Name: Grilled Salmon With Mango Salsa and Coconut Rice
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Asiatique
Ingredients: 4 (6 oz (170 g)) skinless salmon fillets; 3 Tbsp (45 ml) olive oil, plus more for grill; 2 tsp (10 ml) lime zest; 3 Tbsp (45 ml) fresh lime juice; 3 cloves garlic, crushed; Salt and freshly ground black pepper, to taste; 1 1/2 cup (360 ml) s Zico Coconut Water; 1 1/4 cup (300 ml) s canned coconut milk; 1 1/2 cup (360 ml) s jasmine rice, rinsed well and drained well; 1/2 tsp (3 ml) salt; 1 large mango, peeled and diced; 3/4 cup (180 ml) chopped red bell pepper (1/2 large); 1/4 cup (60 ml) chopped fresh cilantro; 1/3 cup (80 ml) chopped red onion, rinsed under water and drained; 1 large avocado, peeled and diced; 1 Tbsp (15 ml) fresh lime juice; 1 Tbsp (15 ml) olive oil; 1 Tbsp (15 ml) Zico Coconut Water; Salt and pepper, to taste

Description

Discover how to create a mouthwatering Grilled Salmon with Mango Salsa and Coconut Rice. Elevate your dinner with this fresh, tropical-inspired recipe.

Ingredients

4 (6 oz (170 g)) skinless salmon fillets
3 Tbsp (45 ml) olive oil, plus more for grill
2 tsp (10 ml) lime zest
3 Tbsp (45 ml) fresh lime juice
3 cloves garlic, crushed
Salt and freshly ground black pepper, to taste
1 1/2 cup (360 ml) s Zico Coconut Water
1 1/4 cup (300 ml) s canned coconut milk
1 1/2 cup (360 ml) s jasmine rice, rinsed well and drained well
1/2 tsp (3 ml) salt
1 large mango, peeled and diced
3/4 cup (180 ml) chopped red bell pepper (1/2 large)
1/4 cup (60 ml) chopped fresh cilantro
1/3 cup (80 ml) chopped red onion, rinsed under water and drained
1 large avocado, peeled and diced
1 Tbsp (15 ml) fresh lime juice
1 Tbsp (15 ml) olive oil
1 Tbsp (15 ml) Zico Coconut Water
Salt and pepper, to taste

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Instructions

In an 11×7-inch dish, combine olive oil, lime zest, lime juice, and crushed garlic. Season generously with salt and pepper.
Place the salmon fillets in the dish, ensuring they are coated with the marinade. Cover, refrigerate, and let them soak for 15 to 30 minutes. Flip the salmon over and marinate for another 15 to 30 minutes. As the marinating time nears the end, heat up the grill to a medium-high setting.
Lightly oil the grill grates. Cook the salmon on the grill for about 3 minutes on each side, until just cooked through, handling carefully due to its delicate nature.
During the salmon’s marination, start the coconut rice. In a saucepan, bring coconut water, coconut milk, rice, and salt to a vigorous boil.
Reduce heat, cover the pot, and let simmer until the liquid is mostly absorbed, around 20 minutes. Fluff the rice with a fork and let it sit for 5 minutes.
As the salmon cooks, prepare the salsa. In a bowl, mix together the mango, bell pepper, cilantro, red onion, and avocado. Add lime juice, olive oil, and coconut water, seasoning with salt and pepper as needed.
Serve the warm salmon with the coconut rice, topped with the avocado mango salsa.

Notes

Make sure to evenly coat the salmon with marinade by frequently spooning it over the filletsnWash the jasmine rice until the water is clear to ensure fluffinessnAllow the coconut rice to rest with the lid on after cooking for optimal texture