Kitchen notes · a little help before you start
Grilled Salmon with Mango Salsa and Coconut Rice
Grilled salmon and creamy coconut rice make a rich base for bright mango and avocado salsa. Juicy fruit and lime freshen each forkful, while the rice catches the flavors around the tender fish. The cool salsa is especially good against the warm salmon.
- Prep
- 30 min
- Cook
- 26 min
- Total
- 56 min
- Original yield
- Serves 4
- Ingredients
- 16 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Fish
- Cuisine
- American
- Cooking method
- Grilling
- Preparation & total time
- Prep: 16–30 minutes · Total: 31–60 minutes
- Dish type
- Rice dishes
A few quick notes
1. Turn during marinating
Flip the covered salmon halfway through its refrigerator marinade so both sides spend time in the lime mixture.
2. Turn fish carefully
Oil the grill grates and handle the salmon gently when turning, since the cooked fillets are fragile.
3. Rest the rice
Fluff the rice once its liquid is absorbed, then let it rest five minutes before serving.
Get to know the ingredients
Rice
Rinse and drain jasmine rice well before bringing it to a boil with coconut water, coconut milk and salt.
Red onion
Rinse the chopped red onion under water and drain before tossing it into the mango avocado salsa.
Coconut milk
Try full fat coconut milk if you'd like creamier coconut rice.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 7 steps completeMake room for Grilled Salmon with Mango Salsa and Coconut Rice
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Spoon salsa over fish
Serve the grilled salmon warm with coconut rice and top it with the freshly mixed mango avocado salsa.
A little more help as you go
Prepare rice during marinade
Start the coconut rice while the salmon marinates so it has time to simmer and rest.
Mix salsa during grilling
Toss the mango and avocado salsa together while the salmon grills, then season it to taste.
A few questions you might have
How long does the salmon marinate?
Refrigerate it fifteen to thirty minutes per side, turning once during marinating before grilling.
What helps keep the fish from sticking?
Brush the grill grates with oil before placing the salmon on them, then turn the fillets carefully.
Can I make the rice creamier?
Use full fat coconut milk for a creamier version of the coconut rice.
Should the rice rest after cooking?
Fluff it with a fork once the liquid is absorbed, then let it stand for five minutes.
When should I make the salsa?
Prepare it while the salmon is grilling, tossing the fruit, vegetables and dressing together before seasoning.
Any more cooking tips?
For creamier coconut rice, use full-fat coconut milk.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: cookingclassy.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
