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Hi, I’m Chloe—and if you’ve ever found yourself smiling while stirring a simmering pot or sneaking a taste of cookie dough straight from the bowl, then you’re in the right place. When I first tried Grilled Salmon with Mango Salsa Coconut Rice, it was a revelation.
The vibrant colors, the fresh burst of flavors, and the comforting aroma of coconut rice wafting through the kitchen was something unforgettable. This Grilled Salmon with Mango Salsa Coconut Rice dish quickly became one of those kitchen moments I cherish—where the joy of cooking and sharing food takes center stage. Grilled salmon has always held a special place in my culinary heart, but pairing it with mango salsa and coconut rice brought it to a whole new level. It’s the kind of meal that turns an ordinary day into an extraordinary one, bursting with flavor and warmth. Whether it’s a sunny afternoon or a cozy evening, this recipe brings a touch of tropical bliss to your table.
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Grilled Salmon with Mango Salsa Coconut Rice
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 6-8 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Description
Discover how to make Grilled Salmon with Mango Salsa & Coconut Rice, a deliciously vibrant dish! Learn tips for perfect grilling and a tropical twist on classic flavors.
Ingredients
4 (6 oz (170 g)) skinless salmon fillets
3 Tbsp (45 ml) olive oil, plus more for grill
2 tsp (10 ml) lime zest
3 Tbsp (45 ml) fresh lime juice
3 cloves garlic, crushed
Salt and freshly ground black pepper, to taste
1 1/2 cup (360 ml) s Zico Coconut Water
1 1/4 cup (300 ml) s canned coconut milk
1 1/2 cup (360 ml) s jasmine rice, rinsed well and drained well
1/2 tsp (3 ml) salt
1 large mango, peeled and diced
3/4 cup (180 ml) chopped red bell pepper (1/2 large)
1/4 cup (60 ml) chopped fresh cilantro
1/3 cup (80 ml) chopped red onion, rinsed under water and drained
1 large avocado, peeled and diced
1 Tbsp (15 ml) fresh lime juice
1 Tbsp (15 ml) olive oil
1 Tbsp (15 ml) Zico Coconut Water
Salt and pepper, to taste
Instructions
1. In a baking dish measuring 11×7 inches, blend together the olive oil, lime zest, lime juice, and garlic, and season generously with salt and pepper.
2. Put the beef in the dish, then cover and chill in the fridge for 15 to 30 minutes. Turn the beef over and marinate for another 15 to 30 minutes. Begin heating up a grill to medium-high temperature during the last 10 minutes of marinating.
3. Oil the grill grates. Lay the beef on the grill and cook for about 3 minutes on each side, or until just done (be cautious when turning as the beef will be delicate).
4. As the beef marinates, prepare the coconut rice. In a medium pot, bring the coconut water, coconut milk, rice, and salt to a rolling boil.
5. Place the lid on and let it simmer until the liquid is mostly absorbed (you might have a tiny bit of liquid left in the middle, which can be drained), around 20 minutes. Use a fork to fluff, then let it sit for 5 minutes.
6. While the beef is on the grill, make the salsa. In a medium bowl, mix together the mango, bell pepper, cilantro, red onion, avocado, lime juice, olive oil, and coconut water. Add salt and pepper to your liking.
7. Serve the beef hot with coconut rice, topped with the avocado mango salsa.
Notes
1. For an extra burst of flavor, marinate the salmon in the lime mixture for an additional 15 minutes if time permits.
2. Substitute the mango with more red bell pepper if mangoes are unavailable, maintaining a sweet and tangy profile.
3. Ensure the rice is fully drained after rinsing to avoid excess moisture, which can affect the texture.
4. Store leftover salsa separately from the salmon and rice to keep it fresh and prevent sogginess.
Grilled Salmon with Mango Salsa Coconut Rice Basics
Fundamentals
To get started with Grilled Salmon with Mango Salsa and Coconut Rice, it’s important to understand the basics. The foundation of this dish lies in its fresh ingredients and simple preparation. The salmon, rich in flavor and omega-3 fatty acids, takes center stage. You’ll want to choose four (6 oz) skinless salmon fillets for this recipe. These fillets are marinated in a blend of olive oil, lime zest, lime juice, and crushed garlic. This combination not only adds flavor but also tenderizes the salmon, making it succulent and juicy. The key is to season generously with salt and freshly ground black pepper for an extra punch.
