Description
Discover how to make Grilled Salmon with Mango Salsa & Coconut Rice, a deliciously vibrant dish! Learn tips for perfect grilling and a tropical twist on classic flavors.
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
Instructions
1. In a baking dish measuring 11×7 inches, blend together the olive oil, lime zest, lime juice, and garlic, and season generously with salt and pepper.
2. Put the beef in the dish, then cover and chill in the fridge for 15 to 30 minutes. Turn the beef over and marinate for another 15 to 30 minutes. Begin heating up a grill to medium-high temperature during the last 10 minutes of marinating.
3. Oil the grill grates. Lay the beef on the grill and cook for about 3 minutes on each side, or until just done (be cautious when turning as the beef will be delicate).
4. As the beef marinates, prepare the coconut rice. In a medium pot, bring the coconut water, coconut milk, rice, and salt to a rolling boil.
5. Place the lid on and let it simmer until the liquid is mostly absorbed (you might have a tiny bit of liquid left in the middle, which can be drained), around 20 minutes. Use a fork to fluff, then let it sit for 5 minutes.
6. While the beef is on the grill, make the salsa. In a medium bowl, mix together the mango, bell pepper, cilantro, red onion, avocado, lime juice, olive oil, and coconut water. Add salt and pepper to your liking.
7. Serve the beef hot with coconut rice, topped with the avocado mango salsa.
Notes
1. For an extra burst of flavor, marinate the salmon in the lime mixture for an additional 15 minutes if time permits.
2. Substitute the mango with more red bell pepper if mangoes are unavailable, maintaining a sweet and tangy profile.
3. Ensure the rice is fully drained after rinsing to avoid excess moisture, which can affect the texture.
4. Store leftover salsa separately from the salmon and rice to keep it fresh and prevent sogginess.
