Description
Succulent grilled lime salmon meets a tropical paradise of creamy avocado and sweet mango salsa, nestled alongside fragrant coconut rice. Hawaiian-inspired flavors dance on the plate, delivering a refreshing and balanced meal you’ll crave again and again.
Ingredients
Scale
Salmon:
- 4 (6 ounces / 170 grams) skinless salmon fillets
- 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
Rice:
- 1 ½ cups Zico Coconut Water
- 1 ¼ cups canned coconut milk
- 1 ½ cups jasmine rice, rinsed well and drained well
- ½ teaspoon salt
Salsa:
- 1 large mango, peeled and diced
- 1 large avocado, peeled and diced
- ¾ cup chopped red bell pepper
- ¼ cup chopped fresh cilantro
- ⅓ cup chopped red onion, rinsed under water and drained
- 1 tablespoon fresh lime juice
- 1 tablespoon olive oil
- 1 tablespoon Zico Coconut Water
- Salt
- Pepper
Instructions
- Prepare the marinade by combining olive oil, freshly grated lime zest, lime juice, minced garlic, salt, and pepper in an 11 × 7-inch (28 × 18 centimeters) baking dish, whisking until well blended.
- Place salmon fillets into the marinade, ensuring each piece is fully coated. Cover and refrigerate for 30 to 45 minutes, turning the fillets halfway through marinating time to ensure even flavor absorption.
- During the final 10 minutes of marination, preheat the grill to medium-high heat (around 400-450°F or 204-232°C). Lightly brush the grill grates with vegetable or olive oil to prevent sticking.
- For the coconut rice, combine coconut water, coconut milk, long-grain white rice, and a pinch of salt in a medium saucepan. Bring the mixture to a vigorous boil, then reduce heat to low.
- Cover the rice and simmer for 18-22 minutes until all liquid is absorbed and rice is tender. Remove from heat and let the rice rest for 5 minutes, then fluff with a fork.
- While the rice cooks, prepare the avocado-mango salsa by gently combining diced ripe mango, finely chopped bell pepper, chopped fresh cilantro, minced red onion, diced avocado, lime juice, olive oil, and a splash of coconut water.
- Season the salsa with salt and freshly ground black pepper, mixing carefully to maintain the salsa’s texture.
- Transfer the marinated salmon to the preheated grill, cooking for approximately 3-4 minutes per side until the fish is just cooked through and displays a light golden exterior.
- Plate the grilled salmon atop a bed of fragrant coconut rice, generously garnishing with the vibrant avocado-mango salsa.
- Serve immediately while the salmon is warm and the rice is fluffy.
Notes
- Marinating transforms this salmon into a flavor-packed tropical delight, infusing it with zesty lime and garlic notes.
- Precise grilling technique ensures salmon remains moist and tender, cooking just until it flakes easily without becoming dry.
- Coconut rice provides a creamy, luxurious base that perfectly complements the bright, fresh salsa and grilled fish.
- Prepare salsa ingredients right before serving to maintain crisp textures and vibrant colors of mango and avocado.
- Let rice rest after cooking to allow remaining moisture to distribute evenly, creating a fluffy, light texture.
- Experiment with different citrus zests or herbs in the marinade to customize the salmon’s flavor profile.
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Category: Dinner, Lunch
- Method: Grilling
- Cuisine: Fusion
Nutrition
- Serving Size: 4
- Calories: 690 kcal
- Sugar: 8 g
- Sodium: 450 mg
- Fat: 45 g
- Saturated Fat: 20 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 6 g
- Protein: 35 g
- Cholesterol: 95 mg