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This vibrant grilled salmon with mango avocado salsa and coconut rice brings tropical flavors to your dinner table any night of the week. The combination of citrusy salmon, creamy coconut rice, and fresh fruit salsa creates a restaurant-quality meal that looks as impressive as it tastes.
I discovered this recipe during a particularly dreary winter when I was craving something bright and tropical. After that first bite, it immediately transported me to a beachside restaurant, and it has been my go-to impressive yet easy dinner ever since.
Ingredients
- Salmon fillets fresh wild-caught delivers the best flavor and texture for this dish
- Lime juice and zest brightens the salmon and cuts through its richness
- Coconut milk provides creaminess and subtle sweetness to the rice
- Jasmine rice its fragrant quality pairs perfectly with coconut
- Mango choose slightly firm fruit that yields gently to pressure for the ideal texture
- Avocado look for dark but not overly soft avocados for the perfect chunky dice
- Red onion adds sharpness and color contrast to the salsa
- Red bell pepper provides sweet crunch and vibrant color to the salsa
- Fresh cilantro ties all the tropical flavors together with its distinctive freshness
Step-by-Step Instructions
- Marinate the Salmon
- Whisk olive oil, lime zest, lime juice, and crushed garlic in a baking dish. Season with salt and pepper then add the salmon fillets, ensuring they're evenly coated. Refrigerate for 15 to 30 minutes, then flip and marinate another 15 to 30 minutes for maximum flavor penetration.
- Prepare the Grill
- During the final 10 minutes of marinating, preheat your grill to medium-high heat. Thoroughly brush the grates with olive oil to create a nonstick surface for the delicate salmon.
- Grill the Salmon
- Place marinated fillets on the hot grill and cook for approximately 3 minutes per side. Look for the flesh to turn opaque and flake easily with a fork, being careful not to overcook. The salmon should still be slightly translucent in the center when you remove it.
- Cook the Coconut Rice
- Combine coconut water, coconut milk, rinsed jasmine rice, and salt in a medium saucepan. Bring to a full boil, then reduce heat, cover, and simmer for about 20 minutes until all liquid is absorbed. Remove from heat, fluff with a fork, and let rest covered for 5 minutes to achieve perfect texture.
- Prepare the Salsa
- While the rice cooks, gently combine diced mango, red bell pepper, cilantro, rinsed red onion, and avocado in a mixing bowl. Add lime juice, olive oil, and coconut water, then toss delicately to coat without mashing the avocado. Season with salt and pepper to taste.
- Plate the Dish
- Spoon a portion of coconut rice onto each plate, place a grilled salmon fillet alongside, and top generously with the mango-avocado salsa. Serve immediately while the salmon is warm and the contrast with the cool salsa is at its peak.
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I always make extra salsa because my family fights over the last bits. There's something magical about the combination of sweet mango, buttery avocado, and that hint of coconut water that makes it irresistible even on its own with tortilla chips the next day.
Make-Ahead Options
The mango salsa can be prepared up to 4 hours in advance, but add the avocado and lime juice just before serving to prevent browning. Store covered in the refrigerator. The marinade can be prepared a day ahead and kept refrigerated until needed. Simply combine with the salmon when you're ready to start cooking. Coconut rice reheats beautifully, so you can make it earlier in the day and gently reheat it with a splash of coconut water if needed.
Perfect Pairings
This tropical-inspired meal pairs wonderfully with a crisp Sauvignon Blanc or a light lager beer. For a non-alcoholic option, try a sparkling water with lime. To complete the meal, serve with a simple green salad dressed with lime vinaigrette or some steamed asparagus with a sprinkle of sea salt. For dessert, continue the tropical theme with coconut sorbet or fresh pineapple.
Ingredient Substitutions
If salmon isn't available, this marinade works beautifully with mahi-mahi or even chicken breast. Vegetarians can use the marinade on firm tofu, grilled until lightly charred. No fresh mango? Peaches or nectarines make an excellent substitute in the summer months. Jasmine rice can be swapped for basmati or even quinoa for a higher-protein option. The coconut water can be replaced with regular water in the rice, though you'll lose some of the coconut intensity.
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Frequently Asked Questions
- → How can I prevent salmon from sticking to the grill?
Brush the grill grates generously with olive oil before placing the salmon. Also, make sure the grill is preheated to medium-high heat and use a spatula for careful flipping as the salmon is delicate.
- → Can I use a different type of rice for this dish?
Yes, jasmine rice is recommended for its aromatic quality, but you can use basmati or even long-grain white rice as a substitute. Just adjust cooking time and liquid amounts as needed.
- → How do I choose a ripe mango for the salsa?
Look for mangoes that yield slightly to gentle pressure and have a fruity aroma near the stem. Avoid mangoes with visible wrinkles or overly soft spots.
- → Can the coconut rice be made ahead of time?
Yes, you can prepare the coconut rice a few hours ahead. Once cooked, fluff it with a fork and store it in an airtight container. Reheat gently before serving.
- → What other proteins can I use instead of salmon?
Chicken, shrimp, or a firm white fish, such as cod or halibut, can be excellent alternatives. Adjust cooking methods and times for each protein to ensure full doneness.
- → How do I store leftovers?
Store the grilled salmon, coconut rice, and salsa separately in airtight containers in the refrigerator for up to 2 days. Reheat the salmon and rice gently, and add the salsa fresh.