Salmon Mango Salsa Dish (Print Version)

# Ingredients:

→ For the Lime Salmon

01 - 4 pieces of salmon fillets, about 6 ounces each, and skin removed
02 - 3 cloves of garlic, mashed into a paste
03 - 3 tablespoons of olive oil, plus extra to grease the grill
04 - 3 tablespoons of freshly squeezed lime juice
05 - Salt and ground black pepper, adjusted to your taste
06 - 2 teaspoons of finely grated lime zest (roughly 2 limes)

→ For the Coconut Rice

07 - 1 and a half cups of jasmine rice, washed thoroughly and drained
08 - 1 and a quarter cups of full-fat canned coconut milk
09 - Half a teaspoon of salt
10 - 1 and a half cups of coconut water

→ For the Avocado-Mango Salsa

11 - 1 avocado, diced and peeled
12 - 1 peeled, diced mango of generous size
13 - One-third of a cup of chopped red onion, rinsed and patted dry
14 - 3/4 cup of red bell pepper, roughly half a large pepper and finely chopped
15 - A tablespoon of coconut water
16 - A tablespoon of freshly squeezed lime juice
17 - A tablespoon of olive oil
18 - Salt and black pepper, just enough to balance the flavors
19 - One-quarter cup of freshly chopped cilantro

# Instructions:

01 - Combine olive oil, lime zest, lime juice, and crushed garlic in a baking dish around 11x7 inches. Stir them until blended. Sprinkle some salt and pepper to taste. Place the salmon pieces in the dish and move them around to coat every surface well. Cover it with some plastic wrap and keep it in the fridge for 15–30 mins. Flip the salmon after this so both sides soak in the flavor and let it marinate for another 15–30 minutes.
02 - Ten minutes before wrapping up the marination, turn on your grill to medium-high (about 375°F–400°F). Make sure the grates are clean, then give them a coat of olive oil to stop the salmon from sticking. If you prefer, use a fish grill basket to make handling the salmon fillets smoother.
03 - While your grill heats up, get started with the coconut rice. Mix coconut water, coconut milk, rinsed rice, and salt in a medium-sized pot. Heat it on medium-high until it comes to a vigorous boil. Drop the heat to low, put the lid on tightly, and let it cook gently for about 20 minutes. By then, the rice will be tender and all the liquid soaked up.
04 - When the grill is nice and hot, take the salmon out of the marinade and let the extra drip off. Lay the fillets on the oiled grates, cooking the first side about 3 minutes until you see grill lines and the fish releases easily. Flip each one with a flat spatula and cook 2–3 more minutes until the salmon is moist inside but cooked through. Timing might vary based on how thick the fillet is and how done you like it.
05 - Once the rice looks done and has soaked up the liquid, pull it off the stove and leave the lid on for another 5 minutes. This steaming phase ensures the texture is just right. Afterward, fluff the grains with a fork to loosen them up, then cover back up to keep it warm until serving.
06 - As the rice rests and the salmon finishes grilling, throw together the salsa. In a bowl, toss mango cubes, red bell pepper, cilantro, and red onion together. Gently fold in avocado pieces, trying not to smash them. Coat with lime juice, a bit of olive oil, and coconut water. Sprinkle salt and pepper lightly to start, and adjust to your liking after tasting.
07 - Add a scoop of the warm coconut rice to each plate. Rest a salmon fillet either on or beside it, then cover the salmon with generous heaps of the mango-avocado salsa. Serve as soon as possible so the flavors stay vibrant, and the mix of warm and cool components is perfect.

# Notes:

01 - This dish adds a tropical twist to omega-rich salmon, making it a visually striking and deliciously healthy option for entertaining or casual dinners.
02 - Rinsing the chopped red onion with cold water takes away its sharp edge, leaving behind mild yet crunchy pieces of flavor for the salsa.
03 - When choosing a mango for the salsa, go for one that's firm but ripe, and grab an avocado that's soft enough to slice but not squishy.
04 - If jasmine rice isn't handy, swap it out for standard white rice. You might lose the floral aroma, but it'll still taste great.

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