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Fresh Grilled Lime Salmon with Mango Avocado Salsa

Grilled Lime Salmon Mango Salsa and Coconut Rice

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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4

Ingredients
  

  • 4 6 oz portions Salmon fillets Center cut, skin-on
  • 2 tbsp Olive oil For rubbing the fish
  • 2 tbsp Lime juice Divided (1 tbsp for fish, 1 tbsp for salsa)
  • 1 tsp Lime zest Freshly grated
  • 1.5 tsp Salt Divided (1 tsp for fish, 0.5 tsp for rice, pinch for salsa)
  • 0.5 tsp Black pepper Freshly cracked
  • 1.5 cups Mango Peeled and diced (approx. 1 large mango)
  • 1 medium Avocado Peeled, pitted, and diced
  • 0.5 cup Red bell pepper Finely diced
  • 0.25 cup Red onion Finely chopped
  • 0.25 cup Fresh cilantro Roughly chopped
  • 1 cup Jasmine white rice Rinsed well
  • 1 cup Coconut milk Canned, full-fat
  • 0.75 cup Water For the rice

Instructions
 

  • Rinse 1 cup jasmine white rice until the water runs clear. Combine the rice, 1 cup coconut milk, 0.75 cup water, and 0.5 tsp salt in a medium saucepan. Bring to a simmer, cover, reduce heat to low, and cook for 15 minutes. Remove from heat and fluff with a fork.
  • In a medium bowl, gently toss 1.5 cups diced mango, 1 diced avocado, 0.5 cup diced red bell pepper, 0.25 cup chopped red onion, 0.25 cup chopped cilantro, 1 tbsp lime juice, and a pinch of salt. Set aside to let flavors meld.
  • Preheat the grill to medium-high heat, approximately 400F. Ensure grates are clean and oiled.
  • Pat the 4 (6 oz) salmon fillets dry. Rub them evenly with 2 tbsp olive oil, 1 tbsp lime juice, 1 tsp lime zest, 1 tsp salt, and 0.5 tsp black pepper.
  • Place the seasoned fillets skin-side down on the grill. Cook for 5 to 6 minutes, then carefully flip and cook for an additional 2 to 3 minutes, or until the internal temperature reaches 145F.
  • Serve the warm grilled fish over a bed of coconut rice and top generously with the prepared avocado and fruit relish.