Grilled Salmon With Avocado-Mango Salsa and Coconut Rice: A Tropical Paradise on Your Plate

There’s something magical about the combination of perfectly grilled salmon, creamy avocado, sweet mango, and coconut-infused rice that transports me straight to a tropical beach. Today, I’m excited to share my favorite summer recipe that brings together these incredible flavors in one stunning dish. This recipe has become my go-to for both casual family dinners and elegant entertaining, consistently earning rave reviews from everyone who tries it.

The Perfect Blend of Flavors and Textures

What makes this dish truly special is how each component complements the others. The rich, flaky salmon provides a perfect canvas for the bright, fresh salsa, while the coconut rice adds a subtle sweetness and creamy texture that ties everything together. The best part? Despite its impressive presentation, this recipe is surprisingly straightforward to prepare.

Key Components Overview

For the Salmon:

• Preparation Time: 10 minutes
• Marination Time: 30 minutes
• Cooking Time: 12-15 minutes
• Difficulty Level: Intermediate
• Servings: 4

For the Avocado-Mango Salsa:

• Preparation Time: 15 minutes
• Resting Time: 10 minutes
• Difficulty Level: Easy
• Yield: 2 cups

For the Coconut Rice:

• Preparation Time: 5 minutes
• Cooking Time: 20 minutes
• Difficulty Level: Easy
• Servings: 4-6

Ingredient Breakdown

For the Salmon Marinade:

For the Avocado-Mango Salsa:

For the Coconut Rice:

Detailed Preparation Instructions

Preparing the Marinade and Salmon:

1. In a medium bowl, whisk together olive oil, lime juice, honey, minced garlic, cumin, salt, pepper, and red pepper flakes until well combined.
2. Place salmon fillets in a shallow dish and pour the marinade over them, ensuring even coating. Cover and refrigerate for 30 minutes (no longer than 1 hour to prevent the acid from “cooking” the fish).
3. While the salmon marinates, prepare your grill for medium-high heat (around 375-400°F). Clean and oil the grates well to prevent sticking.

Pro Tip: Remove salmon from refrigerator 15 minutes before grilling to ensure even cooking.

Making the Avocado-Mango Salsa:

1. Dice mangoes and avocados into 1/4-inch cubes for consistent texture.
2. Combine in a bowl with finely diced red onion, chopped cilantro, and minced jalapeño.
3. Add lime juice, salt, and pepper, gently folding ingredients together to maintain texture.
4. Let rest for 10 minutes to allow flavors to meld.

Time-Saving Tip: The salsa can be made up to 2 hours ahead; add avocado just before serving to prevent browning.

Cooking the Coconut Rice:

1. Rinse jasmine rice in cold water until water runs clear to remove excess starch.
2. In a medium saucepan, combine rinsed rice, coconut milk, water, salt, and coconut oil.
3. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes.
4. Remove from heat and let stand, covered, for 10 minutes before fluffing with a fork.

Grilling the Salmon:

1. Remove salmon from marinade, letting excess drip off.
2. Place salmon skin-side up on the preheated grill.
3. Grill for 4-5 minutes until grill marks appear and salmon releases easily.
4. Carefully flip and cook for another 4-5 minutes until internal temperature reaches 145°F.

Plating and Presentation

For a restaurant-quality presentation:

1. Mound coconut rice in the center of each plate using a ring mold or cup.
2. Place grilled salmon fillet alongside or atop the rice.
3. Top generously with avocado-mango salsa.
4. Garnish with additional cilantro leaves and lime wedges.
5. Optional: Add a drizzle of extra virgin olive oil around the plate.

Nutritional Information

Per Serving (including rice and salsa):

Storage and Leftover Tips

• Salmon: Store in an airtight container for up to 2 days.
• Salsa: Best consumed within 24 hours; store separately.
• Coconut Rice: Keeps well for 3-4 days when refrigerated properly.
• Reheating: Gently warm salmon in a 275°F oven to prevent drying.

Common Questions and Answers

Q: Can I make this recipe without a grill?
A: Absolutely! You can use a grill pan or broiler instead. For broiling, place salmon on a lined baking sheet 6 inches from heat source and cook for 8-10 minutes, or until desired doneness.

Q: How do I know when the salmon is perfectly cooked?
A: The salmon should be opaque throughout and flake easily with a fork. For optimal doneness, use a meat thermometer to reach 145°F at the thickest part.

Q: Can I prepare components ahead of time for entertaining?
A: Yes! The rice can be made up to 2 days ahead and reheated. Prepare the salsa base (without avocado) up to 4 hours ahead. Marinate salmon up to 1 hour before cooking.

Q: What’s the best way to pick a ripe mango?
A: A ripe mango will give slightly when gently squeezed and often have a sweet aroma at the stem end. Color isn’t always an indicator of ripeness.

Q: Can I make this recipe dairy-free?
A: Good news! This recipe is naturally dairy-free as written.

Serving Suggestions

• Fresh green salad with lime vinaigrette
• Grilled asparagus or zucchini
• Cucumber and jicama slaw
• Coconut water with fresh mint
• Sparkling water with lime wedges

Recipe Variations

1. Spicy Version: Double the jalapeño in the salsa and add cayenne to the marinade.
2. Herb Lover’s: Add fresh basil and mint to the salsa.
3. Citrus Twist: Include orange segments in the salsa and orange zest in the rice.
4. Low-Carb: Serve over cauliflower rice prepared with coconut milk.

Kitchen Equipment Needed

• Grill or grill pan
• Medium saucepan with lid
• Sharp chef’s knife
• Cutting boards (separate for fish and produce)
• Citrus juicer
• Measuring cups and spoons
• Mixing bowls
• Fish spatula
• Meat thermometer
• Microplane (for garlic and zesting)

Remember, cooking is about enjoying the process as much as the result. Take your time with each component, taste as you go, and adjust seasonings to your preference. This recipe is more than just a meal – it’s an experience that brings together the best of tropical flavors in your own kitchen.