Here you have one of the ultimate summer meals! Flaky tender salmon is topped with a bright and creamy mango avocado salsa and served alongside of bed or rich coconut rice. Sure to impress anyone lucky enough to try it!
Ready in: 56minutes
4(6 oz)skinless salmon fillets
3Tbspolive oil,plus more for grill
3Tbspfresh lime juice
Salt and freshly ground black pepper,to taste
1 1/2cupsZico Coconut Water
1 1/4cupscanned coconut milk
1 1/2cupsjasmine rice,rinsed well and drained well
1large mango,peeled and diced
3/4cupchopped red bell pepper(1/2 large)
1/4cupchopped fresh cilantro
1/3cupchopped red onion,rinsed under water and drained
1large avocado,peeled and diced
1Tbspfresh lime juice
1TbspZico Coconut Water
Salt and pepper,to taste
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 15 - 30 minutes, then flip salmon to opposite side and allow to marinate 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 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 top with avocado mango salsa.
For creamier coconut rice, use full-fat coconut milk.