Tired of the same old weeknight dinner? Transport your taste buds to a tropical paradise in just 15 minutes! This grilled salmon is perfectly flaky, the zucchini adds a fresh, smoky char, and the creamy mango-coconut sauce ties it all together with a burst of bright, zesty flavor. It’s an effortlessly elegant meal that feels like a mini-vacation on a plate.
Ingredients
• 4 6-ounce / 170g boneless salmon fillets
• 1 tablespoon / 15ml olive oil
• Salt and freshly ground black pepper, to taste
• 1 large zucchini, sliced into ½-inch / 1.25cm coins
• 2 tablespoons / 30ml fresh lemon juice
• ½ cup / 75g chopped mango, fresh or frozen
• ¼ cup / 15g fresh chopped cilantro
• 1 teaspoon lemon zest
• ½ cup / 120ml full-fat canned coconut milk
Instructions
1. Directions
2. Preheat a grill pan or outdoor grill to medium-high heat.
3. Pat the salmon fillets dry with a paper towel, brush them with olive oil, and season generously with salt and pepper.
4. In a medium bowl, toss the zucchini coins with the fresh lemon juice, salt, and pepper.
5. Place the seasoned salmon and zucchini onto the hot grill pan in a single layer. Grill for 4-5 minutes per side, until the salmon is cooked through and the zucchini has distinct grill marks.
6. While the salmon and zucchini are grilling, combine the chopped mango, cilantro, lemon zest, and coconut milk in a blender. Blend until smooth and creamy.
7. Serve the grilled salmon fillets and zucchini immediately, drizzled generously with the fresh mango-coconut sauce.
Nutritional Information
• Nutrition
• Calories: 350kcal
• Fat: 23g
• Protein: 7g
• Carbohydrates: 6g
Pro Tips
• For perfectly moist salmon, remove it from the grill when it flakes easily but is still slightly translucent in the very center; it will finish cooking with residual heat.
• Ensure your grill pan is thoroughly preheated before adding the fish. A hot surface creates beautiful grill marks and prevents the salmon from sticking.
• The mango-coconut sauce can be made up to 2 days in advance and stored in an airtight container in the refrigerator. Let it come to room temperature before serving.
• For a spicy kick, add a pinch of red pepper flakes or a small, deseeded jalapeño to the blender when making the sauce.
