Description
A vibrant and refreshing summer dish featuring tender grilled lime marinated salmon paired with a creamy coconut jasmine rice and a zesty avocado-mango salsa. Perfect for outdoor dining and light, healthy meals.
Ingredients
Scale
Salmon Marinade
- 2 fillets Salmon (skinless, 6 oz each)
- 3 Tbsp Olive Oil (plus extra for grill)
- 2 tsp Lime Zest
- 3 Tbsp Fresh Lime Juice
- 3 cloves Garlic (crushed)
- Salt (to taste)
- Black Pepper (to taste)
Coconut Jasmine Rice
- 1.5 cups Coconut Water
- 1.25 cups Canned Coconut Milk
- 1.5 cups Jasmine Rice (rinsed)
- 0.5 tsp Salt (for rice)
Avocado-Mango Salsa
- 1 large Mango (peeled and diced)
- 0.75 cups Red Bell Pepper (chopped)
- 0.25 cups Fresh Cilantro (chopped)
- 0.33 cups Red Onion (chopped)
- 1 large Avocado (peeled and diced)
- 1 Tbsp Fresh Lime Juice (for salsa)
- 1 Tbsp Olive Oil (for salsa)
- 1 Tbsp Coconut Water (for salsa)
- Salt and Pepper to taste
Instructions
- Marinate the Salmon: In an 11×7-inch baking dish, combine olive oil, lime zest, fresh lime juice, crushed garlic, salt, and black pepper. Add the salmon fillets and coat them evenly with the marinade. Cover and let them marinate for at least 30 minutes to absorb the flavors.
- Cook the Coconut Jasmine Rice: In a medium saucepan, combine coconut water, canned coconut milk, rinsed jasmine rice, and salt. Bring the mixture to a boil over medium heat, then reduce the heat to low, cover the pan, and simmer for 15-20 minutes until the rice is fluffy and the liquid has been absorbed.
- Prepare the Avocado-Mango Salsa: In a large bowl, gently mix diced mango, chopped red bell pepper, fresh cilantro, chopped red onion, and diced avocado. Stir in lime juice, olive oil, and coconut water. Season with salt and pepper to taste, then set aside.
- Preheat and Oil the Grill: Preheat your grill to medium-high heat. Oil the grill grates to prevent the salmon from sticking.
- Grill the Salmon: Place the marinated salmon fillets on the grill and cook for approximately 3 minutes per side, or until the salmon is cooked through and has nice grill marks.
- Assemble and Serve: On each plate, spoon a generous serving of the creamy coconut jasmine rice. Place the grilled salmon fillet on top of the rice, then finish with a large scoop of the vibrant avocado-mango salsa. Serve immediately for best flavor.
Notes
- Marinate the salmon for at least 30 minutes but no longer than 2 hours to avoid breaking down the fish texture.
- Use fresh lime juice for the best zesty flavor in both the marinade and salsa.
- Make sure to rinse the jasmine rice well to remove excess starch and achieve fluffy rice.
- If you don’t have a grill, you can use a grill pan or broil the salmon in the oven as alternatives.
- Adjust seasoning to your preference, especially salt and pepper in the salsa.
