Salmon Mango Coconut (Print View)

Zesty lime salmon paired with tropical mango-avocado salsa and fragrant coconut rice for a perfect taste of summer.

# What You'll Need:

→ Zesty Salmon

01 - 4 skinless salmon fillets (6 oz each)
02 - 3 tbsp olive oil, plus extra for greasing grill
03 - 2 tsp grated lime peel
04 - 3 tbsp fresh lime juice
05 - 3 crushed garlic cloves
06 - Salt and black pepper, season as you like

→ Fragrant Coconut Rice

07 - 1 1/2 cups coconut water
08 - 1 1/4 cups canned coconut milk
09 - 300 g jasmine rice, washed and drained
10 - A pinch of salt

→ Tropical Salsa

11 - 1 big mango, diced and peeled
12 - 1 medium red pepper, diced (about 3/4 cup)
13 - 1/4 cup chopped fresh cilantro
14 - 1/3 cup diced red onion, rinsed and patted dry
15 - 1 ripe avocado, cut into cubes and peeled
16 - 1 tbsp lime juice, freshly squeezed
17 - 1 tbsp olive oil
18 - 1 tbsp coconut water
19 - Salt and ground black pepper, adjust to your taste

# Directions:

01 - In a shallow dish (11x7 inches), stir olive oil, grated lime peel, lime juice, and garlic until mixed. Season with black pepper and a pinch of salt. Lay the salmon fillets in the dish, coat them on both sides, cover up, and stick it in the fridge. Chill for about 15–30 minutes, flip them over, and let them marinate for another 15–30 minutes.
02 - Turn the grill up to medium-high heat during the last 10 minutes of marinating. Coat the grill grates with olive oil so the fish won't stick. Put the salmon on and grill each side for around 3 minutes or until it's cooked through. Be gentle when flipping since the fillets are fragile.
03 - In a pot, combine coconut water, coconut milk, rice, and salt. Let it boil, then lower to a simmer and cover. Cook until the liquid's all gone—about 20 minutes. Stir the rice with a fork to fluff it up, then leave it to rest for 5 minutes.
04 - Combine mango, bell pepper, cilantro, red onion, and avocado in a bowl. Drizzle in the lime juice, olive oil, and coconut water, then toss gently so everything's coated. Adjust seasoning with salt and pepper to fit your taste.
05 - Dish out the grilled salmon alongside a scoop of coconut rice. Spoon the tropical salsa over the top of the fish and serve right away.

# Notes:

01 - You can leave the salmon soaking in the marinade for as long as one hour to get an even stronger flavor.
02 - Rinsing sliced red onion takes away its bite, giving the salsa a softer taste.

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