Grilled Salmon with Mango Salsa and Coconut Rice

Grilled Salmon with Mango Salsa and Coconut Rice offers a delightful blend of flavors that transport you straight to a tropical paradise. Whether you’re hosting a summer barbecue or preparing a simple weeknight dinner, this dish brings vibrant colors and fresh ingredients to your table. The juicy, perfectly grilled salmon pairs beautifully with the refreshing mango salsa and creamy coconut rice, ensuring a meal that is not only delicious but also visually appealing. Let’s dive into why you’ll love this recipe and how to prepare it step-by-step.

Why You’ll Love This Grilled Salmon with Mango Salsa and Coconut Rice

When you think of a perfect meal, a few aspects come to mind: taste, health, and ease of preparation. Grilled Salmon with Mango Salsa and Coconut Rice checks all these boxes. Here’s why:

• Flavor Explosion: The rich taste of salmon is enhanced with a zesty marinade, while the mango salsa adds a sweet, tangy crunch.
• Healthy Ingredients: Salmon is packed with Omega-3 fatty acids, heart-healthy fats, and protein. Paired with the tropical goodness of mango and creamy coconut, you’re nourishing your body with every bite.
• Easy to Prepare: With simple steps and accessible ingredients, you can have this meal on your table in under an hour. Perfect for both novice and experienced cooks!
• Impressive Presentation: Beautifully plated, this dish looks as good as it tastes. It’s a fantastic way to impress guests or enjoy a little self-care.

Grilled Salmon with Mango Salsa and Coconut Rice

---

• Author: Sarah Mendez
• Total Time: 45 minutes
• Yield: 4 servings 1x

Print Recipe

Pin Recipe

Description

Grilled Salmon with Mango Salsa and Coconut Rice is a vibrant, tropical-inspired dish that balances savory grilled salmon with sweet and tangy mango salsa, served over rich, aromatic coconut rice. It’s a colorful and flavorful meal perfect for warm-weather dining or a special dinner.

---

Ingredients

Scale 1x2x3x

For the Salmon and Marinade:

• 4 (6 oz) skinless salmon fillets
• 3 Tbsp olive oil (plus more for grilling)
• 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
• 1/2 tsp salt

For the Mango Salsa:

• 1 large mango, peeled and diced
• 3/4 cup chopped red bell pepper
• 1/4 cup chopped fresh cilantro
• 1/3 cup chopped red onion, rinsed 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

Optional Add-Ons:

• Diced jalapeños (for a spicy kick)
• Fresh mint or basil (herb variations)
• Toasted coconut flakes (for texture on the rice)

---

Instructions

1. Marinate the Salmon: In a shallow dish, whisk together olive oil, lime zest, lime juice, crushed garlic, salt, and pepper. Add the salmon fillets, turning to coat. Cover and refrigerate for 15–30 minutes.
2. Make the Coconut Rice: In a medium saucepan, combine coconut water, coconut milk, jasmine rice, and salt. Bring to a boil, then reduce heat to low. Cover and simmer for 18–20 minutes, or until rice is tender and liquid is absorbed. Let sit for 5 minutes before fluffing with a fork.
3. Prepare the Mango Salsa: In a medium bowl, gently combine diced mango, bell pepper, cilantro, red onion, avocado, lime juice, olive oil, coconut water, and a pinch of salt and pepper. Chill until ready to serve.
4. Grill the Salmon: Preheat grill or grill pan over medium-high heat. Lightly oil the grill grates. Grill salmon for 3–4 minutes per side or until it flakes easily with a fork and has nice grill marks.
5. Assemble and Serve: Serve the grilled salmon over a bed of coconut rice, topped generously with mango salsa. Garnish with optional toasted coconut flakes, herbs, or jalapeños as desired.

Notes

• For added sweetness, drizzle honey over the salsa before serving.
• If Zico Coconut Water isn’t available, any pure coconut water will work.
• Double the salsa for a refreshing side or chip dip!

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Category: Main Dish
• Method: Grill, Stovetop
• Cuisine: Tropical, Fusion

Nutrition

• Serving Size: 1 salmon fillet with rice and salsa
• Calories: 590
• Sugar: 9g
• Sodium: 540mg
• Fat: 30g
• Saturated Fat: 10g
• Unsaturated Fat: undefined
• Trans Fat: undefined
• Carbohydrates: 45g
• Fiber: 5g
• Protein: 38g
• Cholesterol: 85mg

Keywords: grilled salmon with mango salsa, coconut rice and salmon, tropical salmon dinner, healthy grilled fish, mango avocado salsa recipe

Ingredients You’ll Need for Grilled Salmon with Mango Salsa and Coconut Rice

Essential Ingredients:

1. For the Salmon and Marinade:

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

2. 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
   • 1/2 tsp salt

3. For the Mango Salsa:

   • 1 large mango, peeled and diced
   • 3/4 cup chopped red bell 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

Optional Add-Ons:

• Spicy Kick: Add diced jalapeños to the salsa for a spicy twist.
• Herb Variations: Consider using mint or basil in the salsa for a different flavor profile.
• Nutty Flavor: Sprinkle toasted coconut flakes on top of the rice for some added texture.

