Grilled Salmon with Mango Avocado Salsa and Coconut Rice
This vibrant grilled salmon dish features perfectly cooked fish topped with fresh mango-avocado salsa and served with coconut rice for a tropical-inspired healthy dinner.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at recipesbyclare.com.
Cooking tools:
- Grill
- Grill basket
- Microplane
- Baking dish
- Plastic wrap
- Saucepan
- Flat spatula
- Pastry brush
- Mixing bowl
- Whisk
- Fork
- Colander
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Stove
- Refrigerator
Ingredients
- 4 (6 oz) skinless salmon fillets
- 3 tablespoons olive oil, plus more for greasing the grill
- 2 teaspoons lime zest (from about 2 limes)
- 3 tablespoons fresh lime juice
- 3 cloves garlic, crushed
- Salt
- freshly ground black pepper
- 1½ cups coconut water
- 1¼ cups canned coconut milk (not light)
- 1½ cups jasmine rice, rinsed well and drained
- ½ teaspoon salt
- 1 large mango, peeled and diced
- ¾ cup chopped red bell pepper (about ½ large pepper)
- ¼ cup fresh cilantro, chopped
- ⅓ cup red onion, chopped, rinsed and drained
- 1 large avocado, peeled and diced
- 1 tablespoon fresh lime juice
- 1 tablespoon olive oil
- 1 tablespoon coconut water
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