Ingredients

For the Grilled Salmon

• 4 salmon fillets (about 6 oz / 170 g each)

• 2 tablespoons olive oil

• 1 tablespoon lime juice

• 2 cloves garlic, minced

• 1 teaspoon paprika

• ½ teaspoon ground cumin

• Salt and black pepper, to taste

For the Mango Salsa

• 1 ripe mango, diced 

• ½ red bell pepper, finely diced

• ¼ red onion, finely chopped

• 1 small jalapeño, seeded and minced (optional)

• Juice of 1 lime

• 2 tablespoons fresh cilantro, chopped

• Salt, to taste

For the Coconut Rice

• 1 cup jasmine rice

• 1 cup coconut milk 

• 1 cup water

• ½ teaspoon salt

Instructions

1. Prepare the Coconut Rice

1. Rinse rice under cold water until the water runs clear.

2. In a saucepan, combine rice, coconut milk, water, and salt.

3. Bring to a boil, then reduce heat to low. Cover and simmer for 15–18 minutes, until liquid is absorbed.

4. Remove from heat and let rest, covered, for 5 minutes, then fluff with a fork.

2. Make the Mango Salsa

1. In a bowl, combine mango, bell pepper, red onion, jalapeño (if using), lime juice, and cilantro.

2. Season lightly with salt and mix gently.

3. Refrigerate until ready to serve to allow flavors to blend.

3. Grill the Salmon

1. Preheat grill or grill pan to medium-high heat. Lightly oil the grates.

2. In a small bowl, mix olive oil, lime juice, garlic, paprika, cumin, salt, and pepper.

3. Brush salmon fillets with the marinade.

4. Grill salmon skin-side down for 4–5 minutes, then flip and cook another 3–4 minutes, until opaque and flaky.

Serve

Place grilled salmon over a bed of coconut rice and spoon fresh mango salsa generously on top. Serve immediately.

Tips

• Do not overcook salmon - remove when it flakes easily with a fork.

• For extra flavor, add grated ginger to the salsa.

• This dish pairs beautifully with a crisp green salad or grilled vegetables.

This Grilled Salmon with Mango Salsa and Coconut Rice is light, tropical, and packed with fresh, vibrant flavors—perfect for a refreshing yet

satisfying meal.