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
- 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
- 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.
Recipe Source: Jackyln