Grilled Salmon Mango Salsa
A vibrant and healthy dish combining the rich flavors of grilled salmon with a bright, tropical mango salsa, perfect for sunny days and gatherings.
Ingredients
For the Salmon
- 4 pieces 6 oz skinless salmon fillets Tender and juicy, the salmon is the star of this dish.
- 3 tablespoons olive oil Adds a delightful flavor and helps keep the salmon moist.
- 2 teaspoons lime zest Enhances the freshness of the dish.
- 3 tablespoons fresh lime juice Adds a refreshing acidity.
- 3 cloves garlic, crushed Brings aromatic depth to the marinade.
- Salt and freshly ground black pepper, to taste Essential seasoning.
For the Coconut Rice
- 1 1/2 cups Zico Coconut Water Adds a unique flavor and moisture.
- 1 1/4 cups canned coconut milk Creates a luxurious texture.
- 1 1/2 cups jasmine rice, rinsed and drained The perfect accompaniment.
- 1/2 teaspoon salt Enhances natural flavors.
For the Mango Salsa
- 1 large mango, peeled and diced Adds a tropical flair.
- 3/4 cup chopped red bell pepper Provides crunch and color.
- 1/2 large green bell pepper, chopped Adds more crunch and color.
- 1/4 cup chopped fresh cilantro Brings freshness.
- 1/3 cup chopped red onion, rinsed and drained Provides sharpness.
- 1 large avocado, peeled and diced Adds a luscious texture.
- 1 tablespoon fresh lime juice Brightens the salsa.
- 1 tablespoon olive oil Adds depth to the salsa.
- 1 tablespoon Zico Coconut Water Enhances tropical essence.
- Salt and ground black pepper, to taste Brings all components together.
Instructions
Preparation
- In an 11x7-inch baking dish, whisk together the olive oil, lime zest, lime juice, and crushed garlic. Season it with salt and black pepper to taste. Coat the salmon fillets in the marinade; cover and refrigerate for 15-30 minutes.
Grilling
- Preheat your grill to medium-high heat. Brush the grates with a little olive oil just before grilling.
- Grill the salmon fillets for about 3 minutes per side, or until cooked through.
Cooking the Rice
- In a saucepan, combine the coconut water, coconut milk, jasmine rice, and salt. Bring to a boil, then cover and reduce heat to a simmer for 20 minutes.
- Fluff the rice with a fork and let it rest for a few minutes.
Mango Salsa Preparation
- In a large bowl, combine the diced mango, chopped bell peppers, cilantro, red onion, and avocado. Drizzle with lime juice, olive oil, and coconut water, and season with salt and black pepper. Mix gently.
Serving
- On each plate, create a bed of coconut rice, place a grilled salmon fillet on top, and generously add mango salsa over the salmon.
Notes
For best results, preheat grill and rinse jasmine rice before cooking. This dish shines at summer picnics, beach barbecues, and dinner parties. Leftovers can be stored in an airtight container in the refrigerator for up to three days.