Exotic Grilled Lime Salmon with Avocado-Mango Salsa Recipe

Summers sizzle with vibrant flavors when you master this mouthwatering grilled lime salmon with an irresistible avocado-mango salsa.

Fresh seafood meets tropical ingredients in a dance of zesty and sweet sensations.

The salmon glistens with tangy lime marinade, promising a meal that bursts with color and nutrition.

Tender fish flakes perfectly alongside creamy coconut rice, creating a harmony of textures that delights the palate.

Wild-caught salmon transforms into a restaurant-quality dish that celebrates ocean-fresh ingredients.

Each bite delivers a refreshing combination of bright citrus, rich fish, and smooth tropical fruits.

This recipe turns an ordinary dinner into an extraordinary culinary adventure that will transport you to coastal paradise.

Quick Recipe Overview

Prep Time: 45 minutes

Cook Time: 25 minutes

Total Time: 1 hour 10 minutes

Calories: 600 kcal

Servings: 5

Grilled Lime Salmon with Avocado-Mango Salsa Ingredients

• Olive Oil: Helps distribute flavors and ensures even cooking with a silky texture.
• Lime Zest: Adds bright, zesty citrus notes that penetrate the fish deeply.
• Lime Juice: Tenderizes salmon and provides refreshing tanginess.
• Garlic: Brings robust, aromatic depth to the marinade.
• Salt and Pepper: Fundamental seasonings that enhance the salmon's natural flavors.

• Coconut Water: Infuses light, tropical sweetness and provides natural hydration.
• Coconut Milk: Creates creamy, luxurious texture with rich tropical undertones.
• Rice: Serves as the fluffy, comforting foundation of the dish.
• Salt: Balances and amplifies the rice's subtle coconut flavors.

• Mango: Brings vibrant, sweet tropical freshness to the salsa.
• Bell Pepper: Adds crisp texture and subtle sweet-peppery notes.
• Cilantro: Introduces a bright, herbaceous kick that complements seafood.
• Red Onion: Provides sharp, tangy crunch and aromatic depth.
• Avocado: Contributes creamy, buttery richness to balance the salsa.
• Lime Juice: Adds zingy acidity and prevents avocado browning.
• Olive Oil: Helps meld flavors and create silky salsa consistency.
• Coconut Water: Adds light, subtle tropical undertone.
• Salt and Pepper: Elevates and harmonizes salsa ingredients.

Tools to Get That Perfect Char and Citrus

• 11×7-inch baking dish: Perfect for marinating salmon evenly and keeping flavors sealed.
• Whisk: Essential for blending marinade ingredients smoothly.
• Grill or grill pan: Required for cooking salmon with beautiful char marks.
• Grill brush: Helps oil grates to prevent salmon from sticking.
• Medium saucepan: Ideal for cooking coconut rice perfectly.
• Fork: Used for fluffing rice after cooking.
• Medium bowl: Great for mixing salsa ingredients.
• Cutting board: Needed for chopping mango, bell pepper, cilantro, and red onion.
• Sharp knife: Crucial for precise ingredient preparation.

How to Make the Whole Bowl with Coconut Rice

• Marinade Magic Combine zesty lime essence, fragrant olive oil, minced garlic, and a sprinkle of salt and pepper in a wide dish. This blend will transform your salmon into a flavor explosion.
• Salmon Relaxation Gently nestle salmon into the marinade. Let it chill in the refrigerator, soaking up tropical notes for about 30 minutes. Flip midway to ensure every inch gets pampered.
• Grill Preparation Heat outdoor grill to medium-high. Brush grates with oil to prevent sticking and create beautiful sear marks.
• Salmon Sizzle Place salmon on hot grill. Cook approximately 3 minutes per side until fish becomes opaque and flakes easily. Watch for golden edges and irresistible aroma.
• Coconut Rice Harmony Combine coconut water, creamy coconut milk, rice, and a pinch of salt in a saucepan. Bring to boil, then simmer until liquid disappears and rice turns fluffy.
• Salsa Symphony Chop fresh mango, crisp bell pepper, zesty cilantro, sharp red onion, and creamy avocado. Drizzle with lime juice and olive oil. Toss gently to create a vibrant mix.
• Plate and Celebrate Arrange coconut rice as a base, top with grilled salmon, and crown with colorful salsa. Each bite promises a tropical vacation on your plate.

Extra Touches That Make This Dish Pop

• Choose wild-caught salmon with bright, firm flesh and no fishy smell for the best flavor and texture.
• Avoid over-marinating fish to prevent breaking down proteins; 30 minutes maximum keeps salmon tender and delicate.
• Monitor grill heat carefully to prevent burning; medium-high heat ensures perfect caramelization without drying out the fish.
• Add diced jalapeño or red chili pepper for extra heat, or swap cilantro with fresh mint for a different flavor profile.
• Rinse rice before cooking to remove excess starch, creating fluffier and more separate coconut rice grains.

