Grilled Lime Salmon with Avocado-Mango Salsa and Coconut Rice

If you’re on the hunt for a fresh, tropical dinner that delivers the perfect balance of bright flavors and succulent textures, then look no further. This Grilled Lime Salmon with Avocado-Mango Salsa and Coconut Rice is a true delight that will transport your taste buds to a beachside paradise. Not only is it bursting with flavor, but it’s also straightforward to prepare, making it ideal for a special family meal or a weekend get-together. Let’s dive into the details:

Ingredients

Lime Salmon:

• 4 (6 oz) skinless salmon fillets
• 3 Tbsp olive oil, plus more for the grill
• 2 tsp lime zest
• 3 Tbsp fresh lime juice
• 3 cloves garlic, crushed
• Salt and freshly ground black pepper, to taste

Coconut Rice:

• 1 1/2 cups Zico Coconut Water
• 1 1/4 cups canned coconut milk
• 1 1/2 cups jasmine rice, rinsed and drained well
• 1/2 tsp salt

Avocado-Mango Salsa:

• 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
• Salt and freshly ground black pepper, to taste

Directions

1. For the Lime Salmon:

• In an 11×7-inch baking dish, mix together olive oil, lime zest, lime juice, and garlic. Season with salt and pepper.
• Add the salmon fillets to the dish, cover, and marinate in the refrigerator for 15-30 minutes. Flip the fillets over and marinate for another 15-30 minutes.
• Preheat a grill over medium-high heat during the last 10 minutes of marinating.
• Brush the grill grates with oil. Grill the salmon for about 3 minutes per side or until just cooked through.

2. For the Coconut Rice:

• While the salmon is marinating, prepare the coconut rice.
• In a medium saucepan, bring the coconut water, coconut milk, rice, and salt to a full boil. Cover and reduce the heat to simmer until the liquid is absorbed, about 20 minutes.
• Fluff the rice with a fork and let it rest for 5 minutes.

3. For the Avocado-Mango Salsa:

• While the salmon is grilling, prepare the salsa.
• In a medium bowl, combine the diced mango, chopped red bell pepper, cilantro, red onion, and avocado.
• Drizzle with lime juice, olive oil, and coconut water.
• Toss gently to combine, and season with salt and pepper to taste.

4. Serving the Dish:

• Serve the grilled salmon warm, accompanied by coconut rice and topped with the refreshing avocado-mango salsa.

Nutritional Information

• Prep Time: 45 minutes
• Cooking Time: 25 minutes
• Total Time: 1 hour, 10 minutes
• Kcal: 650 kcal
• Servings: 4

This dish brings together the zesty, citrus flavor of lime-marinated salmon, the rich creaminess of coconut-infused rice, and the sweet freshness of mango salsa, making it a show-stopping entrée perfect for warm-weather gatherings or a family dinner that feels like a mini-vacation. Enjoy the vibrant, tropical symphony of flavors in each bite!