Salmon with Mango Salsa and Coconut Rice

Apparently, my cholesterol is a bit high and my doctor recommended that I start a better diet. Luckily for me, olive oil is the best way to get back on track.

In my country, Guatemala, we often cook with coconut milk. Coconut trees grow wild everywhere in my city. I have so many childhood memories of my dad just going to the patio to get some coconuts and making a hole big enough to get the water out. After that he would cut it in half so we could eat the “meat” or copra. I think I was very lucky to live such a life where fresh fruit was always available all year round. Everything that you see in this recipe could be something made back at my parent’s house that would be freshly picked or caught that day.


Ingredients for the Salsa:

  • 1 ripe large mango diced
  • 1 small red onion diced
  • 1 jalapeno diced
  • 2 roma tomatoes diced
  • ½ cup of fresh cilantro chopped
  • 1 lemon
  • 1 avocado
  • 2 garlic cloves minced
  • 2 tablespoon Arbequina Olive Oil
  • Salt and pepper to taste

Ingredients for the Salmon:

  • Salmon fillets 
  • Arbequina Bari Olive Oil 
  • 1 grated garlic clove 
  • Fresh thyme finely chopped 
  • Salt and pepper to taste

Ingredients for the Coconut Rice:

  • 1 cup of Jasmin rice 
  • ½ cup of coconut water 
  • ½ cup of coconut milk 
  • Salt and pepper to taste


  1. Mix all the ingredients for the mango salsa. Cover and let marinate in fridge for about one hour so 
    the ingredients will blend.
  2. Marinate the salmon fillet with the grated garlic, thyme, 1 tablespoon of olive oil, salt and pepper. Cover and let marinate in fridge for at least one hour 
  3. Wash the rice thoroughly and cook as you normally would, except this time you will substitute water for coconut milk and coconut water. Add the salt and pepper, bring to a boil ad reduce heat to low, cover and let cook for about 20 minutes or until all liquid is absorbed.  
  4. While rice is cooking, heat up the cast iron grill and cook salmon for about 3 minutes on each side, serve with warm rice, salmon and top it with the mango salsa.
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