Description
A vibrant and healthy grilled salmon dish paired with sweet mango avocado salsa and creamy coconut rice. This flavorful combination offers a perfect balance of protein, healthy fats, and tropical flavor that’s both nutritious and delicious.
Ingredients
Scale
- 4 (6 oz) skinless salmon fillets
- 3 Tbsp olive oil (plus more for the grill)
- 2 tsp lime zest
- 3 Tbsp fresh lime juice
- 3 cloves garlic (crushed)
- Salt and freshly ground black pepper (to taste)
- 1 1/2 cups coconut water
- 1 1/4 cups canned coconut milk
- 1 1/2 cups jasmine rice (rinsed well and drained)
- 1/2 tsp 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 under water and drained)
- 1 large avocado (peeled and diced)
- 1 Tbsp fresh lime juice
- 1 Tbsp olive oil
- 1 Tbsp coconut water
- Salt and pepper (to taste)
Instructions
- In an 11×7-inch baking dish, whisk together olive oil, lime zest, lime juice, garlic, salt, and pepper.
- Place the salmon in the baking dish, cover, and marinate in the fridge for 15 to 30 minutes.
- Flip the salmon and marinate for another 15 to 30 minutes. Preheat the grill over medium-high heat during the last 10 minutes.
- While the salmon marinates, prepare the coconut rice. In a medium saucepan, bring coconut water, coconut milk, rice, and salt to a boil.
- Cover and simmer the rice until the liquid has been absorbed, about 20 minutes. Fluff with a fork and let rest for 5 minutes.
- Brush the grill grates with oil. Place the salmon on the grill and cook for about 3 minutes per side until just cooked through. Be careful when flipping.
- 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.
- Serve the salmon warm with coconut rice and top it with mango avocado salsa.
Notes
- For best results, choose fresh, wild-caught salmon when available.
- The salmon can also be baked in an oven at 400°F (200°C) for 12-15 minutes if you don’t have access to a grill.
- Make sure your mango is ripe but still firm for the best texture in the salsa.
- The salsa can be made up to 2 hours ahead, but add the avocado just before serving to prevent browning.
- Leftover coconut rice can be stored for up to 3 days in the refrigerator.
Nutrition
- Serving Size: 1 salmon fillet with 1/4 of rice and salsa
- Calories: 650
- Sugar: 12g
- Sodium: 380mg
- Fat: 34g
- Saturated Fat: 12g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 5g
- Protein: 36g
- Cholesterol: 94mg
Keywords: grilled salmon, mango salsa, coconut rice, healthy dinner, seafood, tropical, gluten-free, dairy-free