Grilled Salmon Mango Salsa (Print Version)
# 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 Zico Coconut Water
→ Avocado-Mango Salsa
11 -
1 tablespoon olive oil
12 -
1 large avocado, diced after peeling
13 -
1 large mango, diced finely after peeling
14 -
1/3 cup rinsed and drained chopped red onion
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 your taste
18 -
1 tablespoon fresh lime juice
19 -
1 tablespoon Zico Coconut Water
# Instructions:
01 -
Mix olive oil, lime zest, lime juice, and garlic in a glass baking dish that's 11x7 inches. Sprinkle in some salt and pepper, stirring to combine. Lay the salmon fillets in the mixture, ensuring they're all coated equally. Cover it well and chill in the fridge for 15–30 minutes. Flip the fish and let it sit another 15–30 minutes before grilling.
02 -
As the salmon finishes marinating, start warming up your grill to medium-high. Coat the grill grates with olive oil to avoid sticking. Cook the salmon fillets for roughly 3 minutes on each side, flipping them cautiously since they can be fragile. Stop once the salmon is cooked through.
03 -
Pour the coconut water, coconut milk, salt, and rice into a medium pot and bring it to a strong boil. Cover the pot and reduce heat to simmer, letting it cook until the liquids are gone, which takes about 20 minutes. Take the lid off and fluff it gently with a fork, letting it sit for 5 more minutes.
04 -
In a bowl, combine mango, red bell pepper, onion, avocado, and cilantro. Pour in the lime juice, coconut water, and olive oil, then toss everything lightly. Add salt and pepper as needed and mix well.
05 -
On a plate, serve the grilled salmon alongside a scoop of coconut rice. Spoon the mango-avocado salsa over the top of each salmon fillet and serve right away while still warm.
# Notes:
01 -
For a richer texture in the rice, opt for full-fat coconut milk.