Grilled Salmon with Mango Salsa & Coconut Brown Rice
30min
45min
4
557
Chef's Note
For the best flavor, allow the mango salsa to rest in the refrigerator for at least 30 minutes before serving to let the flavors meld. If you prefer a less spicy dish, remove all the jalapeño seeds and membranes or substitute with a milder pepper. The coconut brown rice can be made a day ahead and reheated with a splash of water to save time.
Tags
Ingredients
24 oz salmon fillets
2 cups brown rice
14 oz coconut milk
1 cup water
2 medium ripe mango
1 medium red bell pepper
1/2 medium red onion
1 small jalapeño
1/2 cup fresh cilantro
2 whole lime
3 tablespoons olive oil
1 tablespoon honey
1 teaspoon garlic powder
1 teaspoon ground cumin
1 teaspoon paprika
2 teaspoons salt
1 teaspoon black pepper
1/4 cup unsweetened coconut flakes
2 tablespoons chia seeds
1 large avocado
Instructions
- 1
Begin by rinsing 2 cups of brown rice under cold water until the water runs clear. Drain well.
- 2
In a medium saucepan, combine the rinsed rice, 14 oz coconut milk, and 1 cup water. Add 1/2 teaspoon salt. Bring to a boil, then reduce heat to low, cover, and simmer for 40-45 minutes until the liquid is absorbed and rice is tender.
- 3
While the rice cooks, prepare the mango salsa. Peel and dice 2 mangoes into 1/2-inch cubes and place in a medium bowl.
- 4
Finely dice 1 red bell pepper and 1/2 red onion. Add to the bowl with the mango.
- 5
Remove seeds from 1 jalapeño and finely dice. Add to the salsa mixture.
- 6
Chop 1/4 cup fresh cilantro and add to the salsa. Juice 1 lime and add to the mixture along with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Gently toss to combine. Refrigerate until ready to serve.
- 7
Preheat grill to medium-high heat (about 400°F) or heat a grill pan over medium-high heat.
- 8
In a small bowl, mix 2 tablespoons olive oil, juice of 1 lime, 1 tablespoon honey, 1 teaspoon garlic powder, 1 teaspoon cumin, 1 teaspoon paprika, 1 teaspoon salt, and 1/2 teaspoon black pepper to create a marinade.
- 9
Pat 24 oz salmon fillets dry with paper towels. Brush both sides with the marinade and let sit for 10 minutes.
- 10
While the salmon marinates, toast 1/4 cup coconut flakes in a dry skillet over medium heat until lightly golden, about 3-4 minutes, stirring frequently to prevent burning. Set aside.
- 11
Oil the grill grates or grill pan. Place the salmon skin-side down and grill for 4-5 minutes. Carefully flip and grill for another 3-4 minutes until the salmon reaches an internal temperature of 145°F and flakes easily with a fork.
- 12
When the rice is done, fluff with a fork and stir in the toasted coconut flakes and 2 tablespoons chia seeds.
- 13
Slice 1 large avocado and divide among serving plates.
- 14
Serve each plate with a salmon fillet, a portion of coconut brown rice, a generous spoonful of mango salsa, and avocado slices.
- 15
Garnish with remaining 1/4 cup fresh cilantro and serve immediately.
Nutrition Information (per serving)
557
42g
56g
19g
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