Salmon & Fresh Mango Side (Printable Version)
# What You’ll Need:
→ Lime Salmon
01 -
4 skinless salmon fillets (6 oz each)
02 -
3 tbsp olive oil, plus extra for greasing grill
03 -
2 tsp grated lime peel
04 -
3 tbsp freshly squeezed lime juice
05 -
3 crushed garlic cloves
06 -
Salt and ground black pepper to your taste
→ Coconut Rice
07 -
1 1/2 cups coconut milk from a can
08 -
1 1/2 cups jasmine rice, rinsed thoroughly
09 -
1/2 tsp salt
10 -
1 1/2 cups coconut water
→ Avocado-Mango Salsa
11 -
1 diced ripe mango, skin removed
12 -
1 large avocado, cut into chunks, skin and pit removed
13 -
3/4 cup chopped red bell pepper (from about half a pepper)
14 -
1/3 cup chopped red onion, rinsed and patted dry
15 -
1/4 cup fresh cilantro, chopped finely
16 -
1 tbsp fresh lime juice
17 -
1 tbsp olive oil
18 -
1 tbsp coconut water
19 -
Pinch of salt and black pepper, adjust as needed
# Steps to Follow:
01 -
Mix lime zest, lime juice, olive oil, and garlic in an 11x7 baking dish. Sprinkle in some salt and pepper. Dunk the salmon fillets into the mixture, making sure they’re coated all over. Pop it in the fridge with the dish covered and let it chill for 15–30 minutes, then flip the fish over and let it hang out for another 15–30 minutes.
02 -
In the last 10 minutes of marinating time, heat up your grill to medium-high. Give the grates a good brushing with olive oil to stop the fish from sticking.
03 -
Set the salmon on the grill and cook it gently for about 3 minutes on each side. Turn carefully so the fillets stay together, and grill until the fish is just done.
04 -
Toss the coconut milk, coconut water, rice, and salt into a pot and bring everything to a solid boil. Drop the heat, cover it up, and let it simmer until the liquid's been soaked up—this should take around 20 minutes. Use a fork to fluff the rice after it rests for about 5 minutes.
05 -
Throw mango, avocado, bell pepper, cilantro, and the red onion into a bowl. Drizzle in the lime juice, olive oil, and a splash of coconut water. Toss it all together gently, then season with salt and black pepper to taste.
06 -
Dish up the warm grilled salmon with a scoop of coconut rice. Top it off with a generous spoonful of mango-avocado salsa and serve right away.
# Additional Notes:
01 -
Use full-fat coconut milk if you’d like the rice extra creamy.