Salmon Mango Salsa (Print Version)
# Ingredients:
→ Lime Salmon
01 -
2 teaspoons lime zest, finely grated
02 -
3 garlic cloves, smashed
03 -
4 salmon fillets, without skin, 6 ounces each
04 -
3 tablespoons lime juice, freshly squeezed
05 -
3 tablespoons olive oil, and some extra for grilling
06 -
Salt and black pepper, use as much as you like
→ Coconut Rice
07 -
1 1/2 cups coconut water
08 -
1 1/4 cups canned coconut milk
09 -
1/2 teaspoon of salt
10 -
1 1/2 cups jasmine rice, cleaned and free of excess moisture
→ Avocado-Mango Salsa
11 -
1 tablespoon oil (olive)
12 -
3/4 cup red bell pepper, diced small (about half a pepper)
13 -
3/4 cup red onion, cleaned and chopped small
14 -
1 mango, cut into small pieces
15 -
1 avocado, sliced into chunks
16 -
1 tablespoon water from coconut
17 -
1 tablespoon lime juice, fresh
18 -
Salt and ground pepper, as needed
19 -
1/4 cup fresh cilantro, chopped finely
# Instructions:
01 -
Grab an 11x7-inch glass dish and stir together the lime zest, garlic, olive oil, and lime juice. Season lightly with pepper and salt. Put the salmon in, making sure it gets evenly coated. Cover it up and let it chill for 15–30 minutes in the fridge. Turn the fillets over, then leave them to marinate for another 15–30 minutes.
02 -
Fire up your grill to a medium-high setting. Oil the grill grates to stop any sticking. Lay the salmon on the grill and cook for about 3 minutes on each side. Be careful turning it to avoid breaking the fillets. It’s ready when cooked all the way through.
03 -
Pour the coconut water, milk, and rice into a pot. Then add a pinch of salt. Let it boil over high heat, lower the temperature, and cover it. After about 20 minutes, when the liquid is gone, turn off the heat. Fluff it gently with a fork and let it sit uncovered for 5 minutes before serving.
04 -
Put the diced mango, chopped bell pepper, onion, avocado, and cilantro in a bowl. Drizzle in the coconut water, lime juice, and olive oil. Add a little salt and pepper, adjust to your taste, then mix gently.
05 -
Put the grilled salmon on a plate next to some coconut rice. Add a spoonful of the avocado-mango salsa on top of the salmon. Serve it right away, nice and warm.
# Notes:
01 -
For creamier rice, use regular coconut milk instead of light.