Grilled salmon with mango salsa and coconut rice

Grilled salmon with mango salsa and coconut rice

Delicious fresh sweet salsa salad with grilled salmon and rice that has a little hint of coconut flavor. This dish is just summer on a plate.

The dish is served half warm. The salmon fillet and rice are warm, but the salsa is a cold salad which provides a wonderfully refreshing touch to this dish.

What do you need?

• 2 salmon fillets
• 3 tablespoons of olive oil
• 2 cloves of garlic, minced
• 125 gr (4,4 oz) jasmine rice
• 400 gr (14 oz) coconut milk (1 can)

For the salsa

• ½ mango
• 1 avocado
• ½ red pepper
• ½ lime
• Handful of fresh coriander (cilantro)
• Black pepper
• salt

How to make it?

Add the can of coconut milk to a cooking pot, add water and cook the rice like described on the package.

Take a small bowl and add the olive oil and  garlic. Brush the salmon fillet with the oil on one side.

Fry the salmon in a grill pan or on a regular grill, oiled side down. Now brush the other side of the salmon fillets with oil.

In the meantime you can make the salsa. Cut the mango, bell pepper and avocado into cubes. Put these together in a bowl and squeeze half a lime over it. Mix well so the lime is evenly divided.

Finely chop and add the coriander, and finally season with salt and black pepper.

Serve the coconut rice with the grilled salmon and salsa.

Bon Appetit!

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