Grilled Salmon with Avocado Mango Salsa and Cilantro Lime Rice

To me, this is the epitome of summer food.  Shut up, I know its February but a girl can dream, right?  The salmon is slightly crisp on the outside and oh so moist and tender on the inside.  If you think you don’t like fish, try this, I pinky promise it is not fishy tasting.  That salsa is good on anything and everything.  Think of it as a deconstructed guacamole and then SURPRISE, sweet mango is thrown into the mix.  The rice is light and refreshing.  Make this.  Make this all the time, anytime.

Photography by Sophie Marie Creative



  • Atlantic salmon filet (this was about 10 ounces); skinless
  • Cooking spray
  • Salt


  • 1/2 avocado; diced
  • 1/2 mango; diced
  • 1/4 red onion; diced
  • 1/4 cup cilantro; chopped
  • 1 clove garlic; minced
  • 1 lime; juiced
  • 1/8 teaspoon ground cumin
  • 1 tablespoon honey
  • Salt to taste


  • 1 cup cooked white rice
  • 1/4 cup cilantro; chopped
  • 1 lime; juiced
  • Salt to taste


  1. Combine all of the salsa ingredients then refrigerate until ready to serve.
  2. Heat your grill or grill pan over high heat.  Pat the salmon dry with a paper towel then give it a quick spray of cooking spray and season with salt.  Cook the fish for about 3 minutes per side, depending on the thickness, for it to be about medium to medium rare.
  3. Mix together the warm rice with the cilantro and lime juice then season it with salt and serve immediately.

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