Description
This Grilled Lime Salmon with Avocado-Mango Salsa and Coconut Rice is a vibrant and healthy tropical-inspired meal perfect for any occasion. The juicy, lime-marinated salmon is grilled to perfection and complemented by a refreshing avocado-mango salsa. Served alongside fragrant coconut rice, this dish brings a delightful balance of flavors and textures that is both satisfying and nutritious.
Ingredients
Scale
For the Salmon:
- 4 salmon fillets (6 ounces each)
- Zest and juice of 2 limes
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1 teaspoon honey
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Avocado-Mango Salsa:
- 1 ripe mango, diced
- 1 ripe avocado, diced
- ¼ cup red onion, finely chopped
- 2 tablespoons chopped fresh cilantro
- Juice of 1 lime
- Pinch of salt
For the Coconut Rice:
- 1 cup jasmine rice
- 1 cup canned coconut milk
- 1 cup water
- ½ teaspoon salt
Instructions
- Marinate the Salmon: In a bowl, whisk together lime zest, lime juice, olive oil, minced garlic, honey, salt, and black pepper. Place the salmon fillets in a shallow dish or a zip-top bag and pour the marinade over them. Let the salmon marinate for 15 to 30 minutes to absorb the bright and tangy flavors.
- Prepare the Coconut Rice: While the salmon marinates, combine jasmine rice, coconut milk, water, and salt in a medium saucepan. Bring the mixture to a boil over medium-high heat, then reduce the heat to low. Cover and simmer for about 15 minutes, or until the rice is tender and the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork to separate the grains.
- Make the Avocado-Mango Salsa: In a small bowl, gently toss the diced mango, avocado, finely chopped red onion, chopped cilantro, lime juice, and a pinch of salt until well combined. Set aside to let the flavors meld.
- Grill the Salmon: Preheat your grill to medium-high heat and lightly oil the grates to prevent sticking. Remove the salmon from the marinade and place it on the grill. Cook each side for 4 to 5 minutes, or until the salmon is cooked through and grill marks appear, indicating a perfect sear.
- Serve: Plate the fluffy coconut rice and top with a grilled salmon fillet. Spoon a generous amount of the avocado-mango salsa over the salmon and serve immediately for a fresh and vibrant meal.
Notes
- If grilling is not an option, you can use a grill pan on the stovetop or bake the salmon in the oven at 400°F (200°C) for 12 to 15 minutes.
- Add chopped jalapeño to the salsa if you prefer a spicy kick.
- For a dairy-free and gluten-free meal, ensure the ingredients you use (like honey and coconut milk) meet your dietary needs.