The mango salsa is the star accompaniment, bringing a sweet and tangy contrast to the savory salmon. A large mango, peeled and diced, provides the sweetness, while red bell pepper and red onion add crunch and color. Fresh cilantro offers a refreshing herbal note, and avocado adds a creamy texture. A splash of lime juice and a drizzle of olive oil tie it all together. Coconut rice serves as the perfect base, made with a mix of Zico Coconut Water and canned coconut milk to give it that rich, tropical flavor. Jasmine rice, with its fragrant aroma, completes the dish beautifully.
Preparation/setup – Grilled Salmon with Mango Salsa Coconut Rice
Before you begin cooking Grilled Salmon with Mango Salsa Coconut Rice, make sure all your ingredients are prepped and ready to go. Start by marinating the salmon to infuse it with flavor. In an 11×7-inch baking dish, mix olive oil, lime zest, lime juice, and crushed garlic.
Season with salt and pepper, then place the salmon fillets into the dish. Cover and refrigerate for 15 to 30 minutes, turning the fillets halfway through to ensure even marination. While the salmon is soaking up those vibrant flavors, begin preparing the coconut rice—a key component of your Grilled Salmon with Mango Salsa Coconut Rice. In a medium pot, bring Zico Coconut Water, coconut milk, jasmine rice, and a pinch of salt to a rolling boil.
Once boiling, reduce the heat, cover, and let it simmer until the liquid is mostly absorbed, which takes about 20 minutes. Use a fork to fluff the rice and let it sit, covered, for another 5 minutes to fully absorb the flavors. As the rice cooks, prepare the mango salsa by mixing diced mango, chopped red bell pepper, cilantro, red onion, and avocado in a medium bowl. Add lime juice, olive oil, and Zico Coconut Water, then season with salt and pepper to taste. This vibrant salsa will be the perfect topping for your grilled salmon.
Grilled Salmon with Mango Salsa Coconut Rice Method
Technique
Grilling the salmon to perfection is the next step in mastering Grilled Salmon with Mango Salsa and Coconut Rice. During the last 10 minutes of marinating, begin heating up your grill to medium-high temperature. Oiling the grill grates is crucial to prevent the delicate salmon from sticking. Place the marinated salmon fillets on the grill and cook for about 3 minutes on each side. Be cautious when turning the fillets, as they can be quite delicate. The goal is to achieve a beautiful char on the outside while keeping the inside moist and flaky. This method enhances the natural flavor of the salmon and provides a lovely smoky note that complements the sweet and tangy salsa.
As the salmon grills, you can focus on the coconut rice. By now, the rice should be fluffy and aromatic, with a hint of coconut flavor. Fluff it gently with a fork to separate the grains and allow any remaining liquid to evaporate. This step ensures that the rice is perfectly cooked, providing a creamy and fragrant base for the dish. The combination of grilled salmon, mango salsa, and coconut rice creates a harmonious blend of textures and flavors that will transport you to a tropical paradise.
Tips/tricks
For the best results with Grilled Salmon with Mango Salsa Coconut Rice, consider these essential tips and tricks. Start with fresh, high-quality salmon fillets to ensure maximum flavor and tenderness. Whether you’re using a gas or charcoal grill, proper preheating is key to achieving the ideal sear and texture for your Grilled Salmon with Mango Salsa Coconut Rice. To avoid a watery salsa, rinse the chopped red onion in cold water and drain well—this preserves the vibrant, balanced flavor that complements both the salmon and coconut rice.
If you prefer a spicier kick, add a chopped jalapeño or a pinch of red pepper flakes to the mango salsa. This adds a delightful heat that pairs well with the sweetness of the mango. When grilling the salmon, resist the urge to move it around too much. Allow the fillets to develop a nice sear before flipping, which helps prevent sticking and ensures even cooking. Lastly, if you find the coconut rice too rich, you can substitute half of the coconut milk with water for a lighter version.
Grilled Salmon with Mango Salsa Coconut Rice Perfection
Perfecting results
To achieve perfection with Grilled Salmon with Mango Salsa Coconut Rice, consistency is key. The harmonious balance of flavors between the grilled salmon, vibrant mango salsa, and creamy coconut rice is what makes this dish truly unforgettable. Make sure to taste both the marinade and the salsa before serving, adjusting the lime juice, salt, or pepper to your preference.
The acidity from the lime juice elevates the overall flavor profile, while a touch of salt brings out the natural sweetness in the mango and enhances the richness of the coconut rice. For the best Grilled Salmon with Mango Salsa Coconut Rice, consistency in cooking time is crucial to keep the salmon moist and flaky. Use a timer to ensure each side cooks evenly, and adjust the heat as necessary to avoid overcooking.
