Grilled Salmon with Mango Salsa and Coconut Rice is one of my favorite dishes to make. The combination of flavors is refreshing and perfect for any occasion. I remember the first time I tried this dish at a small beachside restaurant. The moment I took a bite, I was hooked. The juicy salmon paired with sweet mango salsa and creamy coconut rice was a taste of paradise. I want to share my version of this delightful meal that has become a staple in my kitchen.
Why Grilled Salmon?
Salmon is not only delicious but also packed with nutrients. It is an excellent source of omega-3 fatty acids, which are great for heart health. Plus, salmon is versatile and cooks quickly, making it perfect for busy weeknights or special gatherings. The smoky flavor from grilling adds another layer of taste that enhances the overall dish.
Ingredients for Grilled Salmon with Mango Salsa
To make this dish, you will need the following ingredients:
Grilled Salmon:
- 4 salmon fillets (about 6 ounces each)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Juice of 1 lime
Mango Salsa:
- 1 large ripe mango, diced
- 1 small red onion, finely chopped
- 1 jalapeño, seeded and minced
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- Salt to taste
Coconut Rice:
- 1 cup jasmine rice
- 1 cup coconut milk
- 1 cup water
- 1/2 teaspoon salt
How to Prepare Grilled Salmon with Mango Salsa
Coconut rice is a creamy and fragrant side dish that pairs beautifully with grilled salmon. To prepare it:
- Rinse the jasmine rice under cold water until the water runs clear. This helps remove excess starch.
- In a medium saucepan, combine the rinsed rice, coconut milk, water, and salt.
- Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 15-20 minutes or until the rice is tender and the liquid is absorbed.
- Remove from heat and let it sit covered for about 5 minutes. Fluff with a fork before serving.
Making the Mango Salsa
Mango salsa adds a refreshing twist to the grilled salmon. It’s easy to make and bursting with flavor. Here’s how:
- In a medium bowl, combine the diced mango, red onion, jalapeño, and cilantro.
- Squeeze lime juice over the mixture and add salt to taste.
- Gently mix everything together and let it sit for about 10 minutes. This allows the flavors to meld beautifully.
Preparing the Grilled Salmon
Now, it’s time to get that salmon ready for the grill:
- Preheat your grill to medium-high heat.
- In a small bowl, mix the olive oil, garlic powder, onion powder, lime juice, salt, and pepper. Brush this mixture over the salmon fillets.
- Place the salmon fillets on the grill, skin side down. Grill for about 5-6 minutes on each side or until the salmon flakes easily with a fork.
Plating the Dish
Plating is where you can get creative. Start by placing a generous scoop of coconut rice on the plate. Next, add a grilled salmon fillet on top. Finally, spoon the mango salsa over the salmon, allowing some to spill onto the rice. The vibrant colors make the dish visually appealing.
Tips
To ensure your grilled salmon turns out perfectly every time, consider these tips:
- Choose Fresh Salmon: Look for fillets that are bright in color and smell fresh. Avoid salmon with a dull appearance or strong fishy odor.
- Don’t Overcook: Salmon is best when it’s cooked just right. Remove it from the grill as soon as it flakes easily with a fork.
- Use a Grill Basket: If you’re worried about the salmon sticking to the grill, use a grill basket. This makes flipping the fish easier and prevents it from falling apart.
Variations on Grilled Salmon with Mango Salsa
While I love the classic combination of grilled salmon with mango salsa and coconut rice, there are several variations you can try:
- Switch Up the Fruit: Instead of mango, use pineapple or peach for a different flavor profile.
- Add Heat: If you like spice, add more jalapeño or a pinch of cayenne pepper to the salsa.
- Use Quinoa: For a healthier grain option, substitute coconut rice with quinoa cooked in coconut milk.
Serving
This dish is perfect for summer barbecues, family gatherings, or a cozy dinner at home. Here are some serving suggestions to elevate your meal:
- Pair with a crisp green salad for added freshness.
- Serve with grilled vegetables like asparagus or zucchini for a colorful plate.
- Offer a chilled white wine, such as Sauvignon Blanc, to complement the flavors.
Storing Leftovers
If you have leftovers, don’t worry. Grilled salmon, mango salsa, and coconut rice can be stored for later:
- Refrigerate: Store the salmon, salsa, and rice in separate airtight containers in the fridge for up to 3 days.
- Reheat: Gently reheat the salmon in the microwave or on the stovetop. The rice can be warmed in the microwave with a splash of water to prevent drying out.
Grilled Salmon with Mango Salsa and Coconut Rice is a dish that brings joy to my table. The combination of flavors is simply irresistible, and it’s a meal that everyone loves. Whether you are hosting a gathering or enjoying a quiet dinner at home, this dish is sure to impress. I hope you give it a try and enjoy it as much as I do.