Grilled Salmon Mango Coconut Rice
Grilled Salmon Mango Coconut Rice is a vibrant dish that transforms any meal into a tropical getaway. Featuring flaky grilled salmon paired with sweet, juicy mango and creamy coconut rice, this recipe delivers a delightful flavor experience. Perfect for summer gatherings or cozy family dinners, it’s simple enough for beginners yet impressive enough to wow guests. Enjoy this culinary escape that brings the essence of the tropics right to your table.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: Serves 4
- Category: Main
- Method: Grilling
- Cuisine: Tropical
Ingredients
Scale
- 4 salmon fillets (6 oz each)
- 1 ripe mango, diced
- 1 cup jasmine rice
- 1 cup full-fat coconut milk
- 1 cup water
- 2 tbsp fresh lime juice
- Salt and pepper to taste
Instructions
- Marinate salmon fillets in lime juice, salt, and pepper for at least 30 minutes.
- In a saucepan, combine jasmine rice, coconut milk, and water. Bring to a boil, then cover and simmer on low heat for 15-20 minutes.
- Preheat the grill to medium-high heat. Grill marinated salmon skin-side down for about 6 minutes per side until flaky.
- Prepare mango salsa by mixing diced mango with lime juice and salt.
- Fluff cooked rice with a fork, serve topped with grilled salmon and mango salsa.
Nutrition
- Serving Size: 1 plate (approximately 400g)
- Calories: 550
- Sugar: 10g
- Sodium: 310mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 70mg
Keywords: - Add chopped cilantro or green onions to the rice for extra flavor. - Substitute salmon with mahi-mahi or use quinoa instead of rice for a healthier option. - Enhance the salsa by adding lime zest or chili flakes for an extra kick.