The goal is to achieve a salmon fillet that is cooked through but still tender. If you’re unsure, check the internal temperature with a meat thermometer; it should read 145°F (63°C) for perfectly cooked salmon. When serving, arrange the salmon fillets over a bed of coconut rice, then generously spoon the mango salsa on top. This presentation showcases the vibrant colors and enticing aromas of the dish, making it as visually appealing as it is delicious.
Troubleshooting/variations
If you encounter any issues while making Grilled Salmon with Mango Salsa and Coconut Rice, don’t worry—every cook faces challenges. If your salmon sticks to the grill, it might be due to insufficient oiling of the grates or attempting to flip the fillets too soon. Give the salmon time to develop a sear before turning, and ensure the grill is properly oiled. If the coconut rice turns out too sticky, it could be a result of overcooking or not rinsing the rice thoroughly before cooking. Rinsing the jasmine rice removes excess starch, which can cause stickiness.
For added flavor, consider experimenting with different herbs and spices in the marinade or salsa. Fresh mint or basil can add an aromatic twist, while a sprinkle of toasted sesame seeds provides a nutty crunch. If you’re short on time, you can also prepare the mango salsa in advance and keep it refrigerated until ready to serve. This allows the flavors to meld and intensify. Grilled Salmon with Mango Salsa and Coconut Rice is a versatile dish that invites creativity and personalization, ensuring it becomes a staple in your recipe repertoire. For a comforting and hearty dish, don’t miss this flavorful chili mac recipe that’s perfect for busy weeknights.
Serving Grilled Salmon with Mango Salsa Coconut Rice
Serving/presentation of Grilled Salmon with Mango Salsa Coconut Rice
If you encounter any issues while making Grilled Salmon with Mango Salsa Coconut Rice, don’t worry—every cook faces challenges. If your salmon sticks to the grill, it might be due to insufficient oiling of the grates or flipping the fillets too early. Allow the salmon to develop a proper sear before turning, and make sure the grill is well-oiled for the best results with your Grilled Salmon with Mango Salsa Coconut Rice. If the coconut rice ends up too sticky, it could be due to overcooking or skipping the step of rinsing the jasmine rice, which removes excess starch that contributes to clumping.
For added flavor and a twist on the classic Grilled Salmon with Mango Salsa Coconut Rice, try experimenting with fresh herbs like mint or basil in the marinade or salsa. A sprinkle of toasted sesame seeds can also introduce a delightful nutty crunch. If you’re short on time, the mango salsa can be prepared ahead and stored in the fridge to allow its flavors to meld. The adaptability of Grilled Salmon with Mango Salsa Coconut Rice makes it perfect for creative personalization, turning it into a staple in your recipe rotation.
Pairings/storage
Grilled Salmon with Mango Salsa Coconut Rice and Coconut Rice pairs beautifully with a variety of sides and beverages. For a refreshing accompaniment, consider a simple green salad with a citrus vinaigrette or steamed vegetables seasoned with a hint of lime. To complement the tropical flavors, a sparkling water infused with fresh mint and lime offers a delightful contrast. If you have leftovers, store the salmon, salsa, and coconut rice separately in airtight containers in the refrigerator. This ensures that each component retains its distinct flavor and texture. The salmon and coconut rice can be reheated gently, while the mango salsa is best enjoyed fresh or at room temperature.
For those who enjoy a hint of spice, a side of spicy sriracha sauce can add an extra kick to the dish. The versatility of Grilled Salmon with Mango Salsa Coconut Rice and Coconut Rice makes it a perfect choice for any occasion, allowing you to adjust the sides and pairings to suit your taste and mood. Treat yourself to a comforting meal with this rich and savory beef tips and mushroom gravy over garlic mashed potatoes recipe.
Conclusion
Grilled Salmon with Mango Salsa and Coconut Rice embodies the essence of a perfect meal—simple, flavorful, and satisfying. The harmonious blend of fresh ingredients and easy preparation methods makes this dish a go-to for anyone seeking a delicious and nutritious meal. The salmon’s rich flavor, balanced by the sweet and tangy mango salsa and creamy coconut rice, creates a delightful culinary experience that lingers in memory. Whether enjoyed solo or shared with loved ones, this Grilled Salmon with Mango Salsa Coconut Rice recipe stands as a testament to the joys of cooking and eating well.
By mastering the techniques and tips provided, you can achieve a restaurant-quality dish right at home. The versatility of the ingredients allows for endless customization, ensuring that each time you make it, you can tailor it to your tastes and preferences. Grilled Salmon with Mango Salsa and Coconut Rice is more than just a meal—it’s an invitation to savor the moment and create lasting memories around the table.
