Grilled Salmon with Mango Salsa (Print Version)

Tender salmon topped with mango avocado salsa and served with coconut rice - a perfect blend of tropical flavors for summer dining.

# Ingredients:

→ Lime Salmon

01 - 4 skinless salmon fillets (6 oz each)
02 - 3 tablespoons olive oil, plus more for grill
03 - 2 teaspoons lime zest
04 - 3 tablespoons 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 teaspoon salt

→ Avocado-Mango Salsa

11 - 1 large mango, peeled and diced
12 - 3/4 cup chopped red bell pepper (1/2 large)
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 tablespoon fresh lime juice
17 - 1 tablespoon olive oil
18 - 1 tablespoon Zico coconut water
19 - Salt and pepper, to taste

# Steps to Follow:

01 - In a baking dish, whisk together olive oil, lime zest, lime juice, garlic, salt, and pepper to taste.
02 - Place salmon fillets in the baking dish, cover, and refrigerate for 15-30 minutes. Flip the salmon and marinate for an additional 15-30 minutes.
03 - During the last 10 minutes of marinating, preheat a grill to medium-high heat and brush the grates with oil.
04 - Place salmon on the grill and cook for about 3 minutes per side, turning carefully, until just cooked through.
05 - While the salmon is marinating, bring coconut water, coconut milk, jasmine rice, and salt to a full boil in a medium saucepan. Cover, reduce heat to simmer, and cook until the liquid is absorbed, about 20 minutes. Fluff with a fork, then let rest for 5 minutes.
06 - In a medium bowl, combine mango, red bell pepper, cilantro, red onion, avocado, lime juice, olive oil, and coconut water. Toss gently and season with salt and pepper to taste.
07 - Serve the grilled salmon warm with coconut rice, topped with mango avocado salsa.

# Additional Notes:

01 - For creamier coconut rice, use full-fat coconut milk.

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