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.
Ingredients
Scale
- 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
Instructions
- Marinade Creation: Whisk olive oil, lime zest, lime juice, garlic, salt, and pepper in a baking dish until thoroughly combined.
- Salmon Preparation: Submerge salmon fillets completely in marinade, ensuring even coating. Refrigerate 30-45 minutes, flipping midway to maximize flavor penetration.
- Grill Preheating: Heat grill to medium-high (400-450°F), lightly oiling grates to prevent fish from sticking.
- 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.
- Rice Finishing: Remove rice from heat, let rest 5 minutes, then fluff with fork to create light, separate grains.
- 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.
- Salmon Grilling: Place marinated salmon on preheated grill, cooking 3-4 minutes per side until golden and just cooked through.
- Plating: Arrange grilled salmon over coconut rice, topping generously with vibrant avocado-mango salsa.
- 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