Grilled Salmon with Mango Salsa and Coconut Rice

🐟 For the Salmon

Ingredients:

• 4 salmon fillets (6 oz each, skin on)

• 2 tbsp olive oil

• 2 tbsp lime juice

• 2 cloves garlic, minced

• 1 tsp honey (optional, for caramelization)

• 1 tsp paprika

• ½ tsp salt

• ½ tsp black pepper

Instructions:

1. In a small bowl, whisk olive oil, lime juice, garlic, honey, paprika, salt, and pepper.

2. Brush marinade over salmon and let sit 15 minutes.

3. Preheat grill (or grill pan) to medium-high.

4. Grill salmon, skin-side down first, 4–5 minutes per side, until cooked through and flaky.

🥭 For the Mango Salsa

Ingredients:

• 1 ripe mango, diced

• ½ red bell pepper, finely diced

• ½ red onion, finely diced

• 1 jalapeño, seeded and minced (optional, for heat)

• 2 tbsp fresh cilantro, chopped

• Juice of 1 lime

• Pinch of salt

Instructions:

1. Combine mango, bell pepper, onion, jalapeño, cilantro, lime juice, and salt in a bowl.

2. Toss gently and refrigerate until ready to serve.

🥥 For the Coconut Rice

Ingredients:

• 1 cup jasmine rice

• 1 cup coconut milk (canned, full-fat)

• 1 cup water

• ½ tsp salt

• 1 tsp sugar (optional, enhances coconut flavor)

Instructions:

1. Rinse rice under cold water until clear.

2. In a saucepan, bring rice, coconut milk, water, salt, and sugar to a boil.

3. Reduce heat, cover, and simmer 15 minutes or until rice is tender.

4. Fluff with a fork before serving.