Grilled Salmon with Mango Salsa and Coconut Rice

🕒 Total Time: ~40 minutes

Serves: 4

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✅ Ingredients

For the Salmon:

• 4 salmon fillets (about 5–6 oz each)
• 1 tbsp olive oil
• Salt & black pepper, to taste
• 1/2 tsp smoked paprika (optional)
• 1/2 lime or lemon, juiced

For the Mango Salsa:

• 1 ripe mango, diced
• 1/4 cup red onion, finely chopped
• 1 small jalapeño, finely chopped (optional, for heat)
• 1–2 tbsp fresh cilantro, chopped
• 1 tbsp lime juice
• Salt, to taste

For the Coconut Rice:

• 1 cup jasmine or basmati rice
• 1 cup coconut milk (full-fat, canned)
• 1 cup water
• 1/2 tsp salt
• 1 tsp sugar (optional, enhances coconut flavor)

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👨‍🍳 Instructions

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🌴 Step 1: Make the Coconut Rice

1. In a medium saucepan, combine:
   • 1 cup rice
   • 1 cup coconut milk
   • 1 cup water
   • 1/2 tsp salt
   • 1 tsp sugar (optional)
2. Stir and bring to a gentle boil.
3. Reduce heat to low, cover, and simmer for 15 minutes, or until liquid is absorbed and rice is tender.
4. Remove from heat and let it sit (covered) for 5 minutes, then fluff with a fork.

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🥭 Step 2: Make the Mango Salsa

1. In a bowl, combine:
   • Diced mango
   • Red onion
   • Jalapeño (if using)
   • Cilantro
   • Lime juice
   • A pinch of salt
2. Stir gently. Taste and adjust lime or salt. Set aside (or chill briefly).

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🔥 Step 3: Grill the Salmon

1. Pat salmon fillets dry. Drizzle with olive oil, then season with:
   • Salt
   • Pepper
   • Smoked paprika (optional)
   • Lime juice
2. Grill or pan-sear over medium-high heat for:
   • About 3–4 minutes per side, depending on thickness.
   • The salmon should be lightly charred on the outside and just cooked through inside (or cooked to your preferred doneness).
3. Remove and let rest for a few minutes.

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🍽️ Serve

• Plate a portion of coconut rice, top with a salmon fillet, and spoon mango salsa over the top.
• Garnish with lime wedges and extra cilantro if desired.