Grilled Lime Salmon with Avocado-Mango Salsa and Coconut Rice recipe

Grilled Lime Salmon with Avocado-Mango Salsa and Coconut Rice has become an absolute staple in our household, especially during the warmer months. There’s something truly magical about the combination of smoky grilled salmon, the vibrant sweetness of the avocado-mango salsa, and the creamy richness of coconut rice. The first time I made this, I was a bit skeptical if all these flavors would work together, but one bite in and I was completely sold. My family, who can be quite picky eaters, devoured it! Even my youngest, who usually turns her nose up at fish, asked for seconds. It’s now our go-to meal for summer barbecues, quick weeknight dinners, or even when we want to impress guests without spending hours in the kitchen. The recipe is surprisingly easy to put together, and the fresh, bright flavors are incredibly satisfying. It’s a healthy, delicious, and visually stunning dish that always gets rave reviews. If you’re looking for a recipe that’s both impressive and approachable, this Grilled Lime Salmon with Avocado-Mango Salsa and Coconut Rice is a must-try!

Ingredients

This recipe is all about fresh, vibrant ingredients that come together to create a symphony of flavors. Let’s break down what you’ll need for each component of this delicious meal:

For the Grilled Lime Salmon:

• Salmon Fillets: 4 (6-8 ounce) salmon fillets, skin on or off, your preference. When choosing salmon, opt for wild-caught if possible, for its richer flavor and nutritional benefits. Sockeye or King salmon are excellent choices. If using farm-raised, look for sustainably sourced options. Make sure the fillets are roughly the same thickness for even cooking.
• Lime Juice: 3 tablespoons, freshly squeezed. Fresh lime juice is crucial for that bright, zesty flavor that complements the richness of the salmon. Avoid bottled lime juice, as it lacks the same vibrancy.
• Lime Zest: 2 teaspoons, from about 2 limes. Lime zest adds an extra layer of lime flavor and aroma. Be sure to zest only the green part of the lime, avoiding the bitter white pith underneath.
• Olive Oil: 2 tablespoons, extra virgin. Olive oil helps to keep the salmon moist during grilling and adds a subtle fruity note. Extra virgin olive oil is preferred for its superior flavor and health benefits.
• Garlic: 2 cloves, minced. Fresh garlic provides a pungent and savory base flavor that enhances the lime and salmon. Mince it finely to ensure it infuses well into the marinade.
• Soy Sauce: 1 tablespoon, low sodium. Soy sauce adds umami and a touch of saltiness to the marinade, balancing the acidity of the lime juice. Low sodium is recommended to control the salt level.
• Fresh Cilantro: 2 tablespoons, chopped. Cilantro brings a fresh, herbaceous note that brightens up the salmon. If you’re not a fan of cilantro, you can substitute with fresh parsley.
• Salt: ½ teaspoon, or to taste. Use sea salt or kosher salt for best flavor. Adjust the amount to your preference, considering the soy sauce already contains salt.
• Black Pepper: ¼ teaspoon, freshly ground, or to taste. Freshly ground black pepper provides a pungent spice that complements the other flavors.

For the Avocado-Mango Salsa:

• Ripe Mango: 1 large, diced. Choose a ripe but firm mango. The sweetness of the mango is essential for the salsa. Tommy Atkins, Ataulfo, or Honey mangoes are great choices. Dice the mango into small, bite-sized pieces.
• Ripe Avocado: 1 large, diced. Avocado adds creaminess and richness to the salsa. Make sure the avocado is ripe but not mushy. Hass avocados are a popular choice for their creamy texture and rich flavor. Dice the avocado just before serving to prevent browning.
• Red Onion: ¼ cup, finely diced. Red onion provides a sharp, pungent bite that contrasts with the sweetness of the mango and avocado. Finely dice the red onion to avoid overpowering the other flavors.
• Jalapeño: 1 small, seeded and minced (optional, for heat). Jalapeño adds a touch of heat to the salsa. Remove the seeds and membranes to reduce the heat level. If you prefer a milder salsa, omit the jalapeño or use a milder chili like serrano.
• Red Bell Pepper: ½ cup, diced. Red bell pepper adds sweetness, crunch, and color to the salsa. Dice it into small, bite-sized pieces.
• Lime Juice: 2 tablespoons, freshly squeezed. Lime juice brightens the salsa, balances the sweetness, and prevents the avocado from browning.
• Fresh Cilantro: ¼ cup, chopped. Cilantro adds a fresh, herbaceous note that ties the salsa together.
• Salt: ¼ teaspoon, or to taste. Adjust the salt level to your preference.
• Black Pepper: ⅛ teaspoon, or to taste.

