Grilled Salmon with Mango Salsa

Celebrate summer with this vibrant Grilled Lime Salmon served on a bed of creamy Coconut Rice, topped with a refreshing Avocado‑Mango Salsa. The tangy lime‑garlic marinade lightly charred on the grill gives the salmon a smoky brightness, while the sweet‑savory salsa bursts with tropical flavors and creamy avocado. Coconut rice adds an indulgent, fragrant base that ties everything together. This restaurant‑quality meal is surprisingly easy to make at home and perfect for warm evenings when you want something impressive yet simple and full of fresh flavor.

Ingredients (serves 4)

Lime Salmon

• 4 (6 oz) skinless salmon fillets

• 3 Tbsp olive oil (plus extra for grill)

• 2 tsp lime zest

• 3 Tbsp fresh lime juice

• 3 cloves garlic, crushed

• Salt & freshly ground black pepper, to taste

Coconut Rice

• 1½ cups coconut water

• 1¼ cups canned coconut milk (full‑fat)

• 1½ cups jasmine rice, rinsed & drained

• ½ tsp salt

Avocado‑Mango Salsa

• 1 large mango, peeled & diced

• ¾ cup chopped red bell pepper (½ pepper)

• ¼ cup chopped fresh cilantro

• ⅓ cup chopped red onion, rinsed & drained

• 1 large avocado, peeled & diced

• 1 Tbsp fresh lime juice

• 1 Tbsp olive oil

• 1 Tbsp coconut water

• Salt & pepper, to taste
  
  

Directions

1. Marinate the Salmon

• In an 11×7-inch dish, whisk olive oil, lime zest & juice, garlic, salt & pepper.

• Add salmon, turning to coat. Cover and refrigerate 30–60 minutes, flipping halfway.

2. Prepare Coconut Rice

• While salmon marinates, combine coconut water, coconut milk, rice & salt in saucepan.

• Bring to a boil, cover, and simmer ~20 minutes until liquid is absorbed.

• Fluff with a fork and let rest 5 minutes before serving. 

3. Grill the Salmon

• Preheat grill to medium‑high (about 375–400 °F). Oil the grates.

• Grill salmon 3 minutes per side, until just cooked through and fish flakes easily. 

4. Make the Salsa

• In a bowl, gently toss mango, bell pepper, cilantro, red onion, avocado, lime juice, olive oil, coconut water, and salt & pepper. 

5. Assemble & Serve

• Plate coconut rice, top with a salmon fillet, and spoon avocado‑mango salsa over it. Serve warm.
  
  

Nutritional Info (per serving)

• Calories: 739 kcal

• Fat: 39 g (Saturated fat: 16 g)

• Cholesterol: 93 mg

• Sodium: 448 mg

• Carbohydrates: 56 g (Dietary fiber: 5 g; Sugars: 11 g)

• Protein: 40 g

• Potassium: 1495 mg

• Vitamin A: 1495 IU

• Vitamin C: 63 mg

• Calcium: 72 mg

• Iron: 3.2 mg