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This summer dinner combines seared salmon with tropical elements of mango salsa and coconut rice. The tender fish sits on a rich bed of rice, topped with bright and fresh salsa, making for an impressive yet easy meal.
I whipped this up for friends at a summer BBQ last year and it's now my go-to dish when company comes over. The bright colors and island flavors make everyone feel like they're on a tropical vacation no matter where we're eating.
Ingredients
- Salmon fillets: go for center cuts so they cook evenly throughout
- Fresh lime juice and zest: adds brightness and helps tenderize the fish naturally
- Coconut milk: don't skimp with light versions - full fat makes the tastiest, creamiest rice
- Jasmine rice: brings its own flowery smell that works great with coconut flavors
- Fresh mango: pick ones that feel slightly firm but give a little when you press them
- Red bell pepper: gives the salsa a sweet crunch and pretty pop of color
- Avocado: adds a creamy element - choose ones with a slight softness when touched
- Coconut water: brings subtle sweetness and ties all the tropical elements together
- Fresh cilantro: cuts through the richness with its fresh, herby flavor
Step-by-Step Instructions
- Marinate the Salmon:
- Mix olive oil, lime zest, lime juice and garlic in a dish with salt and pepper. This mixture adds flavor while starting to break down the fish for tenderness. Let the salmon soak for up to an hour, turning it over halfway to get flavor on both sides.
- Prepare the Coconut Rice:
- Mix coconut water, coconut milk, rice and salt in a pot and bring to a bubble. Turn heat down, cover and cook about 20 minutes until liquid soaks in. The mix of coconut milk and water makes rice that's just right - not too heavy or light. Keep it covered after cooking for extra fluffiness.
- Grill the Salmon:
- Oil your grill well so fish won't stick. Put salmon pretty side down first and cook about 3 minutes each side. Look for some browning outside while keeping the middle moist and slightly translucent. You'll know it's done when it flakes easily with a fork.
- Create the Salsa:
- Mix all salsa stuff together right before you serve. The lime juice keeps avocado from turning brown while coconut water adds a hint of sweetness that matches the rice. Add salt carefully - it brings out the mango's natural sweetness.
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When I first cooked this meal, my kid said it beat any salmon she'd had at restaurants. Now she asks for this exact dinner with the coconut rice whenever we celebrate something special. It's turned into our family's signature meal.
Make-Ahead Options
You can get a jump start on this meal for busy nights. The rice keeps well for two days in the fridge - just warm it up with a splash of coconut milk. You can soak the salmon in its marinade morning of cooking day. Chop all the salsa items early but keep them in separate containers, then mix them together right before eating for the freshest taste and best texture.
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Perfect Pairings
This island-inspired meal tastes great with cool white wines like Chardonnay without oak or Sauvignon Blanc. If you don't want alcohol, try fizzy water with a dash of pineapple juice and some mint leaves. Add a simple green salad with lime dressing on the side to round out your meal without taking attention from the main dish.
Ingredient Substitutions
Don't have salmon? Try firm white fish like halibut or mahi mahi but watch your cooking time as it might need less. Vegetarians can enjoy the coconut rice and mango salsa with grilled tofu soaked in the same lime mix. When mangoes aren't in season during winter, frozen ones work great too - just thaw them completely and drain off extra water before adding to your salsa.
Common Recipe Questions
- → How do I stop salmon from sticking when grilling?
Get your grill nice and hot first, then add some oil. Put oil on the salmon too and work with a clean grill surface to avoid sticking issues.
- → Can I swap out jasmine rice for something else?
Sure, try basmati or regular long-grain white rice instead, though jasmine has that nice smell that works really well with the coconut milk.
- → What's the best way to tell if a mango is ready for salsa?
Go for mangoes that feel a bit soft when you press them gently and smell sweet around where the stem connects.
- → Is it OK to let salmon sit in the marinade all night?
Don't do that - the acid in the marinade will mess up your fish texture if left too long. Just 30-60 minutes works best.
- → What other fish works if I don't have salmon?
You can try trout, halibut, or mahi-mahi - they're all firm enough to handle this cooking method.