Grilled Salmon with Mango Salsa and Coconut Rice | Perfect Summer Meal
Flaky salmon topped with bright mango avocado salsa alongside creamy coconut rice. An impressive summer dish that combines tropical flavors with tender fish.
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Cooking tools:
- Grill
- Baking dish
- Saucepan
- Fork
- Mixing bowl
- Fine-mesh sieve
- Paper towel
- Instant-read thermometer
- Grill brush
- Spatula
- Measuring cup
- Measuring spoon
- Whisk
- Cutting board
- Chef's knife
- Garlic press
- Tongs
- Airtight container
- Plate
- Serving platter
- Microwave
Ingredients
- 4 skinless salmon fillets (6 oz each)
- 3 tablespoons olive oil, plus more for grill
- 2 teaspoons lime zest
- 3 tablespoons fresh lime juice
- 3 cloves garlic, crushed
- Salt
- freshly ground black pepper
- 1 1/2 cups Zico coconut water
- 1 1/4 cups canned coconut milk
- 1 1/2 cups jasmine rice, rinsed and drained
- 1/2 teaspoon salt
- 1 large mango, peeled and diced
- 3/4 cup chopped red bell pepper (1/2 large)
- 1/4 cup chopped fresh cilantro
- 1/3 cup chopped red onion, rinsed and drained
- 1 large avocado, peeled and diced
- 1 tablespoon fresh lime juice
- 1 tablespoon olive oil
- 1 tablespoon Zico coconut water
- pepper
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