Grilled Salmon with Mango Salsa and Coconut Rice Recipe

Cooking Directions

• STEP 1.In a bowl, combine lime juice, soy sauce, honey, garlic, and chili powder to make the marinade for the salmon.
• STEP 2.Place the salmon fillets in a shallow dish and pour the marinade over them. Let them marinate for at least 30 minutes.
• STEP 3.Preheat the grill to medium-high heat. Remove the salmon from the marinade and grill for about 4-5 minutes per side, or until cooked through.
• STEP 4.While the salmon is grilling, prepare the mango salsa by combining diced mango, red onion, jalapeno, cilantro, lime juice, and salt in a bowl.
• STEP 5.For the coconut rice, rinse the rice under cold water until the water runs clear. In a saucepan, combine the rinsed rice, coconut milk, water, and salt. Bring to a boil, then reduce heat to low and cover. Cook for about 15-20 minutes, or until the rice is tender and the liquid is absorbed.
• STEP 6.Serve the grilled salmon over a bed of coconut rice and top with the mango salsa. Garnish with additional cilantro, if desired. Enjoy!

Cooking Tips

• Make sure to marinate the salmon for at least 30 minutes to allow the flavors to penetrate the fish.
• Grill the salmon skin-side down first to get a crispy skin.
• To check if the salmon is cooked through, insert a fork into the thickest part of the fillet. If it flakes easily, it's done.
• For a spicier salsa, leave the seeds in the jalapeno. Remove the seeds for a milder salsa.
• You can also cook the salmon in a grill pan or bake it in the oven if you don't have a grill.

Storage and Serving

• Leftover grilled salmon can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the salmon in a skillet over medium heat until warmed through.
• The mango salsa can be stored in the refrigerator for up to 3 days.
• Serve the grilled salmon with mango salsa and coconut rice as a main dish for lunch or dinner.
• Pair it with a side of steamed vegetables or a fresh green salad for a complete meal.