Servings: 3–4 servings
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Ingredients
For Salmon
- Salmon fillets
- Salt and black pepper, to taste
- Lime juice (for finishing)
For Mango Salsa
- 2 ripe mangos, diced
- 1 red onion, diced
- 1 jalapeño pepper, seeded & finely chopped
- ¼ cup fresh cilantro, chopped
- Lime juice, to taste
- Salt and pepper, to taste
For Coconut Rice
- 1 cup uncooked white rice
- 1 cup coconut milk
- Water (as needed for cooking)
- Lime zest
Instructions
Grill the salmon
Season salmon fillets with salt and pepper. Grill over medium heat for about 4–5 minutes per side, or until cooked through and flaky. Finish with a squeeze of fresh lime juice.
Prepare the mango salsa
In a bowl, combine diced mango, red onion, jalapeño, and cilantro. Add lime juice, season with salt and pepper, and mix gently. Set aside to let the flavors meld.
Cook the coconut rice
In a pot, combine rice, coconut milk, and water as needed. Bring to a boil, then reduce heat, cover, and simmer until rice is tender and fluffy. Finish with a touch of lime zest for freshness.
Assemble & serve
Plate the coconut rice, top with grilled salmon, and spoon generous amounts of mango salsa over the top.
Additional Notes
Flavor Balance Tip
The sweetness of mango, heat from jalapeño, and richness of coconut rice create the perfect balance—don’t skip the lime!
Grill Alternative
You can also pan-sear or bake the salmon if grilling isn’t an option.
Meal Prep & Storage
- Store components separately in the fridge for up to 2 days
- Reheat salmon and rice gently before serving
- Mango salsa is best fresh but can be stored for 1 day
Nutritional Information (Approx. per serving)
- Calories: 450–520
- Protein: 30–35g
- Carbs: 35–45g
- Fat: 18–24g
