Save Pin
This pan-seared salmon with tropical mango topping and fluffy coconut rice combines flaky fish and beachy flavors for an impressive yet simple summer dinner. The smooth, coconut-infused rice creates the ideal base for the tender salmon and refreshing, cool topping.
I threw this together during a backyard party last summer and it's quickly become my signature impressive dish. The vibrant hues and tropical-inspired tastes transport everyone to an island getaway no matter where you're sitting down to eat.
Ingredients
- Salmon fillets: look for center cuts so they'll cook uniformly
- Fresh lime juice and zest: brings zing to everything while subtly changing the fish
- Coconut milk: pick the regular version to make your rice extra rich and creamy
- Jasmine rice: has its own natural floral aroma that pairs wonderfully with coconut
- Fresh mango: select ones slightly firm but yielding when pressed for ideal texture
- Red bell pepper: offers sweet crunch and vibrant color to your mixture
- Avocado: delivers creamy texture, choose ones that feel slightly yielding when gently pressed
- Coconut water: adds subtle sweetness while tying together all meal elements
- Fresh cilantro: provides herbal notes that cut through the richness in the meal
Step-by-Step Instructions
- Marinate the Salmon:
- Combine olive oil, lime zest, lime juice and garlic in a container with salt and pepper. This zingy mixture enhances flavor and begins breaking down the fish for a softer outcome. Let salmon rest in this blend up to an hour, flipping halfway for even flavor absorption.
- Prepare the Coconut Rice:
- Combine coconut water, coconut milk, rice and salt in a saucepan and bring to a boil. Reduce to a gentle simmer and cover for roughly 20 minutes until liquid disappears. Using this combo of coconut liquids creates perfect consistency, neither too thick nor runny. Keep covered after cooking for maximum fluffiness.
- Grill the Salmon:
- Grease your grill thoroughly to prevent sticking. Cook presentation-side down first for about 3 minutes per side. Watch for some charring outside while maintaining juiciness and slight translucence inside. The salmon should flake easily with a fork when done.
- Create the Salsa:
- Gently mix all salsa ingredients right before serving. The lime juice prevents avocado browning while coconut water contributes subtle sweetness that connects to the rice. Add just enough salt to highlight the mango's natural sweetness.
Save Pin
The first time I made this creation, my daughter claimed it was better than any restaurant salmon she'd tried. Now whenever we've got something worth celebrating, she specifically asks for this exact meal with the coconut rice, which has become our household's signature dish.
Make-Ahead Options
For those hectic evenings, you can partially prepare this dish in advance. The rice will stay good up to two days when refrigerated and can be warmed with a splash of coconut milk. You can soak the salmon in its mixture the morning you plan to cook, and you can dice all the salsa components and keep them apart, only combining them just before eating to maintain freshness and texture.
Save Pin
Perfect Pairings
This tropical-inspired creation goes beautifully with crisp white wines such as unoaked Chardonnay or Sauvignon Blanc. For non-alcoholic options, try sparkling water with a dash of pineapple juice and some fresh mint. Add a simple green salad with a gentle lime vinaigrette to complete your meal without competing with the main attraction.
Ingredient Substitutions
If salmon isn't available or to your liking, try substantial white fish like halibut or mahi mahi but adjust cooking duration as needed. Vegetarians can enjoy the coconut rice and mango mixture with grilled tofu marinated in the same lime blend. During winter when fresh mangoes aren't at their peak, thawed frozen mangoes work nicely just be sure they're completely defrosted and drained before mixing with other salsa ingredients.
Common Questions
- → How can I stop salmon from getting stuck to my grill?
Make sure your grill is well-oiled and hot before you start. Put some oil on your fish too, and don't forget to scrub those grates clean for smooth cooking.
- → Is there another rice I can use instead of jasmine?
Sure thing! You can go with basmati or any long-grain rice, though jasmine brings that extra nice aroma when mixed with the coconut milk.
- → What tells me a mango is ready for my salsa?
You'll know it's good to go when it gives a little when you press it and smells sweet around the stem area.
- → Can I marinate the salmon for many hours?
I wouldn't recommend it since too much time can mess up the fish's feel. Just 30 to 60 minutes will do the trick.
- → What other fish works well in this dish?
Try trout, mahi-mahi, or halibut if you're out of salmon – they're all sturdy enough for this recipe.