How to Make Perfect Grilled Lime Salmon with Avocado-Mango Salsa and Coconut Rice

Hello everybody, it's John, welcome to my recipe site. Today, we're going to make a distinctive dish, Step-by-Step Guide to Make Quick Grilled Lime Salmon with Avocado-Mango Salsa and Coconut Rice. One of my favorites. For mine, I'm gonna make it a little bit tasty. This will be really delicious.

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Many things affect the quality of taste from Grilled Lime Salmon with Avocado-Mango Salsa and Coconut Rice, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Grilled Lime Salmon with Avocado-Mango Salsa and Coconut Rice delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this particular recipe, we must prepare a few components. You can have Grilled Lime Salmon with Avocado-Mango Salsa and Coconut Rice using 22 ingredients and 4 steps. Here is how you cook it.

Ingredients and spices that need to be Prepare to make Grilled Lime Salmon with Avocado-Mango Salsa and Coconut Rice:

1. Lime Salmon
2. 4 (6 oz) skinless salmon fillets
3. 3 Tbsp olive oil, plus more for grill
4. 2 tsp lime zest
5. 3 Tbsp fresh lime juice
6. 3 cloves garlic, crushed
7. to taste Salt and freshly ground black pepper,
8. Coconut Rice
9. 1 1/2 cups Zico Coconut Water
10. 1 1/4 cups canned coconut milk
11. 1 1/2 cups jasmine rice, rinsed well and drained well
12. 1/2 tsp salt
13. Avocado-Mango Salsa
14. 1 large mango, peeled and diced
15. 1 cup chopped red bell pepper (1/2 large)
16. 1/4 cup chopped fresh cilantro
17. 1/3 cup chopped red onion, rinsed under water and drained
18. 1 large avocado, peeled and diced
19. 1 Tbsp fresh lime juice
20. 1 Tbsp olive oil
21. 1 Tbsp Zico Coconut Water
22. to taste Salt and pepper,

Steps to make to make Grilled Lime Salmon with Avocado-Mango Salsa and Coconut Rice

1. In an 11x7-inch baking dish whisk together olive oil, lime zest, lime juice, garlic and season with salt and pepper to taste (a fair amount of each). Place salmon in baking dish, cover and allow to marinate in refrigerator 15 - 30 minutes, then flip salmon to opposite side and allow to marinate 15 - 30 minutes longer. Preheat a grill over medium-high heat during last 10 minutes of marinating.
2. Brush grill grates with oil. Place salmon on grill and grill about 3 minutes per side or until just cooked through (turn carefully as the salmon will be fragile).
3. For the coconut rice: While salmon is marinating prepare coconut rice. In a medium saucepan bring coconut water, coconut milk, rice and salt to a full boil. Cover and simmer until liquid has been absorbed (there may be just a little bit of excess liquid in center which you can drain off), about 20 minutes. Fluff with a fork, then let rest 5 minutes.
4. For the avocado-mango salsa: While the salmon is grilling prepare salsa. In a medium bowl toss together mango, bell pepper, cilantro, red onion, avocado, lime juice, olive oil and coconut water. Season with salt and pepper to taste. Serve salmon warm with coconut rice top with avocado mango salsa.

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