For the Coconut Rice:

• Coconut Milk: 1 (13.5 ounce) can, full-fat or light. Full-fat coconut milk will result in richer, creamier rice, while light coconut milk is a healthier option. Ensure you are using coconut milk, not coconut cream, for this recipe.
• Water: ½ cup. Water helps to cook the rice evenly and prevents it from becoming too thick.
• Basmati Rice: 1 cup, rinsed. Basmati rice is a long-grain rice known for its fragrant aroma and fluffy texture. Rinsing the rice removes excess starch, resulting in less sticky rice.
• Salt: ½ teaspoon. Salt enhances the flavor of the coconut rice.

Instructions

Now, let’s walk through the step-by-step instructions to create this culinary masterpiece. Don’t be intimidated; this recipe is easier than it looks!

Step 1: Marinate the Salmon (Prep Time: 15 minutes)

1. Prepare the Marinade: In a shallow dish or a resealable plastic bag, whisk together the lime juice, lime zest, olive oil, minced garlic, soy sauce, chopped cilantro, salt, and black pepper. Ensure all ingredients are well combined to create a flavorful marinade.
2. Marinate the Salmon: Place the salmon fillets in the marinade, ensuring they are evenly coated on all sides. If using a resealable bag, gently massage the marinade into the salmon.
3. Marinate Time: Marinate the salmon in the refrigerator for at least 30 minutes, or up to 1 hour. Marinating for too long can cause the lime juice to “cook” the salmon, so stick to the recommended time. This marinating time allows the flavors to penetrate the salmon beautifully, resulting in a tender and flavorful dish.

Step 2: Prepare the Coconut Rice (Prep Time: 5 minutes, Cook Time: 20 minutes)

1. Combine Ingredients: In a medium saucepan, combine the coconut milk, water, rinsed basmati rice, and salt. Stir to ensure the salt is dissolved and the rice is evenly distributed.
2. Bring to a Boil: Bring the mixture to a rolling boil over medium-high heat. Once boiling, reduce the heat to low, cover the saucepan tightly with a lid, and simmer for 18-20 minutes, or until all the liquid is absorbed and the rice is tender. Avoid lifting the lid during the simmering process to allow the rice to steam properly.
3. Fluff and Rest: Once the rice is cooked, remove the saucepan from the heat and let it stand, covered, for 5 minutes. This allows the rice to steam further and become perfectly fluffy. After resting, fluff the rice gently with a fork. Keep warm until serving.

Step 3: Make the Avocado-Mango Salsa (Prep Time: 10 minutes)

1. Combine Salsa Ingredients: In a medium bowl, gently combine the diced mango, diced avocado, finely diced red onion, minced jalapeño (if using), diced red bell pepper, lime juice, chopped cilantro, salt, and black pepper.
2. Gently Toss: Toss all the ingredients gently to combine, being careful not to mash the avocado. Taste and adjust seasoning as needed, adding more lime juice, salt, or pepper to your preference.
3. Chill (Optional): While the salsa is best served fresh, you can prepare it up to 30 minutes ahead of time and chill it in the refrigerator. If chilling, add the avocado just before serving to prevent it from browning.

Step 4: Grill the Salmon (Cook Time: 8-12 minutes)

1. Preheat Grill: Preheat your grill to medium-high heat (about 375-450°F or 190-230°C). Ensure the grill grates are clean and lightly oiled to prevent the salmon from sticking.
2. Grill Salmon: Remove the salmon fillets from the marinade and place them skin-side down (if using skin-on fillets) or flesh-side down on the preheated grill. Discard the marinade.
3. Grill Time: Grill for 4-6 minutes per side, depending on the thickness of the fillets and your desired level of doneness. The salmon is cooked through when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C). Avoid overcooking, as salmon can become dry. For medium-rare salmon, aim for an internal temperature closer to 125-130°F (52-54°C).
4. Doneness Check: Gently press the salmon with a spatula. It should feel firm but still slightly springy. You can also use a fork to flake a small piece to check for doneness. The color should be opaque and no longer translucent.

Step 5: Assemble and Serve

1. Plate the Rice: Spoon a generous portion of coconut rice onto each plate.
2. Top with Salmon: Place a grilled salmon fillet on top of the coconut rice.
3. Spoon Salsa: Spoon a generous amount of the avocado-mango salsa over the grilled salmon.
4. Garnish (Optional): Garnish with extra fresh cilantro sprigs or lime wedges for an added touch of freshness and visual appeal.
5. Serve Immediately: Serve immediately and enjoy the explosion of flavors!

