Salmon with Mango Salsa and Coconut Rice


Salmon with Mango Salsa and Coconut Rice

This salmon with mango salsa recipe is vibrant, full of flavour, and healthy. Featuring a fruity salsa and a smokey flavour on the salmon served with coconut rice, it’s great for those who love both sweet and spicy! 


  • 2 tbsp soy sauce or coconut aminos
  • 1 tbsp The Good Grocer Collection Maple Syrup or brown sugar
  • 2 tbsp The Good Grocer Collection Olive Oil
  • 2 tbsp lime juice
  • 2 cloves garlic, crushed
  • 1/2 tsp salt
  • 3 tsp Mexican chilli spice mix
  • 1 tsp paprika
  • 4 120g salmon fillets

Mango Salsa

  • 1 large ripe avocado, pitted and diced
  • 1 large mango, diced
  • ½ red capsicum, diced small
  • 2 tbsp finely chopped coriander
  • ½ jalapeño, seeded and minced
  • ¼ cup finely diced red onion
  • 2 tbsp fresh lime juice, about 1 lime
  • ½ tsp salt plus more to taste

Coconut Rice

  • 2 cups basmati or long grain white rice
  • 1 can full fat coconut milk
  • 1 1/4 cups water
  • 1 tsp salt


  1. In a large bowl, whisk together the soy sauce, olive oil, maple syrup, lime juice, garlic, and spices. Add the salmon filets and toss to coat the salmon in the marinade. Cover with cling wrap and marinate in the fridge for at least 20 minutes or overnight (no longer than a day).
  2. Add the rice to a bowl and fill with water. Allow it to sit for 15 minutes then drain or use a colander to remove the water.
  3. Combine the water, salt and coconut milk in a pot over high heat and bring to a boil. Add the rice, stir once and allow it to simmer. Reduce the heat, cover and cook for 20 minutes.
  4. Remove the lid, allow it to sit for 5-10 minuets then fluff with a fork
  5. Dice and chop the avocado, mango, capsicum, coriander, jalapeño, and red onion. Squeeze the lime juice on top and sprinkle with salt. Toss to coat, taste, and add more lime juice and salt as needed.
  6. Heat BBQ to medium high heat or use frypan. Remove the salmon from the marinade and shake off any excess marinade. Excess marinade can cause flare ups on the BBQ. Discard leftover marinade.
  7. Place the salmon on the BBQ skin-side-down and cook for 7-9 minutes, flipping halfway through. If the grill marks are becoming to dark before the center is done, flip the salmon back over to the skin-side. Cook times will vary depending on the BBQ and temperature.
  8. Serve immediately with prepared mango salsa and coconut rice.


    Recipe by What Molly Made