Grilled Salmon with Coconut rice and Avocado-mango Salsa

This dish feels like it would be a perfect Summery entree especially because of it’s colors and just the idea of “Grill” is something that’s done more in the Summer.

In any case, I came across this recipe yesterday and thought to myself that wow we haven’t had seafood in a while and the combination of coconut rice with grilled Salmon and the gorgeous colors of the avocado-mango salad got me interested immediately! So yeah, I made it and even though I was a little nervous when making it, It turned out so good that even I was amazed! Usually, I trust my husband’s taste buds and judgements but even I can brag about how this dish turned out beyond yummy!! A must try- Summer or not!!



  • 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 1/2 cups Coconut Water
  • 1 1/4 cups canned coconut milk
  • 1 1/2 cups basmati rice, rinsed well and drained well
  • 1/2 tsp salt
Avocado-Mango Salsa
  • 1 large mango, peeled and diced
  • 1 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

For the salmon:

  • In a bowl, 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 a bowl, cover and allow to marinate in refrigerator 15 – 30 minutes, then flip salmon to opposite side and allow to marinate 15 – 30 minutes longer.
  • Brush some Olive oil on a griddle over high heat
  • Once the pan is hot, place salmon on the pan 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:

  • 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.


With Love,

Arzina Xo



Recipe Source: Jackyln


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