Dinner

Grilled Salmon on Coconut Rice

As promised, here is a great meal that is only made greater with the addition of Mango Tango Sauce! This has a little bit of everything – savory, sweet, protein, carbs and even fruit!

Even though coconut isn’t my favorite, I still enjoyed eating this (but don’t tell Steven Michael because I don’t want to give him any coco-nutty ideas 🤐). Coconut is tricky for me. Generally speaking, I don’t like it at all. But there have been a few things, usually mixed with a ton of sugar a la coconut cream pie, that make it bearable. Apparently, this rice joins the list as well.

What’s something that you don’t typically enjoy eating but you’ve found okay in some cases – a.k.a. What’s your coconut? Tell us about it in the comments below!

Grilled Salmon on Coconut Rice

Yields2 Servings
Cook Time30 minsTotal Time30 mins

Salmon
 2 Salmon Fillets
 Salt & Pepper to season fish
 Olive Oil
Coconut Rice
 1 cup White Rice (Dry)
 ¾ cup Water
 1 ¼ cups Coconut Milk
 1 tsp Kosher Salt
Misc
 Mango Tango Sauce - see link
 Cilantro for Garnish

1

Light the grill to prepare to cook the salmon.

2

Brush Salmon with olive oil, then season with a good amount of salt and a little pepper.

3

Put coconut milk, water and salt in a pot and stir together. Add the rice to the pot and bring to a boil. Stir, then cover and turn down to a simmer until all of the liquid has been absorbed.

4

While the rice is cooking, put the salmon on the grill skin side up. Cook for 6-7 minutes, then flip it onto the skin side for an additional 6-7 minutes. (Internal temp should be 145 degrees.)

**TIP** When you flip it, the salmon should come right off of the grill. If it doesn't, it isn't ready yet.

5

Make sure to have your Mango Tango ready when the fish is done cooking. The recipe can be found here:

https://feetupinthediningroom.com/2021/10/02/mango-tango-a-burrito-fresco-recipe/

6

After salmon is cooked, put it on a plate to rest while the rice finishes cooking.

7

Fluff the cooked rice with a fork, then make a bed of rice on each plate.

8

Place the salmon on top of the rice, add Mango Tango on top and garnish with cilantro.

Ingredients

Salmon
 2 Salmon Fillets
 Salt & Pepper to season fish
 Olive Oil
Coconut Rice
 1 cup White Rice (Dry)
 ¾ cup Water
 1 ¼ cups Coconut Milk
 1 tsp Kosher Salt
Misc
 Mango Tango Sauce - see link
 Cilantro for Garnish

Directions

1

Light the grill to prepare to cook the salmon.

2

Brush Salmon with olive oil, then season with a good amount of salt and a little pepper.

3

Put coconut milk, water and salt in a pot and stir together. Add the rice to the pot and bring to a boil. Stir, then cover and turn down to a simmer until all of the liquid has been absorbed.

4

While the rice is cooking, put the salmon on the grill skin side up. Cook for 6-7 minutes, then flip it onto the skin side for an additional 6-7 minutes. (Internal temp should be 145 degrees.)

**TIP** When you flip it, the salmon should come right off of the grill. If it doesn't, it isn't ready yet.

5

Make sure to have your Mango Tango ready when the fish is done cooking. The recipe can be found here:

https://feetupinthediningroom.com/2021/10/02/mango-tango-a-burrito-fresco-recipe/

6

After salmon is cooked, put it on a plate to rest while the rice finishes cooking.

7

Fluff the cooked rice with a fork, then make a bed of rice on each plate.

8

Place the salmon on top of the rice, add Mango Tango on top and garnish with cilantro.

Grilled Salmon on Coconut Rice

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