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Grilled Salmon with Mango Salsa Recipe

Grilled salmon gets a bright lime-garlic finish, then meets fluffy coconut rice and a fresh mango-avocado salsa that’s sweet, zesty, and crisp. It’s the kind of dinner that tastes like a getaway, but comes together with simple steps.
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Prep Time 20 minutes
Cook Time 6 minutes
Marinating time: 1 hour
Total Time 1 hour 26 minutes
Servings: 4 salmon fillets
Course: Main Course
Cuisine: Tropical
Calories: 900
Ingredients Method Nutrition

Ingredients
  

Lime Salmon
  • 3 cloves garlic crushed
  • 2 tsp lime zest
  • 3 Tbsp fresh lime juice
  • 3 Tbsp olive oil plus more for grill
  • 4 6 oz skinless salmon fillets
  • Salt and freshly ground black pepper to taste
  • Coconut Rice
  • 1/2 tsp salt
  • 1 1/2 cups jasmine rice rinsed well and drained well
  • 1 1/2 cups Zico Coconut Water
  • 1 1/4 cups canned coconut milk
  • Avocado-Mango Salsa
  • 1 large avocado peeled and diced
  • 1 large mango peeled and diced
  • 1/3 cup chopped red onion rinsed under water and drained
  • 3/4 cup chopped red bell pepper 1/2 large
  • 1 Tbsp Zico Coconut Water
  • 1 Tbsp fresh lime juice
  • 1 Tbsp olive oil
  • 1/4 cup chopped fresh cilantro
  • Salt and pepper to taste

Method
 

For the salmon:
  1. In an 11x7-inch baking dish whisk together olive oil, lime zest, lime juice, garlic and season with salt and pepper to taste (a fair amount of each).
  2. Place salmon in baking dish, cover and allow to marinate in refrigerator 15 - 30 minutes, then flip salmon to opposite side and allow to marinate 15 - 30 minutes longer. Preheat a grill over medium-high heat during last 10 minutes of marinating.
  3. Brush grill grates with oil. Place salmon on grill and grill about 3 minutes per side or until just cooked through (turn carefully as the salmon will be fragile).
For the coconut rice:
  1. While salmon is marinating prepare coconut rice. In a medium saucepan bring coconut water, coconut milk, rice and salt to a full boil.
  2. Cover and simmer until liquid has been absorbed (there may be just a little bit of excess liquid in center which you can drain off), about 20 minutes. Fluff with a fork, then let rest 5 minutes.
For the mango avocado salsa:
  1. While the salmon is grilling prepare salsa. In a medium bowl toss together mango, bell pepper, cilantro, red onion, avocado, lime juice, olive oil and coconut water. Season with salt and pepper to taste.
  2. Serve salmon warm with coconut rice top with avocado mango salsa.

Nutrition

Calories: 900kcal

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