Salmon skewers with mango edamame rice

Fresh Summer Dish with an Exotic Twist

Succulent salmon, fruity mango, and creamy coconut rice – this combination makes for a wonderfully light and aromatic dish. The salmon skewers can be easily prepared on the grill, on a griddle plate, or in a pan.

The mango-edamame rice brings freshness and a subtle sweetness, while lime and spices provide a balanced, summery note.

Ingredients (for approx. 3–4 servings)

Mango-Edamame Rice

300 g rice

1 tbsp oil

1 mango

200 g edamame (shelled)

200 ml coconut milk or cream

Salt

Spices

1 tsp paprika powder
½ tsp black pepper
½ tsp garlic powder

1–2 tsp lime juice

Salmon Skewers

400–500 g salmon fillet

2 tbsp oil

Spices

1 tsp paprika powder
½ tsp black pepper
½ tsp salt

Preparation

1. Cook the rice

Cook the rice in lightly salted water according to package instructions, then keep warm.

2. Prepare the salmon

Cut the salmon into large cubes.

Mix oil with paprika powder, pepper, and salt, and marinate the salmon in it.

Then thread the salmon cubes onto skewers.

3. Prepare the mango-edamame rice

Peel and pit the mango, then cut it into small cubes.

Heat oil in a pan and briefly sauté the mango pieces.

Deglaze with coconut milk or cream.

Add the edamame and let simmer for a few minutes.

Fold in the cooked rice and mix everything well.

Season with paprika powder, pepper, garlic powder, and lime juice.

4. Grill the salmon skewers

Grill the marinated salmon skewers on the grill, a griddle plate, or in a pan for 3–4 minutes per side, until the salmon is juicy and lightly browned.

5. Serve

Arrange the mango-edamame rice on plates and place the freshly grilled salmon skewers on top or alongside.

Optionally garnish with fresh herbs or a little extra lime juice.

Thanks to Mein Kochuniversum for the inspiration!