Step-by-Step Guide to Prepare Speedy Grilled Lime Salmon with Avocado-Mango Salsa and Coconut Rice
Hey everyone, it's Brad, welcome to my recipe site. Today, I will show you a way to prepare a special dish, Recipe of Speedy Grilled Lime Salmon with Avocado-Mango Salsa and Coconut Rice. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Grilled Lime Salmon with Avocado-Mango Salsa and Coconut Rice, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Grilled Lime Salmon with Avocado-Mango Salsa and Coconut Rice delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To begin with this particular recipe, we must prepare a few ingredients. You can cook Grilled Lime Salmon with Avocado-Mango Salsa and Coconut Rice using 22 ingredients and 4 steps. Here is how you cook it.
Ingredients and spices that need to be Prepare to make Grilled Lime Salmon with Avocado-Mango Salsa and Coconut Rice:
- 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
- to taste Salt and freshly ground black pepper,
- Coconut Rice
- 1 1/2 cups Zico Coconut Water
- 1 1/4 cups canned coconut milk
- 1 1/2 cups jasmine 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 Zico Coconut Water
- to taste Salt and pepper,
Steps to make Grilled Lime Salmon with Avocado-Mango Salsa and Coconut Rice
- 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.
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