GRILLED SALMON WITH MANGO SALSA AND RICE

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🍽️ Grilled Salmon with Mango Salsa and Rice

🐟 Ingredients:

For the Salmon:

  • 4 salmon fillets (skin on or off, as preferred)

  • 2 tbsp olive oil

  • 1 tbsp lime juice

  • 2 garlic cloves, minced

  • 1 tsp ground cumin (optional)

  • Salt and pepper to taste

For the Mango Salsa:

  • 1 ripe mango, diced

  • 1/2 red bell pepper, finely chopped

  • 1/4 red onion, finely chopped

  • 1 small jalapeño, seeded and finely chopped (optional)

  • 2 tbsp fresh cilantro, chopped

  • Juice of 1 lime

  • Salt to taste

For the Rice:

  • 1 cup jasmine or basmati rice

  • 2 cups water or chicken/vegetable broth

  • 1 tbsp butter or oil

  • Pinch of salt

  • Optional: 2 tbsp chopped cilantro or lime zest for garnish

👩‍🍳 Instructions:

1. Prepare the Rice:

  1. Rinse rice under cold water until water runs clear.

  2. In a medium pot, bring water/broth to a boil.

  3. Add rice, butter/oil, and salt.

  4. Cover, reduce heat to low, and simmer for 15 minutes or until liquid is absorbed.

  5. Let sit covered for 5 minutes, then fluff with a fork.

2. Make the Mango Salsa:

  1. In a bowl, combine mango, red bell pepper, onion, jalapeño, cilantro, and lime juice.

  2. Mix gently and season with salt.

  3. Refrigerate until ready to serve (best chilled for 15–30 mins).

3. Marinate the Salmon:

  1. In a bowl, mix olive oil, lime juice, garlic, cumin (if using), salt, and pepper.

  2. Rub over salmon fillets.

  3. Let sit for 15–30 minutes (refrigerated if longer).

4. Grill the Salmon:

  1. Preheat grill or grill pan to medium-high heat.

  2. Lightly oil the grill grates or pan.

  3. Grill salmon skin-side down for 4–5 minutes.

  4. Flip and cook another 3–4 minutes, until the salmon flakes easily with a fork.

  5. Remove and rest for a couple of minutes.

5. Assemble:

  • Place a scoop of rice on each plate.

  • Top with a grilled salmon fillet.

  • Spoon mango salsa generously over the top.

  • Garnish with extra lime wedges or cilantro if desired.

❓ Q&A

Q: Can I bake the salmon instead of grilling?

A: Yes! Bake at 400°F (200°C) for 12–15 minutes depending on thickness.

Q: Can I make the mango salsa ahead of time?

A: Yes, it can be made up to 1 day in advance. Store it in an airtight container in the fridge.

Q: What other fish can I use if I don’t have salmon?

A: Try mahi-mahi, tilapia, or cod. Just adjust cooking time based on thickness.

Q: Is this recipe spicy?

A: Only if you include the jalapeño. Omit it for a mild version.

Q: Can I use brown rice or quinoa instead of white rice?

A: Absolutely. Just follow the cooking instructions for your chosen grain.

Q: How do I know when salmon is done?

A: It should be opaque and flake easily with a fork. Internal temp should reach 145°F (63°C).

Q: Can I make this dish dairy-free?

A: Yes, just skip the butter in the rice or use a dairy-free alternative.

Q: What can I serve with this meal?

A: Steamed veggies, grilled asparagus, or a side salad pair well.

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