Grilled Lime Salmon

Grilled Lime Salmon with Avocado-Mango Salsa and Coconut Rice

Springtime means it’s time to start grilling! This grilled lime salmon with avocado-mango salsa and coconut rice is the perfect dinner for a weekend afternoon in the Spring! Sit on your patio and enjoy this delicious dinner!

Ingredients You'll Need

Lime 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 (crushed)

• Salt and freshly ground black pepper to taste

Coconut Rice:

• 1 ½ cups coconut water

• 1 ¼ cups canned coconut milk

• 1 ½ cups jasmine rice (rinsed and drained)

• ½ tsp salt

Avocado-Mango Salsa:

• 1 large mango (peeled and diced)

• ¾ cup chopped red bell pepper

• ¼ cup chopped fresh cilantro

• ⅓ cup chopped red onion (rinsed 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

Directions: 

For the Salmon:
In an 11x7-inch baking dish whisk together olive oil, lime zest, lime juice, garlic and season with salt and pepper to taste (a fair amount of each). Place salmon in baking dish, cover and allow to marinate in refrigerator 15 - 30 minutes, then flip salmon to opposite side and allow to marinate 15 - 30 minutes longer. Preheat a grill over medium-high heat during last 10 minutes of marinating.

Brush grill grates with oil. Place salmon on grill and grill about 3 minutes per side or until just cooked through (turn carefully as the salmon will be fragile).

For the Coconut Rice:
While salmon is marinating prepare coconut rice. In a medium saucepan bring coconut water, coconut milk, rice and salt to a full boil. Cover and simmer until liquid has been absorbed (there may be just a little bit of excess liquid in center which you can drain off), about 20 minutes. Fluff with a fork, then let rest 5 minutes.

For the Avocado-Mango Salsa:
While the salmon is grilling prepare 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 to taste.

Serve salmon warm with coconut rice top with avocado mango salsa.

FAQs

Can I make the salmon ahead of time?

Yes, you can marinate the salmon ahead of time. It’s best to marinate it for 15-30 minutes, but if you need to, you can refrigerate it for up to an hour. Just remember to flip the salmon halfway through marinating to ensure even flavor distribution.

Can I use frozen salmon fillets?

Frozen salmon can be used for this recipe, but it’s important to fully thaw the fillets before marinating and grilling. Thaw them in the fridge overnight or use a cold-water thawing method to ensure the texture and flavor are preserved.

What if I don’t have coconut milk or coconut water?

If you don’t have coconut milk or coconut water, you can substitute with regular milk for a creamier coconut rice, or vegetable broth for a more savory base. The unique coconut flavor will be missed, but it will still be delicious.

Can I substitute the jasmine rice?

Yes, you can substitute jasmine rice with other varieties of rice, such as basmati rice, brown rice, or even cauliflower rice if you prefer a low-carb option. Keep in mind that cooking times and liquid ratios may vary depending on the type of rice used.

Is there a way to make the salsa spicier?

Absolutely! To give the avocado-mango salsa some heat, try adding finely chopped jalapeños, serrano peppers, or even a dash of hot sauce. Adjust the amount based on your spice tolerance.

Recipe source: Cooking Classy

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