Ingredients

Grilled Salmon

• 4 salmon fillets (about 150–180 g each)

• 2 tablespoons olive oil

• 1 tablespoon lime or lemon juice

• 2 cloves garlic, minced

• 1 teaspoon paprika

• ½ teaspoon ground cumin

• Salt and black pepper, to taste

Mango Salsa

• 1 ripe mango, diced

• ½ red bell pepper, finely diced

• ¼ red onion, finely chopped

• 1 tablespoon fresh cilantro, chopped

• 1 tablespoon lime juice

• Salt, to taste

Coconut Rice

• 1 cup jasmine or basmati rice

• 1 cup coconut milk

• ½ cup water

• ½ teaspoon salt

Instructions

1. Prepare the Coconut Rice

Rinse the rice under cold water until clear.

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

Bring to a gentle boil, then reduce heat, cover, and simmer for 15–18 minutes until the liquid is absorbed.

Remove from heat and let rest for 5 minutes. Fluff with a fork.

2. Make the Mango Salsa

In a bowl, combine diced mango, red bell pepper, red onion, cilantro, lime juice, and salt.

Mix gently and refrigerate until ready to serve.

3. Season the Salmon

Pat the salmon fillets dry.

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

Brush the mixture evenly over the salmon.

4. Grill the Salmon

Preheat a grill or grill pan to medium-high heat.

Place salmon skin-side down and grill for 4–5 minutes per side, depending on thickness, until flaky and lightly charred.

5. Serve

Plate coconut rice, top with grilled salmon, and spoon mango salsa over the fish.

Serve immediately.

Who This Dish Is Best For

• People who enjoy fresh, tropical flavors

• Balanced meals with protein, healthy fats, and carbs

• Light yet satisfying dinners

Energy-Saving Tips

• Cook rice while preparing the salsa

• Use a grill pan to reduce cooking time

• Let residual heat finish cooking the salmon