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Salmon with Mango Sauce and Coconut Rice



Mango, limes and coconut are some of the most traditional ingredients used in Brazilian cuisine. In this recipe, they were split among main course and side dish in a very harmonic combination of flavors with the salmon and rice. Greek yogurt adds a creamy texture to this fresh, healthy and flavorful meal. I hope you enjoy!

Serves 4 to 5

Sauce Ingredients:

  • 1 tablespoon butter
  • ½ medium onion, shredded
  • 2 tablespoons dark brown sugar
  • ¾ cup mango pulp (or 1 medium ripe mango processed in a blender or food processor)
  • Juice of 1 lime
  • ½ cup full-fat Greek yogurt
  • 1 tablespoon cilantro, finelly chopped
  • Freshly ground black pepper

Salmon Ingredients:

  • 2 tablespoons extra-virgin olive oil
  • 1 ½ pounds sockeye salmon
  • Sea salt, medium grind
  • Freshly ground black pepper

Coconut Rice Ingredients:

  • 1 tablespoon butter
  • 2 tablespoons grated coconut, preferably fresh
  • 1 ½ cups Jasmine rice
  • 1 can (14 ounces) coconut milk
  • ½ teaspoon salt


  • ½ cup chopped cilantro

Sauce Directions:

In a large skillet, melt the butter over medium high heat. Add onion and cook until soft, stirring occasionally, until soft; 3 to 4 minutes. Stir in brown sugar, until completely dissolved, an additional minute. Reduce heat to medium and add mango pulp and lime juice.When it comes to a light boil, remove from heat and fold in Greek yogurt and cilantro. Season with black pepper and set aside.

Salmon Directions:

Preheat oven to 400 degrees F for 10 minutes.

Coat the bottom of a large oven-proof dish with olive oil. Season salmon with salt and pepper and transfer to prepared oven-proof dish, skin side-down. Bake until salmon flakes easily with a fork, 10 minutes for medium-rare or up to 15 minutes for medium. Remove from oven and cover with foil; allow resting for 5 minutes.

Transfer salmon to a large serving plate, or to individual plates. Drizzle mango-passion fruit sauce on the top and garnish with cilantro. Serve it immediately with coconut rice on the side.

Coconut Rice Directions:

In a medium sauce pan, melt the butter over medium-high heat. Add coconut flakes and cook, stirring constantly, until golden, about 2 to 3 minutes. Add rice and stir well until all grains are well coated with butter. Add coconut milk and salt, stir once and bring to a light boil. Reduce heat to medium-low, cover and allow cooking until rice is done, about 17 minutes. Remove from heat and let it stand, covered, for 10 minutes. Fluff with a fork and serve immediately.


Cook’s Notes:

Frozen mango pulp is available at Latin markets and international grocery stores and it can be used as a substitute to fresh pulp.

When making the sauce, add ½ minced Habanero pepper to the skillet with the onions. If you like spicy, the Habaneros add a great kick!

This recipe is available in JAPANESE/日本語. Click here for the link.


Nutrition Facts (Salmon and Sauce):

5 Servings

Amount Per Serving

Calories 385.1 

Total Fat 21.1 g
Saturated Fat 5.3 g
Polyunsaturated Fat 5.1 g
Monounsaturated Fat 9.0 g

Cholesterol 109.0 mg
Sodium 87.4 mg
Potassium 908.2 mg
Total Carbohydrate 7.0 g

Dietary Fiber 0.3 g
Sugars 2.4 g 

Protein 38.2 g

Nutrition Facts (Coconut Rice):

5 Servings

Amount Per Serving
Calories 119.6
Total Fat 5.0 g
Saturated Fat 1.5 g

Polyunsaturated Fat 0.3 g
Monounsaturated Fat 1.5 g
Cholesterol 6.2 mg
Sodium 12.9 mg
Potassium 216.2 mg
Total Carbohydrate 16.2 g
Dietary Fiber 0.3 g
Sugars 0.0 g
Protein 3.2 g


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