Grilled Salmon with Mango Salsa and Coconut Rice
Ingredients
The salmon
-
4
pieces
skinless salmon fillets (6 oz each)
-
3
Tbsp
olive oil
-
2
tsp
lime zest
-
3
Tbsp
fresh lime juice
-
3
cloves
garlic
-
to taste
salt and black pepper
The coconut rice
-
1½
cups
coconut water
-
1¼
cups
canned coconut milk
-
1½
cups
jasmine rice
-
½
tsp
salt
The mango avocado salsa
-
1
large
mango
-
¾
cup
chopped red bell pepper
-
¼
cup
chopped fresh cilantro
-
⅓
cup
chopped red onion
-
1
large
avocado
-
1
Tbsp
fresh lime juice
-
1
Tbsp
olive oil
-
1
Tbsp
coconut water
-
to taste
salt and pepper
Instructions
- Whisk together olive oil, lime zest, lime juice, garlic, salt, and pepper in a baking dish.
- Marinate the salmon in the mixture for 15-30 minutes, flipping halfway through.
- Preheat the grill over medium-high heat during the last 10 minutes of marinating.
- Brush the grill grates with oil and grill the salmon for about 3 minutes on each side until cooked through.
- While the salmon is marinating, prepare the coconut rice by boiling coconut water, coconut milk, rice, and salt in a saucepan.
- Cover and simmer until the liquid is absorbed, then fluff and let it rest.
- Prepare the mango avocado salsa by mixing mango, bell pepper, cilantro, red onion, avocado, lime juice, olive oil, and coconut water in a bowl.
- Season the salsa with salt and pepper to taste.
- Serve the grilled salmon warm on a bed of coconut rice, topped with the mango avocado salsa.
Nutrition Facts (estimated)
Servings
4 servings
Calories
739
Total fat
39g
Total carbohydrates
56g
Total protein
40g
Sodium
448mg
Cholesterol
93mg
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