Description
A tropical-inspired dish combining omega-3 rich grilled salmon with sweet mango salsa, served over aromatic coconut rice.
Ingredients
Scale
- 4 salmon fillets (6oz each, preferably wild-caught)
- 2 tablespoons olive oil
- 1 tablespoon lime juice
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- ½ teaspoon paprika
- Salt and pepper to taste
- 2 ripe mangoes, diced (about 2 cups)
- ½ red onion, finely diced
- 1 jalapeño, seeded and minced
- ¼ cup fresh cilantro, chopped
- 1 tablespoon lime juice
- Salt to taste
- 2 cups jasmine rice
- 1 can (13.5oz) coconut milk
- 1 cup water
- 1 teaspoon salt
- 2 tablespoons shredded coconut (optional)
Instructions
- Prepare the salmon: Season your salmon fillets generously with salt and pepper. In a small bowl, whisk together the olive oil, lime juice, minced garlic, cumin, and paprika. Brush this mixture over both sides of the salmon fillets. Let the salmon rest at room temperature for 10-15 minutes.
- Make the coconut rice: Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice, coconut milk, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and fold in the optional shredded coconut.
- Prepare the mango salsa: In a medium bowl, combine the diced mango, red onion, jalapeño, and cilantro. Add the lime juice and salt, then gently toss to combine. Let the salsa rest for at least 10 minutes before serving.
- Grill the salmon: Preheat your grill to medium-high heat. Oil the grates well. Grill the salmon skin-side down for 4-5 minutes until the skin is crispy. Flip and cook for an additional 3-4 minutes until the desired doneness is reached.
- Assemble and serve: Portion the coconut rice onto plates, place the grilled salmon on top, and spoon the mango salsa over the fish. Garnish with additional cilantro leaves and lime wedges.
Notes
For a less spicy salsa, use green bell pepper instead of jalapeño. Consider using light coconut milk for a lower fat option.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Tropical
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 15g
- Sodium: 650mg
- Fat: 23g
- Saturated Fat: 14g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 60mg
Keywords: salmon, mango salsa, coconut rice, grilling, seafood