Grilled Lime Salmon With Avocado-mango Salsa And Coconut Rice
This refreshing dish combines grilled salmon fillets marinated in zesty lime and served with a vibrant avocado-mango salsa. Accompanied by creamy coconut rice, it is perfect for a healthy and satisfying meal.
Equipment
- 1 grill or grill pan
- 1 medium saucepan
- 1 mixing bowl
- 1 cutting board
Ingredients
- 4 fillets salmon About 6 ounces each.
- ¼ cup lime juice Freshly squeezed.
- 2 tablespoons olive oil
- 2 cloves garlic Minced.
- 1 teaspoon honey
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon chili powder Optional.
- 1 ripe avocado Diced.
- 1 ripe mango Diced.
- ½ small red onion Finely chopped.
- 1 jalapeño Seeded and minced.
- ¼ cup fresh cilantro Chopped.
- 1 lime juice
- 1 cup jasmine rice
- 1 cup coconut milk
- 1 cup water
- ½ teaspoon salt
Instructions
- In a mixing bowl, combine lime juice, olive oil, minced garlic, honey, salt, black pepper, and chili powder (if using). Add salmon fillets and coat well. Let marinate for 15 minutes.
- In a medium saucepan, combine jasmine rice, coconut milk, water, and salt. Bring to a boil over medium heat. Once boiling, reduce heat to low, cover, and simmer for about 18-20 minutes, until the rice is tender and liquid is absorbed. Fluff with a fork.
- In a bowl, combine diced avocado, diced mango, chopped red onion, minced jalapeño, chopped cilantro, lime juice, and salt. Gently toss to combine and set aside.
- Preheat the grill or grill pan over medium-high heat. Remove salmon from marinade, letting excess liquid drip off. Grill the fillets for about 4-5 minutes per side, or until cooked through and flaking easily with a fork.
- Spoon coconut rice onto each plate, top with grilled salmon, and generously add the avocado-mango salsa on the side. Enjoy!
Notes
To enhance flavor, you can add a sprinkle of sesame seeds or chopped green onions to the avocado-mango salsa.
Leftover coconut rice can be stored in the refrigerator for a couple of days and reheated before serving.