Grilled Lime Salmon Salsa (Print Version)
# Ingredients:
→ Lime Salmon
01 -
4 (6 oz) skinless salmon fillets
02 -
3 Tbsp olive oil
03 -
2 tsp lime zest
04 -
3 Tbsp fresh lime juice
05 -
3 cloves garlic, crushed
06 -
Salt and freshly ground black pepper, to taste
→ Coconut Rice
07 -
1 1/2 cups Zico Coconut Water
08 -
1 1/4 cups canned coconut milk
09 -
1 1/2 cups jasmine rice, rinsed and drained
10 -
1/2 tsp salt
→ Avocado-Mango Salsa
11 -
1 large mango, peeled and diced
12 -
3/4 cup chopped red bell pepper
13 -
1/4 cup chopped fresh cilantro
14 -
1/3 cup chopped red onion, rinsed and drained
15 -
1 large avocado, peeled and diced
16 -
1 Tbsp fresh lime juice
17 -
1 Tbsp olive oil
18 -
1 Tbsp Zico Coconut Water
19 -
Salt and pepper, to taste
# Instructions:
01 -
In an 11x7-inch baking dish, whisk together olive oil, lime zest, lime juice, and garlic. Season with salt and pepper to taste. Place salmon in the dish, cover, and refrigerate to marinate for 15-30 minutes. Flip salmon to the other side and marinate for an additional 15-30 minutes.
02 -
Preheat the grill to medium-high heat during the last 10 minutes of marinating. Brush grill grates with oil.
03 -
Place salmon on the grill and cook for about 3 minutes per side or until just cooked through. Turn carefully as the salmon may be fragile.
04 -
In a medium saucepan, bring coconut water, coconut milk, rice, and salt to a full boil. Cover and simmer until the liquid is mostly absorbed, about 20 minutes. Fluff the rice with a fork and let rest for 5 minutes.
05 -
While the salmon is grilling, combine mango, bell pepper, cilantro, red onion, avocado, lime juice, olive oil, and coconut water in a bowl. Season with salt and pepper to taste.
06 -
Serve the salmon warm with coconut rice and avocado-mango salsa on top.
# Notes:
01 -
Use ripe mangoes and avocados for optimal flavor in the salsa.