Grilled Salmon with Mango Salsa & Coconut Rice 🐟🥭
Ingredients:
For the Grilled Salmon:
- 4 salmon fillets (about 6 oz each)
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Juice of 1 lime
For the Mango Salsa:
- 1 ripe mango, diced
- 1/2 cup cherry tomatoes, diced
- 1/4 cup red onion, finely chopped
- 1/2 jalapeño, finely chopped (optional)
- 2 tablespoons fresh cilantro, chopped
- Juice of 1 lime
- Salt and pepper to taste
For the Coconut Rice:
- 1 cup jasmine rice
- 1 cup coconut milk
- 1 cup water
- 1/2 teaspoon salt
Directions:
1. **Prepare the Coconut Rice:**
- In a saucepan, combine jasmine rice, coconut milk, water, and salt. Bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes or until the rice is tender. Remove from heat and let sit covered for 5 minutes. Fluff with a fork before serving.
2. **Make the Mango Salsa:**
- In a bowl, combine diced mango, cherry tomatoes, red onion, jalapeño (if using), cilantro, lime juice, salt, and pepper. Mix well and set aside.
3. **Season the Salmon:**
- Rub the salmon fillets with olive oil, paprika, garlic powder, salt, black pepper, and lime juice.
4. **Grill the Salmon:**
- Preheat a grill or grill pan to medium-high heat. Cook the salmon for 4-5 minutes per side, or until it is cooked through and has grill marks.
5. **Assemble the Dish:**
- Serve the grilled salmon over coconut rice and top with the fresh mango salsa.
This dish bursts with tropical flavors and makes a perfect summer dinner! ✨
Prep time: 15 minutes | Cooking time: 20 minutes | Servings: 4 | 450 kcal per serving