Coconut-Crunched Salmon with Rice & Mango Salad

Name: Coconut-Crunched Salmon with Rice & Mango Salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 4 (6 oz) salmon fillets, skin removed; 1 cup jasmine rice; 1 cup coconut milk; 1 cup water; 1/2 cup shredded unsweetened coconut, toasted; 1 tbsp olive oil; 1/2 tsp salt; 1/4 tsp black pepper; 1 ripe mango, diced; 1 cup cucumber, diced; 1/4 cup red onion, finely chopped; 2 tbsp lime juice; 1 tbsp chopped fresh cilantro; 1/2 tsp garlic powder; 1/2 tsp paprika; Lime wedges, for serving

A tropical-inspired lunch/dinner featuring crispy-sweet salmon, fragrant coconut rice, and a bright mango-cucumber salsa. The crusted crust delivers crunch, while coconut milk and lime lift the flavors for a balanced, weeknight-friendly plate.

Total time

35 min

Prep

15 min

Cook

20 min

Serves

lunchdinnerseafoodgluten-freepescatarian

Chef’s Pro Tips

Toast coconut until lightly browned for extra aroma.
Squeeze extra lime over the salmon for a bright finish.

Serving Suggestions

Serve with a side of steamed green beans or a simple mixed greens salad to complete the plate.

Storage Instructions

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat salmon gently to preserve crust.

Nutrition

Estimated, per serving

calories: 520kcal
protein: 34g
carbs: 42g
fat: 22g
fiber: 4g

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