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Grilled Lime Salmon with Avocado-Mango Salsa and Coconut Rice

Grilled Lime Salmon with Avocado-Mango Salsa and Coconut Rice

A delicious grilled lime salmon paired with fresh avocado-mango salsa and coconut rice, perfect for a summer meal.
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Prep Time 30 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 1 hour
Course Main Dish
Cuisine American
Servings 4 servings
Calories 450 kcal

Equipment

  • grill
  • Medium saucepan
  • baking dish
  • medium bowl

Ingredients
  

Lime Salmon

  • 4 fillets skinless salmon 6 oz each
  • 3 tablespoon olive oil plus more for grill
  • 2 teaspoon lime zest
  • 3 tablespoon fresh lime juice
  • 3 cloves garlic crushed
  • Salt and freshly ground black pepper to taste

Coconut Rice

  • 1.5 cups Zico Coconut Water
  • 1.25 cups canned coconut milk
  • 1.5 cups jasmine rice rinsed well and drained
  • 0.5 teaspoon salt

Avocado-Mango Salsa

  • 1 large mango peeled and diced
  • 0.75 cup chopped red bell pepper about ½ large
  • 0.25 cup chopped fresh cilantro
  • 0.33 cup chopped red onion rinsed under water and drained
  • 1 large avocado peeled and diced
  • 1 tablespoon fresh lime juice
  • 1 tablespoon olive oil
  • 1 tablespoon Zico Coconut Water
  • Salt and pepper to taste

Instructions
 

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.
  • Place salmon in baking dish, cover and allow to marinate in refrigerator for 15 - 30 minutes, then flip salmon to opposite side and allow to marinate for another 15 - 30 minutes. Preheat a grill over medium-high heat during the last 10 minutes of marinating.
  • Brush grill grates with oil. Place salmon on grill and grill for about 3 minutes per side or until just cooked through.

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, about 20 minutes. Fluff with a fork and let rest for 5 minutes.

For the mango avocado salsa

  • While the salmon is grilling, prepare the 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 topped with avocado mango salsa.

Notes

For creamier coconut rice, use full-fat coconut milk.

Nutrition

Serving: 1plateCalories: 450kcalCarbohydrates: 55gProtein: 30gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 200mgPotassium: 850mgFiber: 5gSugar: 5gVitamin A: 500IUVitamin C: 30mgCalcium: 50mgIron: 2mg
Keyword Avocado-Mango Salsa, Coconut Rice, Grilled Lime Salmon, healthy dinner, Seafood
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