Description
Fresh, juicy, and full of sunshine, this grilled salmon dish brings together the sweet warmth of mango, creamy coconut rice, and zesty lime-marinated fish. It’s vibrant, nourishing, and perfect for summer nights or anytime you crave a tropical escape on a plate.
Ingredients
For the 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 garlic cloves, crushed
Salt and black pepper, to taste
For the Coconut Rice
1½ cups Zico Coconut Water
1¼ cups canned coconut milk
1½ cups jasmine rice, rinsed and drained
½ tsp salt
For the Avocado-Mango Salsa
1 large mango, diced
¾ cup chopped red bell pepper
¼ cup chopped fresh cilantro
⅓ cup chopped red onion, rinsed and drained
1 large avocado, diced
1 tbsp fresh lime juice
1 tbsp olive oil
1 tbsp Zico Coconut Water
Salt and pepper, to taste
Instructions
Marinate the Salmon
In a bowl, whisk olive oil, lime zest, lime juice, garlic, salt, and pepper.
Pour over salmon fillets and marinate for 15–30 minutes.
Cook the Coconut Rice
In a saucepan, combine coconut water, coconut milk, jasmine rice, and salt.
Bring to a boil, reduce to low, cover, and simmer 18–20 minutes until tender. Fluff with a fork.
Make the Salsa
In a bowl, gently toss mango, bell pepper, cilantro, onion, avocado, lime juice, olive oil, and coconut water. Season with salt and pepper to taste. Chill until ready to use.
Grill the Salmon
Preheat grill to medium-high and oil the grates.
Grill salmon 3–4 minutes per side or until cooked through and charred slightly.
Serve
Plate coconut rice, top with grilled salmon, and spoon over generous helpings of mango salsa.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 530 per serving
- Fat: 28g per serving
- Carbohydrates: 35g per serving
- Fiber: 5g per serving
- Protein: 36g per serving