Ways to Plate Lime Salmon Like a Tropical Pro

• Tropical Plating Paradise: Arrange the grilled salmon on a bed of fluffy coconut rice, then generously spoon the vibrant avocado-mango salsa over the top, creating a colorful and appetizing presentation.
• Summer Dinner Party Delight: Serve this dish on a large white platter with extra salsa on the side, garnish with fresh cilantro sprigs, and pair with a crisp white wine or tropical mocktail for an impressive meal.
• Fresh Accompaniment Boost: Add a small side of mixed green salad with a light citrus vinaigrette to complement the rich flavors of the salmon and provide a refreshing contrast to the creamy coconut rice.
• Garnish with Flair: Sprinkle toasted coconut flakes or chopped cilantro over the dish just before serving to enhance the tropical theme and add an extra layer of texture and flavor.

Best Tips to Store All Components Separately

• Refrigerate Wisely: Store leftover salmon and rice in separate airtight containers within 2 hours of cooking. Keep refrigerated for maximum 3 days to maintain optimal flavor and food safety.
• Freeze for Later: Wrap individual salmon portions tightly in plastic wrap, then place in freezer-safe bags. Frozen salmon stays delicious for up to 2 months. Thaw overnight in refrigerator before reheating.
• Reheat Gently: Warm salmon in microwave at 50% power for 30-45 seconds to prevent drying out. Alternatively, use oven at 275°F for 10-15 minutes, covering with foil to retain moisture and prevent overcooking.
• Salsa Storage Tip: Prepare avocado-mango salsa just before serving for best texture and taste. If storing, place plastic wrap directly on salsa surface to minimize browning, and consume within 24 hours for peak freshness.

Vibrant Grilled Lime Salmon With Avocado-Mango Salsa And Coconut Rice Recipe

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4.7 from 38 reviews

• Total Time: 1 hour 10 minutes
• Yield: 5 1x

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Description

Grilled lime salmon delights palates with zesty Caribbean-inspired flavors. Creamy avocado, sweet mango, and tender coconut rice complement this succulent seafood dish that beckons you to savor each tropical-infused bite.

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Ingredients

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• 4 (6 oz / 170 g) salmon fillets, skinless
• 3 tbsps olive oil, plus more for grill
• 2 tsp lime zest
• 3 tbsps fresh lime juice
• 3 cloves garlic, crushed
• Salt
• Freshly ground black pepper
• 1 ½ cups Zico Coconut Water
• 1 ¼ cups canned coconut milk
• 1 ½ cups jasmine rice, rinsed well and drained
• ½ tsp salt
• 1 large mango, peeled and diced
• 1 large avocado, peeled and diced
• ¾ cup chopped red bell pepper
• ¼ cup chopped fresh cilantro
• ⅓ cup chopped red onion, rinsed under water and drained
• 1 tbsp fresh lime juice
• 1 tbsp olive oil
• 1 tbsp Zico Coconut Water
• Salt
• Pepper

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Instructions

1. Marinade Creation: Whisk olive oil, lime zest, lime juice, garlic, salt, and pepper in a baking dish until thoroughly combined.
2. Salmon Preparation: Submerge salmon fillets completely in marinade, ensuring even coating. Refrigerate 30-45 minutes, flipping midway to maximize flavor penetration.
3. Grill Preheating: Heat grill to medium-high (400-450°F), lightly oiling grates to prevent fish from sticking.
4. Coconut Rice Cooking: Combine coconut water, coconut milk, rice, and salt in saucepan. Bring to boil, then reduce heat, covering and simmering until liquid absorbs and rice becomes tender, approximately 18-22 minutes.
5. Rice Finishing: Remove rice from heat, let rest 5 minutes, then fluff with fork to create light, separate grains.
6. Salsa Assembly: Gently mix diced mango, bell pepper, cilantro, red onion, avocado, lime juice, olive oil, and coconut water. Season with salt and pepper, maintaining delicate salsa texture.
7. Salmon Grilling: Place marinated salmon on preheated grill, cooking 3-4 minutes per side until golden and just cooked through.
8. Plating: Arrange grilled salmon over coconut rice, topping generously with vibrant avocado-mango salsa.
9. Serving: Present immediately while salmon remains warm and rice stays fluffy.

Notes

• Marinate Wisely: Allow 30-45 minutes for salmon to absorb lime and garlic flavors, but avoid exceeding 45 minutes to prevent the fish from becoming too acidic or tough.
• Grill Temperature Matters: Maintain medium-high heat around 400-450°F to achieve perfect salmon sear without drying out the fish, ensuring a golden exterior and moist interior.
• Salsa Texture Technique: Dice ingredients gently and mix carefully to preserve the fresh, chunky consistency of the avocado-mango salsa, preventing mushy results.
• Rice Resting Rule: Let coconut rice sit covered for 5 minutes after cooking to allow steam to redistribute, creating fluffy and perfectly separated grains.

• Prep Time: 45 minutes
• Cook Time: 25 minutes
• Category: Dinner, Lunch
• Method: Grilling
• Cuisine: Fusion

Nutrition

• Serving Size: 5
• Calories: 600
• Sugar: 9 g
• Sodium: 350 mg
• Fat: 30 g
• Saturated Fat: 10 g
• Unsaturated Fat: 15 g
• Trans Fat: 0 g
• Carbohydrates: 60 g
• Fiber: 5 g
• Protein: 25 g
• Cholesterol: 70 mg