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Grilled Salmon with Mango Salsa and Coconut Rice

Grilled Salmon with Mango Salsa and Coconut Rice

Enjoy a perfect summer meal with grilled salmon topped with creamy mango salsa and served with coconut rice.
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Prep Time 30 minutes
Cook Time 26 minutes
Total Time 56 minutes
Course Main Course
Cuisine American
Servings 4 servings
Calories 450 kcal

Equipment

  • grill
  • medium saucepan
  • baking dish
  • mixing bowl

Ingredients
  

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 freshly ground, to taste

Coconut Rice

  • 1.5 cups Zico Coconut Water
  • 1.25 cups canned coconut milk
  • 1.5 cups jasmine rice rinsed well and drained well
  • 0.5 teaspoon salt

Avocado-Mango Salsa

  • 1 large mango peeled and diced
  • 0.75 cup red bell pepper chopped (½ large)
  • 0.25 cup fresh cilantro chopped
  • 0.33 cup red onion chopped, rinsed under water and drained
  • 1 large avocado peeled and diced
  • 1 tablespoon fresh lime juice
  • 1 tablespoon olive oil
  • 1 tablespoon Zico Coconut Water
  • Salt to taste
  • pepper to taste

Instructions
 

For the salmon

  • In an 11x7-inch baking dish whisk together olive oil, lime zest, lime juice, garlic and season with salt and pepper to taste (a fair amount of each).
  • Place salmon in baking dish, cover and allow to marinate in refrigerator for 15 - 30 minutes, then flip salmon to opposite side and allow to marinate for 15 - 30 minutes longer. Preheat a grill over medium-high heat during last 10 minutes of marinating.
  • Brush grill grates with oil. Place salmon on grill and grill about 3 minutes per side or until just cooked through (turn carefully as the salmon will be fragile).

For the coconut rice

  • While salmon is marinating prepare coconut rice. In a medium saucepan bring coconut water, coconut milk, rice and salt to a full boil.
  • Cover and simmer until liquid has been absorbed (there may be just a little bit of excess liquid in center which you can drain off), about 20 minutes. Fluff with a fork, then let rest for 5 minutes.

For the mango avocado salsa

  • While the salmon is grilling prepare salsa. In a medium bowl toss together mango, bell pepper, cilantro, red onion, avocado, lime juice, olive oil and coconut water. Season with salt and pepper to taste.
  • Serve salmon warm with coconut rice topped with avocado mango salsa.

Notes

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

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 40gProtein: 30gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gCholesterol: 75mgSodium: 200mgPotassium: 800mgFiber: 5gSugar: 5gVitamin A: 500IUVitamin C: 35mgCalcium: 30mgIron: 1mg
Keyword Coconut rice, Grilled Salmon, Healthy Recipe, mango salsa, Seafood, Summer Meal
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