How to Make Grilled Salmon with Mango Salsa and Coconut Rice: A Step-by-Step Guide

Preparing the Salmon

1. Marinate the Salmon:
   In an 11×7 inch baking dish, whisk together 3 tablespoons of olive oil, lime zest, lime juice, crushed garlic, salt, and freshly ground pepper. Make sure the ingredients are well combined.Next, place the salmon fillets in the dish, ensuring they are coated with the marinade. Cover the dish with plastic wrap and allow the salmon to marinate in the refrigerator for 15 to 30 minutes. After this time, flip the salmon over and let it marinate for another 15 to 30 minutes. This step is vital as the marinade infuses the fish with flavor.

2. Heat the Grill:
   About 10 minutes before the salmon is done marinating, preheat your grill to medium-high heat. This preparation ensures that the salmon will grill perfectly with a nice sear.

3. Grill the Salmon:
   Once the grill is hot, brush the grates with a little olive oil to prevent sticking. Carefully place the marinated salmon on the grill. Grill the salmon for about 3 minutes on one side. Then, flip the salmon and grill for an additional 3 minutes. The salmon is done when it flakes easily with a fork and is just cooked through.

Making the Coconut Rice

While the salmon is marinating, prepare the coconut rice:

1. Cook the Rice:
   In a medium saucepan, combine the Zico Coconut Water, canned coconut milk, soaked jasmine rice, and 1/2 teaspoon of salt. Bring this mixture to a full boil over medium-high heat, then reduce to low heat.

2. Simmer:
   Cover the saucepan with a lid and let the rice simmer until all the liquid has been absorbed. This usually takes about 20 minutes.

3. Fluff and Rest:
   Once cooked, fluff the rice gently with a fork to separate the grains. Let it rest for about 5 minutes while you prepare the salsa.

Making the Mango Avocado Salsa

Finally, while the salmon is grilling, it’s time to whip up the mango avocado salsa.

1. Mix the Ingredients:
   In a medium bowl, toss together the diced mango, chopped red bell pepper, cilantro, rinsed and drained red onion, and diced avocado.

2. Add Flavor:
   Drizzle in 1 tablespoon of fresh lime juice, 1 tablespoon of olive oil, and 1 tablespoon of Zico Coconut Water. Gently toss everything together until well combined. Season with salt and pepper to taste. Set aside until you’re ready to serve.

Serving the Dish

Serve the grilled salmon warm on a plate with a generous scoop of coconut rice on the side. Top the salmon with the refreshing mango avocado salsa for that perfect finishing touch. Not only does it taste great but it also makes for a beautiful presentation.

Serving Suggestions for Grilled Salmon with Mango Salsa and Coconut Rice

This dish is delightful when served with a few extras to elevate your meal experience:

• Fresh Green Salad: A simple salad of mixed greens, cherry tomatoes, and a light vinaigrette pairs wonderfully with the rich flavors of the salmon.
• Grilled Vegetables: Consider grilling seasonal vegetables such as zucchini, asparagus, or bell peppers to complement the meal.
• Wine Pairing: A chilled glass of Sauvignon Blanc or a light, fruity rosé brings out the flavors of the fish and fruit salsa.
• Tropical Twist: Add a slice of lime or lemon on the side for an extra zesty kick with each bite.

Pro Tips for Perfecting Your Grilled Salmon with Mango Salsa and Coconut Rice

• Use Fresh Ingredients: The fresher your ingredients, the more vibrant your dish will be. Look for ripe mangoes and fresh herbs.
• Don’t Overcook the Salmon: Keeping an eye on the salmon while it’s on the grill ensures it doesn’t dry out. Salmon should be slightly opaque in the middle but still moist.
• Soak the Rice: Rinsing and soaking the rice before cooking helps remove excess starch, making the rice fluffy and non-sticky.
• Marinating Time: If possible, marinate the salmon longer than 30 minutes for an even deeper flavor.

Easy Variations for Grilled Salmon with Mango Salsa and Coconut Rice

Feel free to play with the ingredients to suit your taste preferences:

• Spicy Salmon: Add a teaspoon of chili powder to the marinade for an extra kick.
• Alternate Grains: If you prefer a different grain, quinoa or cauliflower rice can be delightful substitutes for coconut rice.
• Tropical Fruits: Switch out mango for pineapple or papaya for a different flavor experience in your salsa.

Storage Tips to Store Grilled Salmon with Mango Salsa and Coconut Rice

If you have leftovers—great! Here’s how to store them:

• Refrigerating: Store the salmon, coconut rice, and salsa separately in airtight containers in the fridge. They will keep well for up to 2 days.
• Freezing: If you’d like to freeze the salmon, wrap it tightly in plastic wrap and store it in a freezer-safe container. It can last up to 3 months. However, the mango salsa is best enjoyed fresh and may not freeze well.
• Reheating: When ready to eat leftovers, gently reheat the salmon in the oven or on the stovetop to preserve its moisture. The rice can be reheated in the microwave, while the salsa should be served cold.

Conclusion

Grilled Salmon with Mango Salsa and Coconut Rice is not just a meal; it’s an experience. This dish combines the succulent flavors of the sea with the sweetness of tropical fruits, bringing a taste of paradise right to your kitchen. With straightforward steps and fresh ingredients, you’ll easily impress your family and friends.

So, whether you’re whipping it up for a special occasion or a simple family dinner, indulge in this vibrant culinary adventure. Enjoy every bite filled with the makings of summer and the joys of fresh cooking.

FAQs About Grilled Salmon with Mango Salsa and Coconut Rice

With this recipe, the possibilities are endless! Happy cooking!

Looking for more delicious recipes? Follow us on Pinterest and Facebook!