Ingredients
4 (6 oz) skinless salmon fillets
3 tablespoons olive oil, plus more for grill
2 teaspoons lime zest
3 tablespoons 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 teaspoon salt
1 large mango, peeled and diced
3/4 cup chopped red bell pepper (1/2 large bell pepper)
1/4 cup chopped fresh cilantro
1/3 cup chopped red onion, rinsed and drained
1 large avocado, peeled and diced
1 tablespoon fresh lime juice
1 tablespoon olive oil
1 tablespoon Zico Coconut Water
Salt and ground black pepper, to taste
Instructions
In an 11×7-inch baking dish, whisk together olive oil, lime zest, lime juice, and garlic. Season with salt and black pepper to taste. Add salmon fillets to the dish and ensure they are coated evenly. Cover and refrigerate for 15 to 30 minutes, then flip the salmon and marinate for an additional 15 to 30 minutes.
Preheat grill to medium-high heat during the final 10 minutes of marinating. Brush grill grates with olive oil to prevent sticking. Place salmon on the grill and cook for about 3 minutes per side or until just cooked through, turning carefully as the salmon is delicate.
In a medium saucepan, bring coconut water, coconut milk, rice, and salt to a full boil. Cover the saucepan and simmer until the liquid is absorbed, about 20 minutes. Fluff the rice with a fork and let it rest for 5 minutes.
In a medium mixing bowl, combine mango, bell pepper, cilantro, red onion, and avocado. Add lime juice, olive oil, and coconut water, tossing to coat evenly. Season with salt and black pepper to taste.
Serve the grilled salmon warm, accompanied by coconut rice. Top the salmon with mango-avocado salsa and serve immediately.
Notes
For creamier coconut rice, use full-fat coconut milk.
