepper
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon onion powder
Instructions
mango salsa
- Combine the ingredients in a bowl and toss well. You can make this a few hours ahead of time and store it in the fridge.
coconut rice
- Heat a saucepan over medium-high heat and add the rice, coconut milk, coconut water and salt. Stir, then bring to a boil. Reduce the heat to low, cover and let cook for about 30 minutes, until liquid is absorbed. Fluff with a fork, then stir in coconut oil. Stir in the shredded coconut and serve.
grilled salmon
- Preheat your grill to the highest setting.
- Pat the salmon filets dry with a paper towel. Sprinkle them all over with salt and pepper, the garlic powder, smoked paprika and onion powder.
- Place the filets on the grill (or on a grill pan) and grill with the lid closed for 3 to 4 minutes. Gently flip them over and grill for 2 to 3 minutes more, or until the fish is opaque and flakes easily with a fork.
- Remove the salmon and serve with the rice, topped with the mango salsa!
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