Coconut-Crunched Salmon with Rice & Mango Salad
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.
- Prep Time: 15 min
- Cook Time: 20 min
Servings:
2 servings
(originally 4 servings)Ingredients(scaled)
- 2 (6 oz) salmon fillets, skin removed
- ½ cup jasmine rice
- ½ cup coconut milk
- ½ cup water
- ¼ cup shredded unsweetened coconut, toasted
- ½ tbsp olive oil
- ¼ tsp salt
- ⅛ tsp black pepper
- ½ ripe mango, diced
- ½ cup cucumber, diced
- ⅛ cup red onion, finely chopped
- 1 tbsp lime juice
- ½ tbsp chopped fresh cilantro
- ¼ tsp garlic powder
- ¼ tsp paprika
- Lime wedges, for serving
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment.
- Mix garlic powder, paprika, salt, and pepper. Brush salmon with olive oil; coat with spice mix; press shredded coconut to top.
- Bake salmon 12–14 minutes until opaque and crust is golden; mid-cook flip once if needed.
- Meanwhile, rinse rice; simmer with coconut milk and water until tender, 15 minutes.
- Stir in toasted coconut; fluff rice and keep warm.
- Toss mango, cucumber, red onion, lime juice, and cilantro; season lightly.
- Plate salmon with coconut rice and mango salad; drizzle lime juice and serve.
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.
Nutritional Estimates
Per serving · 2 servings total
| calories | 520 |
|---|---|
| protein | 34 |
| carbs | 42 |
| fat | 22 |
| fiber | 4 |
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