Grilled Salmon Mango Salsa (Print Version)
Lime-marinated salmon fillets served with coconut rice and fresh avocado-mango salsa for a tropical-inspired dinner.
# Ingredients:
→ Lime Salmon
01 -
3 tablespoons olive oil, plus extra for grilling
02 -
3 tablespoons freshly squeezed lime juice
03 -
2 teaspoons finely grated lime zest
04 -
4 skinless salmon fillets, 6 ounces each
05 -
3 crushed garlic cloves
06 -
Salt and ground black pepper, as needed
→ Coconut Rice
07 -
1 1/4 cups canned coconut milk
08 -
1 1/2 cups jasmine rice, washed and drained well
09 -
1/2 teaspoon salt
10 -
1 1/2 cups coconut water
→ Avocado-Mango Salsa
11 -
1 tablespoon olive oil
12 -
1 large avocado, diced
13 -
1 large mango, diced finely
14 -
1/3 cup chopped red onion, rinsed and drained
15 -
3/4 cup red bell pepper, finely chopped (about half a pepper)
16 -
1/4 cup fresh cilantro, chopped
17 -
Salt and black pepper, to taste
18 -
1 tablespoon fresh lime juice
19 -
1 tablespoon coconut water
# Steps:
01 -
In an 11x7-inch glass baking dish, mix olive oil, lime zest, lime juice, and garlic. Add salt and pepper, stirring to combine. Lay the salmon fillets in the marinade, ensuring they are evenly coated. Cover and chill in the refrigerator for 15–30 minutes. Flip the fillets and let them marinate for another 15–30 minutes.
02 -
Preheat the grill to medium-high heat. Coat the grill grates with olive oil to prevent sticking. Grill the salmon for about 3 minutes per side, flipping cautiously to avoid breaking. Cook until the salmon is thoroughly done.
03 -
Combine coconut water, coconut milk, salt, and jasmine rice in a medium pot. Bring to a boil over high heat, then reduce to a simmer and cover. Cook for about 20 minutes until the liquid is absorbed. Remove from heat, fluff gently with a fork, and let sit uncovered for 5 minutes.
04 -
In a bowl, combine mango, red bell pepper, onion, avocado, and cilantro. Add lime juice, coconut water, and olive oil. Season with salt and pepper as needed, then toss gently to combine.
05 -
Serve the grilled salmon alongside a scoop of coconut rice. Top the salmon with the avocado-mango salsa and serve immediately while warm.
# Notes:
01 -
For a richer texture in the rice, opt for full-fat coconut milk.