Ingredients
For the Salmon:
4 (6 oz) skinless salmon fillets
3 Tbsp olive oil (plus more for grill)
2 tsp lime zest
3 Tbsp fresh lime juice
3 cloves garlic, minced
Salt and freshly ground black pepper
For the Avocado-Mango Salsa:
1 large mango, peeled and diced (1 ½ cups)
1 red bell pepper, chopped (1 cup)
½ cup chopped red onion (rinsed under water, drained)
1 large avocado, diced
1 jalapeño, seeded and minced (optional)
⅓ cup fresh cilantro, chopped
2 Tbsp fresh lime juice
2 Tbsp olive oil or coconut water
Salt and pepper to taste
For the Coconut Rice:
1 ½ cups jasmine rice, rinsed well and drained
1 ¼ cups coconut water
1 ¼ cups canned coconut milk (regular, not light)
½ tsp salt
Instructions
Prepare Coconut Rice:
In a medium saucepan, bring coconut water, coconut milk, and salt to a boil.
Add rice, cover, reduce heat to low, and simmer 15 minutes.
Remove from heat and let rest covered 10 minutes. Fluff with a fork.
Marinate Salmon:
In a small mixing bowl, whisk together olive oil, lime zest, lime juice, garlic, salt, and pepper.
Place salmon in a shallow dish, pour marinade over top.
Cover and refrigerate 15–30 minutes.
Prepare Salsa:
In a medium bowl, combine mango, bell pepper, onion, avocado, jalapeño (if using), cilantro, lime juice, olive oil or coconut water.
Toss gently and season with salt and pepper.
Cook Salmon
Preheat grill to medium-high heat (about 400°F).
Brush grill grates with oil.
Grill salmon about 3 minutes per side until cooked through.
(Alternative: bake at 400°F for 12–15 minutes if no grill.)
Serve:
Plate coconut rice, top with grilled salmon, and finish with avocado-mango salsa.
