Grilled Lime Salmon with Avocado-Mango Salsa and Coconut Rice

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Grilled lime‑marinated salmon served with creamy coconut rice and topped with fresh avocado‑mango salsa—bright, tropical, and satisfying.

4 skinless salmon fillets (about 6 oz each)

3 tablespoons olive oil, plus more for grill

2 teaspoons lime zest

3 tablespoons fresh lime juice

3 cloves garlic, crushed or minced

Salt and freshly ground black pepper, to taste

1½ cups coconut water

1¼ cups canned coconut milk (full‑fat)

1½ cups jasmine rice, rinsed and drained

½ teaspoon salt (for rice)

1 large mango, peeled and diced

¾ cup chopped red bell pepper

¼ cup chopped fresh cilantro

⅓ cup chopped red onion (rinsed & drained)

1 large avocado, peeled and diced

1 tablespoon fresh lime juice (for salsa)

1 tablespoon olive oil (for salsa)

1 tablespoon coconut water (optional, for salsa)

Salt and pepper, to taste (for salsa)

Cook Mode Prevent your screen from going dark

In a shallow dish, whisk together 3 Tbsp olive oil, lime zest, lime juice, garlic, salt and pepper.
Place the salmon fillets in the dish, cover, and marinate in the fridge for 15 to 30 minutes (flip halfway through). :contentReference[oaicite:0]{index=0}
While salmon marinates, prepare the coconut rice: In a medium saucepan, combine coconut water, coconut milk, rice, and salt. Bring to a boil, then reduce to simmer, cover, and cook until liquid is absorbed (≈ 20 minutes). Fluff and let rest 5 minutes. :contentReference[oaicite:1]{index=1}
Meanwhile, make the avocado‑mango salsa: In a bowl, toss together mango, bell pepper, cilantro, red onion, avocado, lime juice, olive oil, and coconut water (if using). Season with salt & pepper to taste. :contentReference[oaicite:2]{index=2}
Preheat the grill to medium‑high. Oil the grill grates.
Grill the salmon fillets about 3 minutes per side (or until just cooked through), turning carefully. :contentReference[oaicite:3]{index=3}
To serve, place salmon on beds of coconut rice and top each fillet with avocado‑mango salsa. Serve immediately. :contentReference[oaicite:4]{index=4}

You can bake the salmon instead of grilling: bake at 400 °F (≈ 200 °C) for ~12–15 minutes. :contentReference[oaicite:5]{index=5}
Use full‑fat coconut milk for creamier coconut rice. :contentReference[oaicite:6]{index=6}
Rinsing the red onion for salsa under cold water helps mellow its bite. :contentReference[oaicite:7]{index=7}
Make the salsa ahead and refrigerate, but add avocado right before serving so it doesn’t brown. (This is a common tip for fruit salsas.)

Find it online: https://cheftinaskitchen.com/grilled-lime-salmon-with-avocado-mango-salsa-and-coconut-rice/