Grilled Salmon Mango Salsa (Print Version)

# Ingredients:

→ For the Lime Salmon

01 - 4 (6 oz) skinless salmon fillets
02 - 3 tablespoons olive oil, plus more for greasing the grill
03 - 2 teaspoons lime zest (from about 2 limes)
04 - 3 tablespoons fresh lime juice
05 - 3 cloves garlic, crushed
06 - Salt and freshly ground black pepper, to taste

→ For the Coconut Rice

07 - 1½ cups coconut water
08 - 1¼ cups canned coconut milk (not light)
09 - 1½ cups jasmine rice, rinsed well and drained
10 - ½ teaspoon salt

→ For the Avocado-Mango Salsa

11 - 1 large mango, peeled and diced
12 - ¾ cup chopped red bell pepper (about ½ large pepper)
13 - ¼ cup fresh cilantro, chopped
14 - ⅓ cup red onion, chopped, rinsed and drained
15 - 1 large avocado, peeled and diced
16 - 1 tablespoon fresh lime juice
17 - 1 tablespoon olive oil
18 - 1 tablespoon coconut water
19 - Salt and freshly ground black pepper, to taste

# Instructions:

01 - In an 11x7-inch baking dish, whisk together 3 tablespoons olive oil, lime zest, lime juice, and crushed garlic until well combined. Season with salt and freshly ground black pepper to taste. Place the salmon fillets in the dish, turning to coat all sides in the marinade. Cover the dish with plastic wrap and refrigerate for 15 to 30 minutes. After this initial marinating time, flip the salmon fillets over and continue marinating for another 15 to 30 minutes to ensure even flavor absorption.
02 - About 10 minutes before the salmon is done marinating, preheat your grill to medium-high heat (around 375-400°F). Clean the grill grates thoroughly, then brush them with olive oil to prevent the salmon from sticking. Alternatively, you can use a grill basket designed for fish, which makes turning the delicate fillets easier.
03 - While the grill is heating, prepare the coconut rice. In a medium saucepan, combine the coconut water, coconut milk, rinsed jasmine rice, and salt. Bring the mixture to a full boil over medium-high heat. Once boiling, reduce the heat to low, cover the saucepan with a tight-fitting lid, and simmer gently for about 20 minutes, or until all the liquid has been absorbed and the rice is tender.
04 - Once the grill is hot, remove the salmon from the marinade, letting excess drip off. Place the fillets on the oiled grill grates and cook for approximately 3 minutes on the first side, until grill marks appear and the salmon releases easily from the grate. Using a wide, flat spatula, carefully flip the fillets and cook for another 2-3 minutes on the second side, or until the salmon is just cooked through but still moist in the center. The exact cooking time will depend on the thickness of your fillets and your preferred doneness.
05 - When the rice has absorbed all the liquid, remove it from the heat but keep it covered. Let it rest for 5 minutes to steam and finish cooking. After resting, uncover and fluff gently with a fork to separate the grains. Cover again to keep warm until ready to serve.
06 - While the salmon is grilling and the rice is resting, prepare the salsa. In a medium mixing bowl, combine the diced mango, chopped red bell pepper, cilantro, and red onion. Add the diced avocado, being careful not to mash it. Drizzle with lime juice, olive oil, and coconut water, then gently toss all ingredients to coat evenly. Season with salt and black pepper to taste, starting with a small amount and adjusting as needed.
07 - To serve, spoon a portion of the coconut rice onto each plate. Place a grilled salmon fillet on or alongside the rice, then generously top the salmon with the fresh mango-avocado salsa. Serve immediately while the salmon and rice are still warm, with the cool, vibrant salsa creating a delicious temperature and texture contrast.

# Notes:

01 - This dish combines the omega-rich benefits of salmon with fresh tropical flavors for a healthy, colorful meal that's impressive enough for entertaining yet simple enough for a weeknight dinner.
02 - Rinsing the diced red onion under cold water helps remove some of the harsh bite while maintaining its crisp texture and flavor in the salsa.
03 - For the best flavor and texture in the salsa, use a mango that is ripe but still firm, and an avocado that yields slightly to gentle pressure but isn't overly soft.
04 - The coconut rice can be made with regular white rice instead of jasmine if preferred, though jasmine rice adds a complementary floral aroma to the dish.

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