Salmon Mango Topping (Print)
Citrus-soaked salmon portions served alongside coconut-infused rice and topped with fruity avocado-mango mix for a beachy dinner feel.
# Ingredients:
→ Lime Salmon
01 -
3 teaspoons grated lime peel, finely minced
02 -
3 garlic cloves, mashed
03 -
3 tablespoons olive oil, plus some for the grill
04 -
4 salmon fillets without skin, 6 ounces each
05 -
Salt and black pepper to taste
06 -
3 tablespoons lime juice (freshly squeezed)
→ Coconut Rice
07 -
1 1/2 cups rinsed jasmine rice, drained completely
08 -
1 1/4 cups canned coconut milk
09 -
1 1/2 cups coconut water
10 -
1/2 teaspoon of salt
→ Avocado-Mango Salsa
11 -
1 large mango, chopped finely
12 -
1/4 cup freshly chopped cilantro
13 -
1/3 cup red onion, chopped, rinsed, and drained
14 -
1 tablespoon olive oil
15 -
1 tablespoon coconut water
16 -
1 tablespoon fresh lime juice
17 -
Salt and black pepper, as needed
18 -
1 large avocado, diced into smaller chunks
19 -
3/4 cup chopped red bell pepper (roughly half a pepper)
# Steps:
01 -
In a glass dish (11x7 inches), stir up lime juice, lime zest, garlic, and olive oil. Season with some salt and pepper. Lay the salmon chunks in, making sure the marinade covers evenly. Chill in the fridge for 15–30 minutes, flip them over, and chill again for another 15–30 minutes.
02 -
Oil up the grates of your grill and heat it to medium-high. Place the salmon on and grill each side for roughly 3 minutes, carefully flipping to avoid breaking it. Keep grilling until fully cooked through.
03 -
Grab a medium-sized pot and toss in all the rice ingredients: coconut milk, coconut water, salt, and jasmine rice. Boil over high heat, then drop to a simmer and cover. Cook until all liquid gets absorbed, about 20 minutes. Remove, fluff the rice, leave uncovered, and let it sit for 5 minutes.
04 -
Mix together avocado, red bell pepper, mango, red onion, and chopped cilantro in a bowl. Pour in the olive oil, lime juice, and coconut water. Sprinkle over the salt and pepper, then lightly toss everything.
05 -
Team up the grilled salmon with a big spoon of the rice. Top the salmon with a generous helping of salsa. Serve right away while it’s warm and fresh.
# Additional Notes:
01 -
Using full-fat coconut milk will give the rice a more velvety texture.