Description
A vibrant, flavorful dish featuring perfectly charred salmon paired with sweet mango salsa and creamy coconut rice. Perfect for family dinners or gatherings.
Ingredients
Scale
- 4 6 oz skinless salmon fillets
- 3 tablespoons olive oil, plus more for grill
- 2 teaspoons lime zest
- 3 tablespoons fresh lime juice
- 3 cloves garlic, crushed
- Salt and freshly ground black pepper, to taste
- 1 1/2 cups Zico Coconut Water
- 1 1/4 cups canned coconut milk
- 1 1/2 cups jasmine rice, rinsed and drained
- 1/2 teaspoon salt
- 1 large mango, peeled and diced
- 3/4 cup chopped red bell pepper
- 1/2 large bell pepper, chopped
- 1/4 cup chopped fresh cilantro
- 1/3 cup chopped red onion, rinsed and drained
- 1 large avocado, peeled and diced
- 1 tablespoon fresh lime juice (for salsa)
- 1 tablespoon olive oil (for salsa)
- 1 tablespoon Zico Coconut Water (for salsa)
- Salt and ground black pepper, to taste (for salsa)
Instructions
- In an 11×7-inch baking dish, whisk together the olive oil, lime zest, lime juice, and crushed garlic.
- Season the marinade with salt and freshly ground black pepper to taste. Then, gently place the salmon fillets into the dish and ensure they are completely coated with the marinade.
- Cover the dish with plastic wrap and refrigerate for 15 to 30 minutes, then flip the salmon fillets and let them marinate for an additional 15 to 30 minutes.
- During the last 10 minutes of marinating, preheat your grill to medium-high heat and brush the grill grates lightly with olive oil.
- Carefully place the marinated salmon on the grill and cook for about 3 minutes per side or until just cooked through.
- In a medium saucepan, combine the coconut water, canned coconut milk, rinsed jasmine rice, and salt. Bring to a rolling boil.
- Once boiling, cover with a lid and reduce heat to a low simmer. Cook until the rice absorbs all the liquid, about 20 minutes.
- Fluff the rice with a fork and let it rest for 5 minutes before serving.
- In a mixing bowl, combine diced mango, chopped bell peppers, cilantro, red onion, and diced avocado. Gently fold in lime juice, olive oil, and a splash of coconut water.
- Season the salsa with salt and pepper to taste.
- To serve, place coconut rice on a plate, top with grilled salmon, and finish with a scoop of mango salsa.
Notes
For best flavor, let the salmon marinate for an extended period if time allows. Use fresh ingredients for maximum taste.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 6g
- Sodium: 480mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 35g
- Cholesterol: 70mg