Grilled Salmon Mango Coconut Rice (Print Version)
# Ingredients:
→ For the Salmon
01 -
4 salmon fillets (170-225 g each, center-cut preferred)
02 -
30 ml olive oil
03 -
30 ml fresh lime juice
04 -
15 ml lime zest
05 -
2 cloves garlic, minced
06 -
Salt, to taste
07 -
Ground black pepper, to taste
→ For the Coconut Rice
08 -
1 can (400 ml) full-fat coconut milk
09 -
240 ml coconut water
10 -
240 ml jasmine rice, rinsed
11 -
2.5 ml salt
→ For the Mango Salsa
12 -
1 ripe mango, diced
13 -
1/2 red bell pepper, diced
14 -
1 avocado, diced
15 -
60 ml fresh cilantro, chopped
16 -
15 ml coconut water (optional)
# Instructions:
01 -
In a baking dish, whisk together olive oil, lime zest, lime juice, minced garlic, salt, and pepper. Add salmon fillets, ensuring they are fully coated. Marinate for 30 to 60 minutes, turning halfway through to ensure even flavoring.
02 -
In a saucepan, combine coconut water, coconut milk, rinsed jasmine rice, and salt. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 20 minutes, or until all liquid has been absorbed by the rice. Remove from heat and let rest, covered, for an additional 10 minutes.
03 -
Preheat a grill to medium-high heat. Lightly brush the grill grates with oil to prevent sticking. Place the salmon fillets, presentation-side down, on the hot grill. Cook for 3-4 minutes per side, or until the fish is cooked through and flakes easily with a fork.
04 -
In a medium bowl, gently fold together the diced mango, red bell pepper, avocado, and chopped cilantro. If desired, stir in 15 ml of coconut water for added moisture. Season the salsa with salt to taste.
05 -
Arrange the grilled salmon fillets over a bed of the prepared coconut rice. Spoon a generous amount of the fresh mango salsa over the salmon. Serve immediately and enjoy this tropical delight.