Ingredients:
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 cloves garlic, crushed
Salt and freshly ground black pepper, to taste
Coconut Rice
1 1/2 cups Zico Coconut Water
1 1/4 cups canned coconut milk
1 1/2 cups jasmine rice, rinsed well and drained well
1/2 tsp salt
Avocado-Mango Salsa
1 large mango, peeled and diced
3/4 cup chopped red bell pepper (1/2 large)
1/4 cup chopped fresh cilantro
1/3 cup chopped red onion, rinsed under water and drained
1 large avocado, peeled and diced
1 Tbsp fresh lime juice
1 Tbsp olive oil
1 Tbsp Zico Coconut Water
Salt and pepper, to taste
Directions:
For the salmon: In an 11×7-inch baking dish, whisk together olive oil, lime zest, lime juice, garlic, and
season with salt and pepper to taste. Place salmon in baking dish, cover, and marinate in refrigerator 15
– 30 minutes, then flip salmon to opposite side and marinate 15 – 30 minutes longer. Preheat a grill over
medium-high heat during last 10 minutes of marinating. Brush grill grates with oil. Grill salmon about 3
minutes per side or until just cooked through.
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, about 20 minutes. Fluff with a fork, then let rest 5 minutes.
For the mango avocado 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 topped with avocado mango salsa.
Prep Time: 45 minutes | Cooking Time: 25 minutes | Total Time: 1 hour 10 minutes
Kcal: 650 kcal | Servings: 4