- Prep
- 25 min
- Cook
- 30 min
- Total time
- 55 min
- Yield
- 4 servings
- Difficulty
- Medium
- Calories
- 520 kcal
Quick summary
“Prime grilled salmon fillets with a crispy crust served with fresh mango mojo salsa with bell pepper, cilantro, and lime. Accompanied by basmati rice cooked in coconut milk fried in the skillet until a golden crust forms.”
What you need to know
- The hot grill seals the salmon skin, leaving it crispy while the center remains soft and juicy.
- The tropical mango mojo balances the noble fat of the salmon with citrus acidity and mild spiciness of finger chili.
- The cooked coconut rice is pressed into a thin layer in a hot skillet to create a crispy golden crust.
Ingredients
Main
- units (approx. 180g each) Salmon Fillets
- tablespoons Extra Virgin Olive Oil
- taste Salt
- taste Freshly ground black pepper
- large unit, chopped into small cubes Ripe mango (Palmer or Tommy variety)
- small unit, finely chopped Red onion
- small unit, finely chopped Red bell pepper
- unit, finely chopped Finger chili (seeded)
- cup, coarsely chopped Fresh cilantro
- tablespoons Fresh lemon juice
- teaspoon (optional) Honey or agave syrup
- taste Salt
- cup Jasmine or Basmati Rice
- cup Full-fat coconut milk
- cup Water
- teaspoon Salt
- cup or enough Vegetable oil (for frying)
- taste Fresh cilantro (to finish)
- taste Lemon slices (to serve)
Instructions
Principal
- For the Mango Mojo: In a medium bowl, combine the chopped mango, red onion, red bell pepper, chili pepper, and fresh cilantro. Mix well to incorporate all the aromatic ingredients. The secret of this recipe is freshness.
- Drizzle with lemon juice and, if desired, add honey or agave syrup to balance the acidity. Season with a pinch of salt. Mix gently and reserve in the fridge for at least 15 minutes so the flavors harmonize completely.
- For the Crispy Coconut Rice: Wash the rice in cold water until the water runs clear. Drain well. In a medium saucepan, add the rice, coconut milk, water, and salt. Bring to a boil over medium-high heat, stirring occasionally.
- Once it boils, reduce the heat to the minimum, cover the pan and cook for 12-15 minutes, or until all the liquid is absorbed and the rice is soft. Turn off the heat and let the rice rest covered for 5 minutes. Fluff with a fork.
- Heat the vegetable oil in a large skillet over medium-high heat. Add the cooked rice in small portions, spreading it in a thin layer. Fry for 3-5 minutes on each side, or until golden and crispy. Remove and place on paper towels to drain excess oil.
- For the Grilled Salmon: Preheat a grill or cast-iron skillet over medium-high heat. Dry the salmon fillets well with paper towels. This is crucial for crispy skin. Season generously with salt and freshly ground black pepper.
- Brush the fillets with olive oil. Place the salmon on the grill skin-side down. Grill for 4-5 minutes, or until the skin is very crispy and the meat starts to change color on the side. The professional technique is not to stir the fish at the beginning.
- Flip the salmon and grill for another 3-4 minutes, or until reaching the desired doneness. The ideal is that the center is still slightly pink for greater juiciness (57-60°C). Remove from heat and let rest for a few minutes.
- To Serve: Arrange a generous portion of the crispy coconut rice on the plate. Place a grilled salmon fillet over the rice. Finish with a good spoonful of tropical mango mojo on top of the salmon. Garnish with fresh chopped cilantro and a lemon slice. Serve immediately.
Chef's tips
- Dry the skin of the salmon fillets with paper towels and season with salt only at the moment of grilling.
- Let the coconut rice cool before frying in small batches so the grains dry out and become crispy.
- Dice the ripe mango and bell pepper into uniform millimeter cubes to harmonize the salsa over the fish.
Variations
- Add cubes of ripe and firm avocado to the mango salsa right before serving to add creaminess.
- Add fine shavings of fresh ginger to the mojo to create an aromatic thermogenic and oriental touch.
- Sprinkle toasted black sesame seeds over the crispy rice to provide visual elegance.
Substitutions
- The salmon can be replaced by fillets of kingfish, yellow croaker, sea bass, or fresh tuna.
- Basmati rice can be swapped for fragrant jasmine rice or traditional long-grain rice.
- The ripe mango can be replaced by finely chopped pearl pineapple or firm fresh peaches.
How to store
Store the grilled salmon fillets in an airtight container in the refrigerator for up to 2 days. Store the mango mojo in a separate glass jar for up to 24 hours; the crispy rice should be consumed immediately so it does not get soggy.
Can it be frozen?
It is not recommended to freeze the assembled dish; the grilled salmon dries out upon thawing, the fresh fruit salsa loses texture turning into watery puree, and the fried rice softens completely.
What to serve with
It pairs perfectly with a fresh green leaf salad with cucumber, grilled vegetables, a crisp craft beer, or brut sparkling wine.
Frequently asked questions
Is the finger pepper in the mango salsa mandatory?
Pepper is recommended to balance the sweetness of the mango with light heat; discard all seeds and white veins to obtain only aromatic flavor without excessive heat.
How to make coconut rice get a crispy crust without burning?
Use the coconut rice already cold, spread a thin layer in a non-stick skillet with hot vegetable oil over medium-high heat and do not stir for 4 minutes until the base releases golden and crispy.
Why should rice be washed before cooking in coconut milk?
Rinsing basmati rice eliminates free starch from the surface, allowing the grains to cook loose in coconut milk without turning into gummy mush.
What's the right doneness for grilling salmon fillet?
Grill for 4 minutes with the skin side down until it releases easily and only 2 to 3 minutes on the other side; the center should remain a translucent orange hue with moist flakes.
