Grilled Salmon With Mango Salsa & Coconut Rice Recipe

I’m all about bold flavors, and this grilled lime salmon dish delivers on every level. The zesty marinated fish, paired with cool avocado-mango salsa and rich coconut rice, creates a tropical vibe that’s both fresh and satisfying. It’s my kind of meal that turns a regular dinner into a vacation.

I’ve been experimenting with healthy, high protein meals lately and this Grilled Lime Salmon with Avocado-Mango Salsa and Coconut Rice is one of my favs. I start with 4 salmon fillets, seasoned with 2 tablespoons olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper and 1/2 teaspoon garlic powder, then marinate them in lime juice and zest.

While the salmon grills, I mix together diced mango, avocado, finely chopped red onion and a seeded small jalapeno, finishing the salsa with a squeeze of fresh lime and 1/4 cup chopped cilantro. For the coconut rice, I combine 1 cup rinsed jasmine rice with 1 cup coconut milk, 1 cup water and a pinch of salt.

This dish is super nourishing, packed with protein, healthy fats and a good dose of vitamins, making it a perfect healthy meal prep option for busy days. Enjoy cookin it as much as I did!

Why I Like this Recipe

I really love this recipe because the lime marinade really makes the salmon pop with flavor. I also like how the mango and avocado salsa mixes sweet and a little spicy kick together, it just feels so fresh every time I make it. The coconut rice is super creamy and adds a rich tropical vibe to the whole dish and honestly, it all comes together in a way that makes cooking dinner feel fun and easy.

Ingredients

• Salmon: A rich source of protein and omega-3 fats to keep your heart healthy.
• Mango: Adds a sweet and tangy twist, bursting with fiber and vitamin goodness.
• Coconut Milk: Lends a creamy natural sweetness with healthy fats, making the dish super delish.
• Jasmine Rice: Provides carbohydrates for energy and acts as a neutral, comforting base.
• Lime: Offers a bright sour kick that lightens up the stronger flavors in the salsa.
• Olive Oil: Brings a mellow Mediterranean taste paired with heart-friendly, monounsaturated fats.

Ingredient Quantities

• 4 salmon fillets (about 6 oz each)
• 2 limes (juice and zest, one for marinade and one for salsa)
• 2 tablespoons olive oil
• 1/2 teaspoon salt (plus extra for seasoning to taste)
• 1/4 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1 ripe mango, peeled and diced
• 1 ripe avocado, diced
• 1/2 small red onion, finely chopped
• 1 small jalapeno, seeded and chopped (optional if you like a bit of heat)
• 1/4 cup fresh cilantro, roughly chopped
• 1 cup jasmine rice, rinsed
• 1 cup coconut milk
• 1 cup water
• 1/4 teaspoon salt (for the rice)

How to Make this

1. In a bowl, mix the juice and zest of one lime with the olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper and 1/2 teaspoon garlic powder. Brush this over the salmon fillets and let them marinate for about 15 minutes.

2. Rinse the jasmine rice and put it in a medium saucepan with 1 cup of coconut milk, 1 cup of water and 1/4 teaspoon salt. Bring it to a boil then reduce the heat to low and cover, letting it simmer for about 15 minutes until the rice is tender.

3. Preheat your grill to medium-high heat.

4. Once the grill is ready, place the salmon fillets on it and cook for about 4 to 5 minutes on each side or until the fish is just cooked through.

5. While the salmon is grilling, prepare the salsa by combining the diced mango, diced avocado, finely chopped red onion, and seeded and chopped jalapeno (if you’re using it) in a bowl.

6. Add the 1/4 cup of chopped cilantro and squeeze the juice of one lime into the bowl with the salsa ingredients.

7. Toss the salsa together and add a pinch of salt to taste. Stir it up gently so the avocado doesn’t mush too much.

8. To serve, spoon a generous amount of coconut rice onto a plate, top it with a grilled salmon fillet, and finish with a good helping of the avocado-mango salsa on top. Enjoy your meal!

Equipment Needed

1. A mixing bowl for the marinade and salsa ingredients
2. A citrus juicer and zester for the lime juice and zest
3. Measuring spoons and measuring cups for accurate ingredient amounts
4. A colander for rinsing the jasmine rice
5. A medium saucepan with a lid, used to cook the rice
6. A grill preheated to medium-high heat for grilling the salmon
7. A pair of tongs or a spatula for flipping the salmon fillets
8. A cutting board and a sharp knife for dicing the mango, avocado, red onion, and chopping the jalapeno and cilantro
9. A serving plate to assemble your dish

These are the basic tools u’ll need for this recipe, no extra frills.

FAQ

Grilled Salmon With Mango Salsa & Coconut Rice Recipe Substitutions and Variations

• For lime juice, you can use fresh lemon juice instead if you don’t have limes handy.
• If you’re out of olive oil, try using avocado oil – it’s perfect for grilling.
• You can use kosher salt or sea salt in place of regular salt for seasoning.
• If the jalapeno gets too spicy or you don’t have it, a small serrano pepper works just as well.
• If you can’t find jasmine rice, long grain or basmati rice can be a decent alternative.

Pro Tips

1. When you marinate the salmon, try letting it sit up to 15 minutes. If you got extra time, leaving it a little longer can really let the flavors sink in but dont let it marinate so long that the texture changes too much.

2. For the coconut rice, make sure you keep the lid on and don’t stir it. Stirring too much can break up the rice and make it gummy instead of fluffy and creamy like you want.

3. While grilling the salmon, keep a close eye on it because every grill heats differently. Check for flakiness with a fork instead of relying on the clock; overcooked fish can get dry real quick.

4. When tossing together the mango-avocado salsa, mix it gently. You wanna keep some chunks so you get that awesome texture contrast and extra flavor punch, instead of ending up with a mushy mess.