Flaky Grilled Salmon with Tropical Mango Avocado Salsa and Creamy Coconut Rice
Food Recipes Ideas
Grilled Salmon with Tropical Mango Avocado Salsa and Coconut Rice
Flavorful grilled salmon topped with a fresh mango avocado salsa, served alongside aromatic coconut rice. A vibrant, healthy, and easy meal.
★★★★★
5 from 1 review
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Servings4
Calories550 kcal
📝 Ingredients
👩🍳 Instructions
1
Rinse the jasmine rice under cold water until clear. In a medium saucepan, combine rinsed rice, coconut milk, water, ½ teaspoon salt, and optional sugar. Bring to a boil over medium-high heat.
2
Reduce heat to low, cover tightly, and simmer for 15-18 minutes until liquid is absorbed. Remove from heat and let rest, covered, for 5-10 minutes. Fluff with a fork.
3
While rice cooks, prepare the salsa: In a medium bowl, gently combine diced mango, avocado, red onion, cilantro, and minced jalapeño. Drizzle with lime juice and season with a pinch of salt. Taste and adjust seasoning.
4
Pat salmon fillets dry. Brush with olive oil. In a small bowl, mix smoked paprika, garlic powder, cayenne (if using), salt, and pepper. Rub seasoning onto salmon fillets.
5
Preheat grill to medium-high heat (approx. 400°F / 200°C). Ensure grates are clean and oiled. Place salmon skin-side down (if applicable) on the hot grill.
6
Close lid and cook for 4-6 minutes per side, or until salmon is cooked through and flakes easily. Internal temperature should reach 125-135°F (52-57°C).
7
Transfer grilled salmon to plates. Serve with coconut rice and generously top the salmon with the fresh avocado mango salsa. Garnish with lime wedges and extra cilantro.
💡 Notes
For best results, use fresh, ripe mangoes and avocados. If you don't have an outdoor grill, a grill pan or baking the salmon works well. The salsa is best served immediately to prevent avocado browning.
