Description
Grilled Salmon with Mango Salsa and Coconut Rice is a delicious and flavorful dish that combines tender grilled salmon with a refreshing avocado-mango salsa and fragrant coconut rice.
Ingredients
Units
Scale
Lime Salmon
- 4 (6 oz) skinless salmon fillets
- 3 Tbsp olive oil, plus more for grill
- 2 tsp lime zest
- 3 Tbsp fresh lime juice
- 3 cloves garlic, crushed
- Salt and freshly ground black pepper, to taste
Coconut Rice
- 1 1/2 cups Zico Coconut Water
- 1 1/4 cups canned coconut milk
- 1 1/2 cups jasmine rice, rinsed well and drained well
- 1/2 tsp salt
Avocado-Mango Salsa
- 1 large mango, peeled and diced
- 3/4 cup chopped red bell pepper (1/2 large)
- 1/4 cup chopped fresh cilantro
- 1/3 cup chopped red onion, rinsed under water and drained
- 1 large avocado, peeled and diced
- 1 Tbsp fresh lime juice
- 1 Tbsp olive oil
- 1 Tbsp Zico Coconut Water
- Salt and pepper, to taste
Instructions
- For the salmon: In an 11×7-inch baking dish, whisk together olive oil, lime zest, lime juice, garlic, and season with salt and pepper. Marinate salmon in the mixture for 15-30 minutes. Preheat grill and cook salmon for about 3 minutes per side.
- For the coconut rice: In a saucepan, bring coconut water, coconut milk, rice, and salt to a boil. Simmer until liquid is absorbed, about 20 minutes.
- For the mango avocado salsa: In a bowl, combine mango, bell pepper, cilantro, red onion, avocado, lime juice, olive oil, and coconut water. Season with salt and pepper.
- Serve grilled salmon with coconut rice and top with avocado mango salsa.
Notes
- For creamier coconut rice, use full-fat coconut milk.
- Servings: 4 servings
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 6g
- Sodium: 470mg
- Fat: 24g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 55mg
