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This succulent salmon crowned with mango salsa and nestled on coconut rice blends juicy fish with tropical flavors for an impressive yet simple summer dinner. The velvety coconut rice creates the ideal base for the tender salmon and cool, tangy salsa.
I threw this together during a backyard party last summer and it's now my favorite impressive dish. The vibrant colors and tropical-inspired tastes transport everyone to an island getaway no matter where you're sitting.
What You'll Need
- Salmon fillets: look for center cuts for even cooking time
- Fresh lime juice and zest: brings tang to everything while gently cooking the fish
- Coconut milk: pick the full-fat version for extra creamy and flavorful rice
- Jasmine rice: has its own natural floral aroma that pairs wonderfully with coconut
- Fresh mango: choose ones slightly firm but yielding when pressed for ideal texture
- Red bell pepper: adds crisp sweetness and beautiful color contrast to your mix
- Avocado: brings creamy richness, pick ones that feel gently soft when squeezed
- Coconut water: offers subtle sweetness while tying the meal components together
- Fresh cilantro: provides herbal notes that cut through the dish's richness
How To Make It
- Prep Your Salmon:
- Combine olive oil, lime zest, lime juice and garlic with salt and pepper in a dish. This zesty mixture adds flavor and starts tenderizing the fish. Let the salmon rest in this bath up to an hour, flipping halfway for even flavor absorption.
- Cook The Coconut Rice:
- Combine coconut water, coconut milk, rice and salt in a saucepan until boiling. Turn down to a gentle simmer and cover for roughly 20 minutes until liquid disappears. The combo of coconut milk and water creates the perfect consistency. Keep it covered after cooking for extra fluffiness.
- Cook The Salmon:
- Make sure your grill is well-oiled to prevent sticking. Place presentation side down first and cook around 3 minutes each side. Look for some color outside while maintaining moisture and slight translucence inside. You'll know it's ready when it flakes easily with a fork.
- Mix Up The Salsa:
- Gently toss all salsa ingredients together just before serving. The lime juice will keep the avocado fresh while coconut water brings a hint of sweetness that links to the rice. A touch of salt will enhance the mango's natural sweetness.
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When I cooked this the first time, my daughter told me it was better than any restaurant salmon she'd tasted. Now for every special occasion, she requests exactly this meal with the coconut rice, which has become our household's signature dish.
Prep In Advance
For busy evenings, you can partially prepare this meal ahead. The rice will keep up to two days refrigerated and can be warmed with a splash of coconut milk. You can soak your salmon in its mixture the morning you plan to cook, and you can dice all salsa components and store them individually, combining them just before serving to maintain freshness and texture.
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What To Serve With It
This tropical-inspired meal pairs wonderfully with crisp white wines like unoaked Chardonnay or Sauvignon Blanc. For non-alcoholic options, try sparkling water with a bit of pineapple juice and some muddled mint. Add a simple green salad with a gentle lime vinaigrette to complete your meal without overshadowing the star dish.
Swap Your Ingredients
If salmon isn't available, try other firm fish like halibut or mahi mahi but adjust cooking times as needed. Vegetarians can enjoy the coconut rice and mango salsa with grilled tofu marinated in the same lime mixture. In winter when fresh mangoes aren't at their best, thawed frozen mango chunks work well just make sure they're completely defrosted and drained before mixing with other salsa ingredients.
Common Questions
- → What's the best way to keep salmon from sticking on the grill?
Make sure your grill is properly greased and hot before you start. Put some oil on the fish too, and always start with clean grill bars for easier cooking.
- → Can a different rice replace jasmine rice?
Sure thing! You can swap in basmati or any long-grain rice, though jasmine gives that extra nice smell that goes great with the coconut milk.
- → How do I know if a mango's ripe for the salsa?
Press it gently and if it gives a little and has a fruity smell at the stem end, you're good to go!
- → Should I leave the salmon in the marinade overnight?
Don't do that as it might make the fish mushy. Just 30 to 60 minutes will do the trick nicely.
- → What fish works if I don't have salmon?
You can try firm fish like trout, mahi-mahi, or halibut instead of salmon for this dish.