Grilled salmon with avocado-mango salsa and coconut rice

Fresh, summery, and packed with flavor

This grilled salmon with creamy coconut rice and a fresh mango-avocado salsa is a delicious summer dish. Perfect for a barbecue or a light evening meal. The combination of tender salmon, creamy rice, and fresh salsa creates a colorful plate full of flavor.


Recipe information

  • Servings: 4
  • Preparation time: 30 minutes
  • Marinating time: 30 minutes
  • Total time: approximately 1 hour

Ingredients

For the salmon

  • 4 salmon fillets
  • 3 tablespoons olive oil
  • zest of 1 lime
  • juice of 1 lime
  • 3 garlic cloves, finely chopped
  • pepper and salt

For the coconut rice

  • 300 ml coconut water (regular water works too)
  • 250 ml coconut milk
  • 300 g jasmine rice
  • ½ teaspoon salt

For the mango-avocado salsa

  • 1 ripe mango, diced
  • 1 red bell pepper, finely sliced
  • 1 avocado, diced
  • ½ red onion, finely sliced
  • a handful of fresh cilantro, finely chopped
  • 1 tablespoon lime juice
  • 1 tablespoon olive oil
  • 1 tablespoon coconut water (regular water works too)
  • pepper and salt

Method

Marinate the salmon

  1. Mix the olive oil with the lime zest, lime juice, and finely chopped garlic.
  2. Season with pepper and salt.
  3. Place the salmon fillets in the marinade and let them rest, covered, in the refrigerator for about 30 minutes. Turn the salmon over halfway through.

Prepare the coconut rice

  1. Bring the coconut water, coconut milk, and salt to a boil.
  2. Add the jasmine rice.
  3. Reduce the heat and simmer gently for about 20 minutes, until the rice has absorbed all the liquid.
  4. Fluff the rice with a fork and let it rest for another 5 minutes.

Make the salsa

  1. Combine the mango, avocado, bell pepper, red onion, and cilantro in a bowl.
  2. Add the lime juice, olive oil, and coconut water.
  3. Season with pepper and salt to taste.

Grill the salmon

  1. Preheat the barbecue or grill pan thoroughly.
  2. Lightly grease the grill grate with oil.
  3. Grill the salmon for about 3 minutes per side, depending on the thickness of the fillets.

Serving

  1. Divide the coconut rice among the plates.
  2. Place the grilled salmon on top and finish with a generous spoonful of mango-avocado salsa.

Storage tips

  • The salsa will keep in the refrigerator for up to 1 day.
  • You can store the coconut rice for up to 2 days and reheat it.
  • The salmon tastes best when freshly prepared.

Perfect accompaniments

  • Green salad
  • Grilled corn on the cob
  • Baguette with herb butter
  • A refreshing glass of white wine or sparkling water with lime

 

Materials used

  • Cutting board
  • Chef’s knife
  • Mixing bowl
  • Saucepan
  • Grill pan or barbecue
  • Wooden spoon