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Brighten up your weeknights with this mouthwatering salmon cooked on the grill, served alongside coconut-infused rice and a zesty salsa that combines mango and avocado. The tangy citrus flavors, creamy rice, and juicy fruit salsa come together for a meal that looks as good as it tastes.
I stumbled on this idea one gloomy winter, craving sunny and tropical eats. That first forkful sent me straight to a beach-town café, and honestly, it's been my easy crowd-pleaser ever since.
Lively Ingredients
- Cilantro, fresh gives a pop of herby flavor and freshness to everything
- Red bell pepper brings subtle sweetness and crunch in the salsa
- Red onion chopped fine for a little bite and color
- Avocado ripe-but-not-mushy so you get chunky salsa, not mush
- Mango slightly fiirm works best, not too mushy
- Jasmine rice fragrant and perfect for soaking up coconut goodness
- Coconut milk turns the rice rich and slightly sweet
- Lime juice and zest zings up the salmon and brightens up the whole dish
- Salmon fillets wild-caught if possible, for best flavor and tender bite
Foolproof Directions
- Finish and Serve
- Scoop coconut rice onto your plates, lay a salmon fillet next to it, then heap on that salsa. Dig in while the salmon’s still hot for the best blend of warm and cool.
- Toss Together the Salsa
- While the rice’s cooking, gently mix up the mango, red bell pepper, red onion, cilantro, and avocado. Drizzle on olive oil, a little coconut water, and lime juice. Stir gently so the avocado doesn’t get smashed. Add salt and pepper if you want.
- Get the Coconut Rice Going
- Add coconut milk, coconut water, a pinch of salt, and rinsed jasmine rice to your pot. Get it boiling, then turn it way down, cover, and let it simmer 20 minutes until it soaks up the liquid. Take it off the heat, fluff it up, and keep it covered for about 5 minutes.
- Put Salmon on the Grill
- Set the marinated fillets down on the preheated grill. Grill about 3 minutes per side or until they're mostly opaque and a fork flakes them easily. Take off just before the center's fully cooked—don’t let it dry out.
- Heat Up Your Grill
- While the salmon’s still marinating, crank your grill to medium-high during those last 10 minutes. Brush the grill grates with olive oil so the fillets won’t stick.
- Start Marinating
- Mix up olive oil, crushed garlic, lime juice, and lime zest in a shallow dish. Toss in salmon fillets with salt and pepper, making sure they’re coated. Chill in the fridge 15 to 30 minutes, flip, and let them sit another 15 to 30 for deep flavor.
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I always double up on the salsa because my crew will not stop fighting for every last scoop. That mix of sweet mango, creamy avocado, and hit of coconut water is so good, you’ll want it straight up with tortilla chips the next day.
Make Ahead Tips
You can prep the mango salsa a few hours before, just save the avocado and lime juice for the last minute so the color stays fresh. Pop it in the fridge until it's time to eat. Throw together the marinade the night before and stash it cold, then add the salmon when you’re ready. The coconut rice keeps well too—warm it up with a splash of coconut water later on.
Awesome Pairings
Try serving this with crisp Sauvignon Blanc or a light lager beer for something cool. Skip the booze? Pour sparkling water with lime. Add a green salad with limey vinaigrette or steamed asparagus on the side. For dessert, go for fresh pineapple or coconut sorbet to keep it in that sunny vibe.
Swap Out Options
If you're out of salmon, the lime marinade also works on mahi-mahi or even chicken breast. Want it vegetarian? Marinate firm tofu and grill it ‘til it gets a nice char. Can't get mango? Go for peaches or nectarines when they're in season. Basmati or even quinoa makes a good swap for jasmine rice, especially if you're looking for more protein. Regular water works in the rice if you’re out of coconut water, but it’ll tone down the coconut kick.
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Common Queries
- → What’s the trick to stopping salmon from sticking to the grill?
Give the grill grates a good coat of olive oil before you start. Make sure the grill is hot (medium-high) before you lay the fish down, and grab a spatula to lift it off carefully since salmon can be fragile.
- → Is there an alternative to jasmine rice for this dish?
Sure! Basmati or regular-long grain rice works too. Just tweak the cook time and water ratio to get the same fluffiness.
- → Any tips for finding the perfect mango for this dish?
Pick mangoes that feel soft when squeezed just a bit and have a fruity smell by the stem. Skip the ones that are too wrinkled or mushy.
- → Can I get the coconut rice ready before serving time?
Yep! Make the rice a few hours ahead and fluff it up once it’s cooked. Keep it sealed tight in a container, and warm it up just before eating.
- → What can I swap for the salmon?
Try chicken, shrimp, or firm white fish like cod or halibut instead. Just adjust cooking times to get them fully cooked for each option.
- → What’s the best way to save leftovers?
Keep the grilled salmon, rice, and salsa in separate containers in the fridge. They’re good for up to two days. Gently warm the fish and rice, but enjoy the salsa fresh.