Grilled Salmon with Mango Salsa and Coconut Rice
Fresh, juicy, and full of sunshine, this grilled salmon dish brings together the sweet warmth of mango, creamy coconut rice, and zesty lime-marinated fish.
Equipment
- Grill
- saucepan
- mixing bowl
Ingredients
For the Lime Salmon
- 4 fillets skinless salmon (6 oz each)
- 3 tablespoon olive oil plus more for grill
- 2 teaspoon lime zest
- 3 tablespoon fresh lime juice
- 3 cloves garlic, crushed
- salt to taste
- black pepper to taste
For the Coconut Rice
- 1½ cups Zico Coconut Water
- 1¼ cups canned coconut milk
- 1½ cups jasmine rice rinsed and drained
- ½ teaspoon salt
For the Avocado-Mango Salsa
- 1 large mango, diced
- ¾ cup chopped red bell pepper
- ¼ cup chopped fresh cilantro
- ⅓ cup chopped red onion rinsed and drained
- 1 large avocado, diced
- 1 tablespoon fresh lime juice
- 1 tablespoon olive oil
- 1 tablespoon Zico Coconut Water
- salt to taste
- pepper to taste
Instructions
Marinate the Salmon
- In a bowl, whisk olive oil, lime zest, lime juice, garlic, salt, and pepper.
- Pour over salmon fillets and marinate for 15–30 minutes.
Cook the Coconut Rice
- In a saucepan, combine coconut water, coconut milk, jasmine rice, and salt.
- Bring to a boil, reduce to low, cover, and simmer 18–20 minutes until tender. Fluff with a fork.
Make the Salsa
- In a bowl, gently toss mango, bell pepper, cilantro, onion, avocado, lime juice, olive oil, and coconut water. Season with salt and pepper to taste. Chill until ready to use.
Grill the Salmon
- Preheat grill to medium-high and oil the grates.
- Grill salmon 3–4 minutes per side or until cooked through and charred slightly.
Serve
- Plate coconut rice, top with grilled salmon, and spoon over generous helpings of mango salsa.
Nutrition
Serving: 1servingCalories: 530kcalCarbohydrates: 35gProtein: 36gFat: 28gFiber: 5g
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