Grilled Salmon with Mango Avocado Salsa & Coconut Rice
Looking for a healthy, flavorful seafood dinner? Try this Grilled Salmon with Mango Avocado Salsa and Coconut Rice a tropical-inspired dish that’s perfect for summer nights!
Tender, lime-marinated salmon fillets are grilled to perfection and paired with creamy coconut rice and a fresh, zesty mango avocado salsa for a sweet and savory combination that’s light yet satisfying.
Perfect for:
Healthy summer dinners
Quick grilled seafood meals
Tropical-inspired recipes
Gluten-free seafood lovers
Ingredients (Serves 4):
For the Grilled Salmon:
4 (6 oz) skinless salmon fillets
3 tbsp olive oil
Juice of 2 limes
2 garlic cloves, minced
1 tsp chili powder
Salt and black pepper, to taste
For the Coconut Rice:
1 cup jasmine rice
1 cup coconut milk
1 cup water
½ tsp salt
For the Mango Avocado Salsa:
1 ripe mango, diced
1 ripe avocado, diced
½ small red onion, finely chopped
1 jalapeño, seeded and minced (optional for heat)
Juice of 1 lime
2 tbsp fresh cilantro, chopped
Salt, to taste
Directions:
1. Marinate the Salmon:
In a bowl, whisk olive oil, lime juice, garlic, chili powder, salt, and pepper. Coat salmon fillets with marinade and refrigerate for 20 minutes.
2. Cook the Coconut Rice:
In a saucepan, combine jasmine rice, coconut milk, water, and salt. Bring to a boil, reduce heat, cover, and simmer for 15 minutes or until rice is tender and liquid absorbed.
3. Prepare the Mango Avocado Salsa:
In a mixing bowl, gently toss mango, avocado, red onion, jalapeño, lime juice, cilantro, and salt.
4. Grill the Salmon:
Preheat grill to medium-high heat. Grill salmon for about 4-5 minutes per side, or until cooked through and flaky.
5. Assemble:
Serve grilled salmon over coconut rice, topped generously with mango avocado salsa.
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