why make this recipe
Grilled Salmon with Mango Salsa & Coconut Rice is a delicious and healthy meal that is perfect for any occasion. The combination of smoky grilled salmon, fresh mango salsa, and creamy coconut rice creates a dish that is full of flavor and texture. It’s not only easy to prepare, but it also looks beautiful on the plate, making it great for entertaining or a simple family dinner. Plus, salmon is packed with omega-3 fatty acids, making this meal good for your health.
how to make Grilled Salmon with Mango Salsa & Coconut Rice
Ingredients :
- 4 salmon fillets (6 oz each)
- 3 tbsp olive oil
- 1 ripe mango, diced
- 1 avocado, diced
- 1/4 red onion, finely chopped
- 1/4 cup cilantro, chopped
- Juice of 1 lime
- Salt and pepper to taste
- 2 cups coconut rice
Directions :
- Preheat the grill to medium-high heat.
- In a bowl, mix the mango, avocado, red onion, cilantro, lime juice, salt, and pepper to create the salsa. Set aside.
- Brush the salmon fillets with olive oil and season with salt and pepper.
- Grill the salmon for about 4-5 minutes on each side or until cooked through.
- Serve the grilled salmon over a bed of coconut rice, topped with the mango salsa.
how to serve Grilled Salmon with Mango Salsa & Coconut Rice
To serve Grilled Salmon with Mango Salsa & Coconut Rice, place a generous scoop of coconut rice on a plate. Then, add a grilled salmon fillet on top. Finally, spoon the fresh mango salsa over the salmon. You can also garnish with additional cilantro or lime wedges for extra color and flavor.
how to store Grilled Salmon with Mango Salsa & Coconut Rice
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm the salmon in the microwave or a skillet over low heat. The coconut rice can also be reheated. It’s best to store the mango salsa separately to keep it fresh.
tips to make Grilled Salmon with Mango Salsa & Coconut Rice
- Ensure your grill is well-oiled to prevent sticking.
- Choose ripe mango for the best sweetness and texture in the salsa.
- If you want a bit of heat, add diced jalapeño to the salsa.
- Serve with lime wedges on the side for extra zest.
variation
You can substitute shrimp or chicken for the salmon if you prefer. You can also switch out the mango for another fruit like pineapple or peach for a different flavor.
FAQs
1. Can I use frozen salmon for this recipe?
Yes, you can use frozen salmon. Just make sure to thaw it completely before grilling.
2. How do I know when the salmon is done cooking?
The salmon should flake easily with a fork and have an internal temperature of 145°F (63°C).
3. Can I make the coconut rice ahead of time?
Yes, you can make coconut rice ahead of time and reheat it when you’re ready to serve.
