Description
A vibrant and flavorful dish featuring perfectly grilled salmon seasoned with smoked paprika and garlic, topped with a fresh and tangy mango salsa, served alongside creamy coconut-infused jasmine rice. This meal is a delightful balance of sweet, spicy, and savory flavors, perfect for a healthy and impressive dinner.
Ingredients
Mango Salsa
- 1 ½ cups diced mango
- 1 shallot, diced
- 1 jalapeno pepper, diced
- ½ cup chopped cilantro
- 2 to 3 tablespoons fresh lime juice
- Kosher salt and pepper, to taste
Coconut Rice
- 1 ½ cups jasmine rice
- 1 ½ cups canned coconut milk
- ½ cup coconut water or regular water
- ¼ teaspoon salt
- 1 ½ tablespoons coconut oil
- 2 tablespoons finely shredded, unsweetened coconut (optional)
Grilled Salmon
- 4 salmon filets
- Kosher salt and pepper, to taste
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon onion powder
Instructions
- Prepare Mango Salsa: In a medium bowl, combine the diced mango, shallot, jalapeno, and chopped cilantro. Add 2 to 3 tablespoons of fresh lime juice and season with kosher salt and pepper. Toss everything together well. You can prepare the salsa a few hours in advance and refrigerate it to let the flavors meld.
- Cook Coconut Rice: In a saucepan over medium-high heat, add jasmine rice, coconut milk, coconut water, and salt. Stir to combine and bring the mixture to a boil. Once boiling, reduce heat to low, cover the pan, and let it simmer for about 30 minutes, or until the liquid is fully absorbed and the rice is tender. Fluff the rice with a fork, then stir in coconut oil and optional shredded coconut for added texture and flavor. Keep warm until serving.
- Grill the Salmon: Preheat your grill to its highest setting. Pat the salmon filets dry using a paper towel. Season them evenly with kosher salt, pepper, garlic powder, smoked paprika, and onion powder. Place the filets on the grill, close the lid, and cook for 3 to 4 minutes. Carefully flip the salmon and grill for an additional 2 to 3 minutes, or until the fish is opaque throughout and flakes easily with a fork.
- Plate and Serve: Serve the grilled salmon filets over a bed of coconut rice. Top each filet generously with the prepared mango salsa. Enjoy immediately for the best taste and texture.
Notes
- The mango salsa can be made ahead and stored in the refrigerator for up to 4 hours to enhance flavors.
- Use fresh lime juice for the best tang and brightness in the salsa.
- For a spicier salsa, keep some of the jalapeno seeds or add more jalapeno.
- If you don’t have coconut water, regular water can be used to cook the rice.
- Shredded coconut in the rice is optional but adds a nice texture and depth of coconut flavor.
- Ensure the salmon filets are of uniform thickness for even cooking.
- Adjust grilling time slightly depending on the thickness of your salmon filets.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Grilling and stovetop simmering
- Cuisine: Fusion (Caribbean-inspired)
Nutrition
- Serving Size: 1 salmon filet with 1 cup coconut rice and mango salsa
- Calories: 520 kcal
- Sugar: 8 g
- Sodium: 320 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 85 mg