Nutrition Facts (Per Serving)

(Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.)

Servings: 4

Approximate Calories Per Serving: 550-650 calories

Approximate Breakdown (per serving):

• Protein: 40-45g (Excellent source of lean protein from salmon)
• Fat: 30-40g (Healthy fats from salmon, avocado, coconut milk, and olive oil)
  • Saturated Fat: 10-15g (From coconut milk and salmon)
  • Unsaturated Fat: 20-25g (Healthy monounsaturated and polyunsaturated fats)
• Carbohydrates: 30-40g (From rice, mango, and bell pepper)
  • Fiber: 5-7g (Good source of dietary fiber from vegetables and fruits)
  • Sugar: 15-20g (Natural sugars from mango and coconut milk)
• Sodium: 300-400mg (Moderate sodium content, primarily from soy sauce and salt)

Key Nutrients:

• Omega-3 Fatty Acids: Salmon is an excellent source of omega-3 fatty acids, which are beneficial for heart health, brain function, and reducing inflammation.
• Vitamins: Rich in Vitamin D, Vitamin B12, Vitamin C, Vitamin A, and Vitamin E.
• Minerals: Good source of potassium, magnesium, and selenium.
• Antioxidants: Mango, avocado, bell pepper, and cilantro provide antioxidants that protect against cell damage.

Important Note: These are estimated values. For precise nutritional information, use a nutrition calculator with the specific brands and quantities of ingredients you use. This recipe is generally considered a healthy and balanced meal due to its lean protein, healthy fats, and abundance of vitamins and minerals.

Preparation Time

This recipe is relatively quick and easy to prepare, making it perfect for busy weeknights or relaxed weekend grilling.

• Prep Time: 30 minutes (includes marinating salmon and preparing salsa and rice ingredients)
• Cook Time: 20-25 minutes (includes grilling salmon and cooking rice)
• Total Time: 50-55 minutes

Time Breakdown:

• Salmon Marinating: 30 minutes (active time is only 15 minutes to prepare the marinade and coat the salmon)
• Coconut Rice Prep and Cooking: 25 minutes (mostly hands-off simmering time)
• Avocado-Mango Salsa Prep: 10 minutes
• Grilling Salmon: 8-12 minutes

You can save time by starting the coconut rice first, as it takes the longest to cook. While the rice is simmering, you can prepare the marinade, marinate the salmon, and make the avocado-mango salsa. This efficient workflow ensures that all components are ready around the same time for a seamless meal.

How to Serve

Grilled Lime Salmon with Avocado-Mango Salsa and Coconut Rice is a versatile dish that can be served in various ways to create a complete and satisfying meal. Here are some serving suggestions:

• Classic Plating:
  • As described in the instructions, plate a bed of coconut rice, top with grilled salmon, and generously spoon the avocado-mango salsa over the salmon.
  • Garnish with fresh cilantro sprigs and lime wedges.
• Family-Style Serving:
  • Serve the coconut rice in a large serving bowl.
  • Place the grilled salmon fillets on a platter.
  • Serve the avocado-mango salsa in a separate bowl.
  • Allow everyone to build their own plates, adding their desired amount of each component. This is great for gatherings and allows for customization.
• Salmon Bowls:
  • Create individual bowls with a base of coconut rice.
  • Flake the grilled salmon into bite-sized pieces and distribute among the bowls.
  • Top with avocado-mango salsa and any additional desired toppings.
  • Optional Bowl Additions:
    • Black beans or corn for added fiber and texture.
    • Shredded lettuce or spinach for extra greens.
    • A drizzle of sriracha mayo or lime crema for extra flavor.
    • Toasted sesame seeds for crunch.
• With Side Dishes:
  • While this dish is quite complete on its own, you can enhance the meal with complementary side dishes.
  • Vegetables:
    • Grilled asparagus or zucchini.
    • Steamed or sautéed green beans.
    • Roasted broccoli or Brussels sprouts.
    • A simple side salad with a light vinaigrette.
  • Bread:
    • Warm crusty bread or tortillas for scooping up the salsa and rice.
• Beverage Pairings:
  • White Wine: Crisp white wines like Sauvignon Blanc, Pinot Grigio, or Albariño pair beautifully with the bright flavors of the salmon and salsa.
  • Rosé Wine: A dry rosé wine is also a great option, especially on a warm day.
  • Light Beer: A light lager or a citrusy wheat beer complements the dish well.
  • Non-Alcoholic: Sparkling water with lime wedges, iced green tea, or lemonade are refreshing non-alcoholic choices.

