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Grilled Salmon and Zucchini with Mango-Coconut Sauce – vegetarian recipe
Stav Kogan

Grilled Salmon and Zucchini with Mango-Coconut Sauce

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
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 serving
Calories: 350
Ingredients Method Nutrition

Ingredients
  

  • 4 6-ounce / 170g (6 oz) boneless salmon fillets
  • 1 tablespoon (15 ml / 0.5 fl oz) olive oil
  • Salt and freshly ground black pepper, to taste
  • 1 large zucchini, sliced into ½-inch / 1.25cm coins
  • 2 tablespoons (30 ml / 1 fl oz) fresh lemon juice
  • ½ cup (75 g / 2.65 oz) chopped mango, fresh or frozen
  • ¼ cup (15 g / 0.53 oz) fresh chopped cilantro
  • 1 teaspoon (5 ml / 0.2 fl oz) lemon zest
  • ½ cup (120 ml / 4.1 fl oz) full-fat canned coconut milk
  • 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.

Method
 

  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.
  6. Grill for 4-5 minutes per side, until the salmon is cooked through and the zucchini has distinct grill marks.
  7. While the salmon and zucchini are grilling, combine the chopped mango, cilantro, lemon zest, and coconut milk in a blender.
  8. Blend until smooth and creamy.
  9. Serve the grilled salmon fillets and zucchini immediately, drizzled generously with the fresh mango-coconut sauce.

Nutrition

Calories: 350kcalCarbohydrates: 6gProtein: 7gFat: 23g

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