That sounds like a delicious and vibrant dish! Grilled salmon pairs wonderfully with the sweet and tangy flavors of mango salsa, and the coconut rice adds a hint of tropical flair. Here’s a simple recipe to try:
Grilled Salmon with Mango Salsa and Coconut Rice
Ingredients:
- 4 salmon fillets
- Salt and pepper to taste
- 2 tablespoons olive oil
- 2 cups jasmine rice
- 1 can (13.5 oz) coconut milk
- 1 cup water
- 1 ripe mango, diced
- 1/2 red onion, finely chopped
- 1 red bell pepper, diced
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- Salt and pepper to taste
Instructions:
1. Prepare the Coconut Rice:
- Rinse the jasmine rice under cold water until the water runs clear.
- In a saucepan, combine the rinsed rice, coconut milk, water, and a pinch of salt. Bring to a boil.
- Reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the rice is tender and the liquid is absorbed. Fluff the rice with a fork and keep it warm.
2. Make the Mango Salsa:
- In a bowl, combine the diced mango, chopped red onion, diced red bell pepper, chopped cilantro, and lime juice. Season with salt and pepper to taste. Mix well and set aside.
3. Grill the Salmon:
- Preheat your grill to medium-high heat.
- Season the salmon fillets with salt, pepper, and a drizzle of olive oil.
- Place the salmon fillets on the preheated grill and cook for about 4-5 minutes on each side, or until cooked through and nicely grilled. Cooking time may vary depending on the thickness of the fillets.
4. Serve:
- Divide the coconut rice among plates or bowls.
- Top each serving of rice with a grilled salmon fillet.
- Spoon the mango salsa over the salmon.
- Garnish with additional cilantro if desired.
- Serve immediately and enjoy your delicious Grilled Salmon with Mango Salsa and Coconut Rice!
This dish offers a perfect balance of flavors and textures, making it a delightful meal for any occasion.
