Salmon Mango Coconut

This combo of grilled salmon topped with mango salsa and served over coconut rice brings together bright tropical tastes with rich savory elements. I make this whenever I need to wow dinner guests or just want to add some sunshine flavor to our evening meal.

I first cooked this for friends who came over one weekend, and everyone cleaned their plates. It's now a go-to dish in our house that always gets smiles.

Ingredients

• Skinless salmon fillets: Full of protein and super moist. Go for wild-caught when you can for better taste
• Olive oil: Makes the marinade smooth and keeps salmon from sticking
• Lime zest and juice: Brings zingy freshness; grab real limes instead of bottled juice
• Garlic: Gives the marinade its punch and wonderful smell
• Salt and black pepper: Ties all the flavors together in every part of the dish
• Coconut water and coconut milk: Gives the rice its island vibe; look for ones without extra sugar
• Jasmine rice: Light, aromatic and soaks up all that coconut goodness
• Mango: Brings natural sweetness as the main player in the salsa
• Red bell pepper: Adds nice snap and bright color contrast
• Fresh cilantro: Brings that fresh, green kick to the mix
• Red onion: Gives a mild bite that gets tamed by the lime juice
• Avocado: Adds buttery richness that works magic with tangy mango
• Additional lime juice and olive oil for salsa: Pulls everything together into a cohesive topping

Step-by-Step Instructions

Marinate the Salmon:

Mix up olive oil, lime zest and juice, and crushed garlic in a flat dish. Add a sprinkle of salt and pepper. Drop in your salmon fillets and make sure they're coated all over. Cover and stick in the fridge for 15-30 minutes. Then flip them over and let them soak another 15-30 minutes so they really take on the flavors.

Prepare the Grill:

While your salmon finishes marinating, fire up the grill to medium-high and let it warm for about 10 minutes. Brush some olive oil on the grates so nothing sticks. Put your salmon on carefully and cook about 3 minutes per side until it's done through. Go easy when turning since salmon can fall apart if you're too rough.

Cook the Coconut Rice:

Put coconut water, coconut milk, rice and salt in a pot. Give it a good stir and bring everything to a boil. Turn down the heat, put the lid on, and let it simmer quietly for 20 minutes until all the liquid disappears. Take it off the heat, fluff it up with a fork, and let it sit covered for 5 minutes.

Make the Salsa:

Throw diced mango, red bell pepper, cilantro, rinsed red onion and diced avocado into a bowl. Pour in some fresh lime juice, olive oil and a splash of coconut water. Toss everything together gently to mix the flavors. Season with salt and pepper until it tastes just right.

Serve the Dish:

Scoop some fluffy coconut rice onto each plate. Lay a salmon fillet on top. Spoon plenty of your colorful mango salsa over everything and serve while it's still warm.

The mango-avocado salsa is what makes this dish extra special for me. I came up with this combo during a family trip to the beach years ago, and we've been loving it ever since.

Storage Tips

Store any leftovers in the fridge using separate containers for the rice, salmon, and salsa. They'll stay good for about two days. Keeping them apart helps each part maintain its own texture and taste.

Ingredient Substitutions

Don't have mangoes? Chunks of fresh pineapple work great too. And you can swap out jasmine rice for basmati or even go with brown rice if you want something with more bite to it.

Serving Suggestions

This meal goes really well with a simple green salad or some roasted veggies on the side. If you drink wine, try it with a cold glass of Sauvignon Blanc that brings out all those tropical notes.

This dish never disappoints no matter when you serve it. It brings all those vacation vibes right to your dinner table with its fresh, healthy ingredients. Trust me, your family will ask for it again and again!

Recipe Q&A

→ What's the easiest way to know if salmon's ready?

You’ll know the salmon’s done when it becomes opaque and flakes when you poke it with a fork. For medium, leave the center just a little translucent. Cooking on medium-high heat, aim for 3 minutes on each side. For precision, use a thermometer—125-130°F (52-54°C) is perfect. Don’t overcook it; that’ll dry it out.

→ Can I make this work without a grill?

Of course! Start with a hot skillet, add a splash of olive oil, and sear your salmon about 3 minutes on each side. No skillet? Pop it in an oven at 400°F (200°C) for roughly 12-15 minutes. Both ways work great!

→ How far ahead can I prep the salsa?

You can whip up the salsa up to 4 hours in advance and keep it chilled. Avocado starts browning fast, so toss it in at the last minute. Need to prep days ahead? Chop everything but the avocado, and mix it all up right before serving.

→ Can I swap the coconut water here?

Sure thing! For the rice, regular water or even chicken broth works fine, though you’ll lose that coconut flair. In the salsa, skip the coconut water or replace it with a little splash of lime juice for extra zing.

→ What else would go well with this dish?

You’ve got the salsa and rice already, so it’s a solid meal. If you’re adding something, try asparagus, roasted broccoli, or a light green salad. A cool cucumber salad would also pair nicely with these tropical tastes.

→ Is this dish gluten-free and dairy-free?

Good news—it totally is! There’s no dairy to worry about, and it’s gluten-free too. The creamy texture comes from coconut milk, not any dairy products, and there’s no wheat in sight.