Here you have one of the ultimate summer meals! Grilled Salmon with Mango Salsa and Coconut Rice is a delightful dish that brings together the rich flavor of flaky salmon, a refreshing mango avocado salsa, and creamy coconut rice. Perfect for BBQs, family dinners, or any occasion where you want to impress your guests.
Why You’ll Love This Recipe
- Bright flavors: The combination of lime juice, mango, and avocado creates a fresh and vibrant taste that elevates the salmon.
- Easy preparation: With simple steps and minimal ingredients, this dish is quick to prepare even on busy days.
- Healthy choice: Packed with protein from the salmon and healthy fats from the avocado, it’s a nutritious meal option.
- Versatile sides: The coconut rice complements the salmon perfectly but can also be swapped out for quinoa or a green salad.
- Impressive presentation: The colorful salsa adds a visual appeal that makes this dish stand out at any gathering.
Tools and Preparation
To make the cooking process smooth, you’ll need some essential tools. Having the right equipment can enhance your experience in the kitchen.
Essential Tools and Equipment
- Grill
- Baking dish
- Medium saucepan
- Mixing bowl
- Fork
Importance of Each Tool
- Grill: This is essential for achieving that perfect char on your salmon while keeping it moist inside.
- Baking dish: A good-sized dish allows for even marinating of the salmon fillets.
- Medium saucepan: Ideal for cooking rice evenly without burning or sticking.
- Mixing bowl: Perfect for combining ingredients for your mango avocado salsa without any mess.
Ingredients
Here you have one of the ultimate summer meals! Flaky tender salmon is topped with a bright and creamy mango avocado salsa and served alongside of bed or rich coconut rice. Sure to impress anyone lucky enough to try it!
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 Avocado Salsa
- 1 large mango (peeled and diced)
- 3/4 cup chopped red bell pepper (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)
For Garnish
- 2 tablespoons fresh parsley, finely chopped
How to Make Grilled Salmon with Mango Salsa and Coconut Rice
Step 1: Marinate the Salmon
In an 11×7-inch baking dish, whisk together olive oil, lime zest, lime juice, garlic, salt, and pepper. Place the salmon in this mixture. Cover it and let it marinate in the refrigerator for 15 to 30 minutes. After this time, flip each fillet over to marinate on the other side for an additional 15 to 30 minutes. Preheat your grill over medium-high heat during the last 10 minutes of marinating.
Step 2: Grill the Salmon
Brush your grill grates with oil to prevent sticking. Carefully place each salmon fillet on the grill. Grill them for about 3 minutes on each side or until they are just cooked through. Handle gently as they can be fragile.
Step 3: Prepare Coconut Rice
While your salmon marinates, prepare the coconut rice. In a medium saucepan, bring Zico Coconut Water, coconut milk, jasmine rice, and salt to a full boil. Once boiling, cover it up and reduce heat to simmer until all liquid has been absorbed—this takes about 20 minutes. Fluff with a fork afterward and let it rest for about 5 minutes.
Step 4: Make Mango Avocado Salsa
While grilling your salmon, prepare your mango avocado salsa. In a medium bowl, combine diced mango, red bell pepper, cilantro, red onion, avocado, lime juice, olive oil, and Zico Coconut Water. Season this mix with salt and pepper according to your taste.
Step 5: Serve Your Dish
Serve your grilled salmon warm alongside a generous helping of coconut rice. Top everything off with a vibrant scoop of mango avocado salsa for added flavor burst.
Enjoy your delicious Grilled Salmon with Mango Salsa and Coconut Rice!
How to Serve Grilled Salmon with Mango Salsa and Coconut Rice
Serving grilled salmon with mango salsa and coconut rice is a delightful experience that brings summer flavors to your table. This dish is not only visually appealing but also packed with vibrant tastes that complement each other beautifully.
Presentation Ideas
- Plated Delight: Serve the salmon fillet on a large plate, with a generous scoop of coconut rice on the side. Top the salmon with a heap of mango avocado salsa for a colorful presentation.
- Bowls of Freshness: Create individual bowls for each serving. Place a portion of coconut rice at the bottom, add the grilled salmon, and then top it off with salsa for an appealing layered look.
Garnish Options
- Fresh Herbs: Sprinkle additional chopped cilantro or parsley over the top for a pop of color and fresh flavor.
- Lime Wedges: Include lime wedges on the side for an extra squeeze of zest just before eating.
Accompanying Drinks
- Chilled White Wine: A crisp Sauvignon Blanc pairs wonderfully with this meal, enhancing the flavors of both the salmon and salsa.
- Coconut Water: For a refreshing non-alcoholic option, serve chilled coconut water to complement the tropical theme.
How to Perfect Grilled Salmon with Mango Salsa and Coconut Rice
To make your grilled salmon with mango salsa and coconut rice truly exceptional, consider these helpful tips.
- Bold Marinade Time: Marinate your salmon for 30 minutes to enhance its flavor profile. The citrus and garlic will infuse into the fish.
- Use Fresh Ingredients: Opt for fresh mangoes and ripe avocados to elevate the taste of your salsa. Fresh produce makes a noticeable difference.
- Control Grill Temperature: Maintain medium-high heat while grilling to achieve perfectly cooked salmon without burning it.
