Grilled Lime Salmon, Mango Salsa & Coconut Rice
4 Servings | 50 Minutes Cook Time
NUTRIENTS
- Calories: 550
- Protein: 35g
- Fat: 30g
- Carbs: 40g
- Fiber: 5g
- Sugar: 5g
- Sodium: 500mg
INGREDIENTS
- 4 (6 oz) skinless salmon fillets
- 3 Tbsp olive oil, plus more for grill
- 2 tsp lime zest
- 3 cloves garlic, crushed
- 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
- 3 Tbsp lime juice
- Salt and pepper to taste
- 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
DIRECTIONS
FOR THE SALMON:
- In an 17x7-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 the baking dish, cover, and allow to marinate in the refrigerator for 15 - 30 minutes, then flip salmon to the opposite side and allow to marinate for 15 - 30 minutes longer. Preheat a grill over medium-high heat during the last 10 minutes of marinating.
- Brush grill grates with oil. Place salmon on the 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 the salmon is marinating, prepare the coconut rice. In a medium saucepan, bring coconut water, coconut milk, rice, and salt to a full boil.
- Cover and simmer until the liquid has been absorbed (there may be just a little bit of excess liquid in the center, which you can drain off), about 20 minutes.
- Fluff with a fork, then let rest for 5 minutes.
FOR THE AVOCADO-MANGO SALSA
- While the salmon is grilling, prepare the 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 the salmon warm with coconut rice topped with avocado-mango salsa.
*Recipe source: Cooking Classy, Author: Jaclyn
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