No matter how you choose to serve it, this Grilled Lime Salmon with Avocado-Mango Salsa and Coconut Rice is sure to be a crowd-pleaser!

Additional Tips for Perfect Grilled Lime Salmon with Avocado-Mango Salsa and Coconut Rice

To ensure your recipe turns out perfectly every time, here are five helpful tips:

1. Don’t Overcook the Salmon: Salmon is best when it’s cooked just until it’s flaky and moist. Overcooked salmon becomes dry and rubbery. Use a meat thermometer to check for an internal temperature of 145°F (63°C) for fully cooked salmon, or slightly lower for medium-rare. Err on the side of undercooking slightly, as it will continue to cook a bit off the grill.
2. Use Ripe, but Firm Mango and Avocado: For the salsa, it’s crucial to use ripe but firm mango and avocado. Overripe fruits will be mushy and won’t hold their shape in the salsa. Gently press the mango and avocado – they should yield slightly to pressure but not be too soft. Dice them just before assembling the salsa to prevent browning, especially the avocado.
3. Rinse Your Basmati Rice: Rinsing basmati rice before cooking removes excess starch, which helps prevent the rice from becoming sticky and gummy. Place the rice in a fine-mesh sieve and rinse under cold running water until the water runs clear. This simple step makes a big difference in the texture of your coconut rice.
4. Control the Heat When Grilling: Grilling salmon requires medium-high heat. If the heat is too high, the outside of the salmon may burn before the inside is cooked through. If the heat is too low, the salmon may stick to the grill and take longer to cook, potentially drying it out. Preheat your grill properly and adjust the heat as needed during grilling to maintain a consistent medium-high temperature.
5. Make the Salsa Ahead, But Add Avocado Last: You can prepare the avocado-mango salsa ingredients (mango, red onion, bell pepper, jalapeño, cilantro, lime juice, salt, pepper) up to a few hours in advance. Store it in the refrigerator. However, add the diced avocado just before serving to prevent it from browning and becoming mushy. This ensures the salsa is fresh and vibrant when you serve it.

Frequently Asked Questions (FAQ)

Here are five common questions about making Grilled Lime Salmon with Avocado-Mango Salsa and Coconut Rice:

Q1: Can I use frozen salmon for this recipe?

A1: Yes, you can use frozen salmon fillets. Make sure to thaw them completely before marinating and grilling. The best way to thaw salmon is overnight in the refrigerator. If you need to thaw it quickly, place the sealed frozen salmon in a bowl of cold water for about 30-60 minutes, changing the water every 15 minutes. Ensure the salmon is fully thawed and patted dry before marinating to ensure proper flavor absorption and cooking.

Q2: I don’t have a grill. Can I cook the salmon another way?

A2: Absolutely! If you don’t have a grill, you can bake or pan-sear the salmon.

• Baking: Preheat your oven to 400°F (200°C). Place the marinated salmon fillets on a baking sheet lined with parchment paper or foil. Bake for 12-15 minutes, or until cooked through.
• Pan-Searing: Heat 1 tablespoon of olive oil or butter in a non-stick skillet over medium-high heat. Place the marinated salmon fillets skin-side down (if using skin-on) in the hot skillet. Sear for 4-5 minutes per side, or until cooked through and the skin is crispy (if skin-on).

Both methods will yield delicious results, although grilling imparts a unique smoky flavor.

Q3: Can I make the coconut rice ahead of time?

A3: Yes, you can make the coconut rice up to a day ahead of time. Store it in an airtight container in the refrigerator. When ready to serve, reheat it gently in a saucepan with a splash of water or coconut milk, or in the microwave, until heated through. Fluff it with a fork before serving.

Q4: I’m sensitive to spice. Can I make the salsa without jalapeño?

A4: Yes, definitely! If you are sensitive to spice, you can omit the jalapeño entirely from the avocado-mango salsa. The salsa will still be delicious and flavorful without the heat. If you want a very mild hint of spice, you can use a small piece of deseeded and deveined jalapeño or substitute with a milder chili like poblano or bell pepper.

Q5: Can I substitute the coconut milk in the rice?

A5: While coconut milk is key to the flavor of coconut rice, if you must substitute, you can use vegetable broth or chicken broth for a more savory rice. However, the coconut flavor will be missing. For a slightly different flavor profile, you could use almond milk or oat milk, but these will result in a less rich and creamy rice compared to coconut milk. For the best results and authentic coconut rice flavor, using coconut milk is highly recommended.

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