- Fluff Your Rice: After cooking, fluff your coconut rice gently with a fork. This keeps it light and separate, avoiding clumps.
Best Side Dishes for Grilled Salmon with Mango Salsa and Coconut Rice
Pairing sides with grilled salmon can enhance your meal experience. Here are some fantastic side dishes that complement this flavorful dish perfectly.
- Grilled Asparagus: Lightly charred asparagus drizzled with olive oil adds a crunchy texture that pairs well with salmon.
- Quinoa Salad: A refreshing quinoa salad mixed with diced cucumbers, cherry tomatoes, and lemon vinaigrette provides a light contrast.
- Coleslaw: Creamy coleslaw adds crunchiness and tanginess, balancing out the richness of coconut rice.
- Roasted Vegetables: Seasonal roasted vegetables such as zucchini and bell peppers bring vibrant colors and flavors to your plate.
- Garlic Bread: Warm garlic bread can be a comforting addition, perfect for soaking up any leftover mango salsa.
- Corn on the Cob: Sweet corn on the cob is an easy side that complements summer meals while adding sweetness to each bite.
Common Mistakes to Avoid
When making Grilled Salmon with Mango Salsa and Coconut Rice, it’s easy to overlook some key steps. Here are common mistakes to avoid for the best results.
- Skipping the marinating step: Failing to marinate the salmon can lead to bland flavors. Ensure you allow enough time for the marinade to penetrate.
- Using low-quality ingredients: Opting for subpar fish or canned goods can impact taste. Always select fresh salmon and high-quality coconut milk for the best flavor.
- Overcooking the salmon: Cooking salmon too long can make it dry. Grill just until it flakes easily with a fork to maintain its tenderness.
- Not rinsing the rice: Skipping this step can result in gummy rice. Rinse jasmine rice thoroughly under cold water before cooking.
- Ignoring seasoning adjustments: Taste your salsa and rice before serving. Adjust salt and lime juice as needed for a burst of flavor.
Storage & Reheating Instructions
Refrigerator Storage
- Store leftover Grilled Salmon with Mango Salsa and Coconut Rice in an airtight container.
- It will stay fresh in the refrigerator for up to 3 days.
Freezing Grilled Salmon with Mango Salsa and Coconut Rice
- Wrap salmon tightly in plastic wrap or aluminum foil before placing it in a freezer-safe container.
- You can freeze it for up to 2 months, but note that mango salsa is best enjoyed fresh.
Reheating Grilled Salmon with Mango Salsa and Coconut Rice
- Oven: Preheat your oven to 350°F (175°C). Place salmon on a baking sheet and heat for about 10-15 minutes until warmed through.
- Microwave: Place salmon and rice in a microwave-safe dish. Heat on medium power for about 1-2 minutes, checking frequently to avoid overcooking.
- Stovetop: Heat a non-stick skillet over medium heat and add a splash of olive oil. Gently reheat salmon for about 3-4 minutes on each side.
Frequently Asked Questions
How do I make Grilled Salmon with Mango Salsa and Coconut Rice less spicy?
If you prefer milder flavors, simply reduce or omit the red onion in your salsa. You can also use less lime juice to tone down acidity.
Can I use frozen salmon for this recipe?
Yes, frozen salmon works well! Just ensure it’s fully thawed before marinating and grilling.
What sides pair well with Grilled Salmon with Mango Salsa and Coconut Rice?
Consider serving grilled vegetables or a light salad alongside this dish for added freshness.
How do I know when my salmon is done cooking?
Salmon is perfectly cooked when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
Final Thoughts
Grilled Salmon with Mango Salsa and Coconut Rice is not only delicious but also versatile. This dish shines at summer gatherings or cozy family dinners alike. Feel free to customize by adding your favorite ingredients to the salsa or switching up the type of rice used. Give it a try—you won’t be disappointed!
Grilled Salmon with Mango Salsa and Coconut Rice
Grilled Salmon with Mango Salsa and Coconut Rice is the epitome of summer cuisine. This vibrant dish features flaky salmon, topped with a refreshing mango avocado salsa, all served over creamy coconut rice.
- Total Time: 50 minutes
- Yield: Serves 4
Ingredients
- 4 skinless salmon fillets
- Olive oil
- Lime zest and juice
- Garlic
- Jasmine rice
- Coconut water
- Coconut milk
- Fresh mango
- Avocado
- Red bell pepper
- Cilantro
- Red onion
Instructions
- Marinate the salmon in olive oil, lime zest and juice, crushed garlic, salt, and pepper for 30 minutes.
- Preheat your grill to medium-high heat. Grill marinated salmon for about 3 minutes on each side until cooked through.
- While grilling, prepare the coconut rice by boiling jasmine rice with coconut water, coconut milk, and salt until liquid absorbs.
- Make the mango avocado salsa by combining diced mango, avocado, red bell pepper, cilantro, red onion, lime juice, olive oil, and seasoning.
- Serve grilled salmon warm over coconut rice with a generous topping of mango salsa.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 fillet with rice and salsa (approximately 315g)
- Calories: 570
- Sugar: 8g
- Sodium: 420mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 61g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 80mg
Keywords: For added flavor depth, let the salmon marinate longer if time allows. Use fresh produce for the best taste; ripe avocados and juicy mangos elevate the dish. Control heat while grilling to avoid overcooking; salmon should flake easily when done.
