Grilled Salmon with Mango Salsa (Print Version)

# Ingredients:

→ Lime Salmon

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

→ Coconut Rice

07 - 1 1/2 cups coconut water
08 - 1 1/4 cups canned coconut milk
09 - 1 1/2 cups jasmine rice, rinsed and drained well
10 - 1/2 teaspoon salt

→ Avocado-Mango Salsa

11 - 1 large mango, peeled and diced
12 - 3/4 cup red bell pepper, chopped (about 1/2 large bell pepper)
13 - 1/4 cup fresh cilantro, chopped
14 - 1/3 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 ground black pepper, to taste

# Instructions:

01 - In an 11x7-inch baking dish, whisk together olive oil, lime zest, lime juice, and garlic. Season with salt and black pepper. Add the salmon fillets, coating them evenly. Cover and refrigerate for 15 to 30 minutes. Flip the fillets and marinate for an additional 15 to 30 minutes.
02 - Preheat grill to medium-high heat during the final 10 minutes of marinating. Brush grill grates with olive oil to prevent sticking.
03 - Place salmon on the grill and cook for about 3 minutes per side or until just cooked through, turning carefully to avoid breaking the fillets.
04 - In a medium saucepan, bring coconut water, coconut milk, rice, and salt to a boil. Reduce heat, cover, and simmer until the liquid is absorbed, approximately 20 minutes. Fluff the rice with a fork and let it rest for 5 minutes before serving.
05 - In a mixing bowl, combine mango, bell pepper, cilantro, red onion, and avocado. Add lime juice, olive oil, and coconut water, tossing to coat evenly. Season with salt and black pepper to taste.
06 - Serve the grilled salmon warm with coconut rice. Top the salmon with mango-avocado salsa and serve immediately.

# Notes:

01 - For creamier coconut rice, use full-fat coconut milk.

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