Salmon, oh how it calls to me with its tender, flaky promise. This grilled version, kissed by a smoky sear, dances alongside a bright and zesty avocado mango salsa—a brilliant symphony of flavors that transports me to sun-drenched beaches. Honestly, it’s like summer on a plate, even when the weather outside is a moody mess.
Steps
- Marinate the Salmon: In a baking dish, mix olive oil, lime zest, lime juice, and garlic, seasoning with salt and pepper. Place the salmon fillets in the mixture, covering and refrigerating them for 15-30 minutes. Turn the salmon over and marinate for an additional 15-30 minutes.
- Prepare the Grill: Preheat your grill to medium-high heat during the final 10 minutes of the marinating process. Brush the grill grates with oil to prevent sticking.
- Grill the Salmon: Carefully place the marinated salmon on the preheated grill. Cook for approximately 3 minutes on each side or until the fish is just cooked through, taking care when flipping as it will be delicate.
- Cook the Coconut Rice: While the salmon marinates, bring coconut water, coconut milk, rice, and salt to a boil in a saucepan. Cover the pan and let it simmer until the liquid is absorbed, around 20 minutes. Fluff the rice with a fork, then let it rest for 5 minutes.
- Make the Mango Avocado Salsa: While the salmon grills, mix mango, bell pepper, cilantro, red onion, avocado, lime juice, olive oil, and coconut water in a bowl. Season the salsa with salt and pepper to taste.
- Serve the Dish: Plate the grilled salmon alongside the coconut rice, and top with the mango avocado salsa. Enjoy this flavorful, vibrant meal immediately while warm.
Ingredients
- Salmon fillets (6 oz each)
- Olive oil
- Zest and juice of lime
- Garlic
- Salt and pepper
- Mango, diced
- Red bell pepper, diced
- Red onion, finely chopped
- Avocado, diced
- Fresh cilantro, chopped
- Lime juice
- Olive oil
- Coconut water
- Salt and pepper
- 1 1/2 cups coconut water
- 1 1/4 cups canned coconut milk
- 1 1/2 cups jasmine rice, rinsed and drained
- 1/2 teaspoon salt
Nutritional Values
Calories 2956 | Calories from Fat 1404 | Fat 156g | Saturated Fat 64g | Cholesterol 372mg | Sodium 1792mg | Potassium 5980mg | Carbohydrates 224g | Fiber 20g | Sugar 44g | Protein 160g | Vitamin A 5980IU | Vitamin C 252mg | Calcium 288mg | Iron 12.8mg
FAQ
- How long should I grill the salmon fillets?
- For salmon fillets weighing 6 ounces each, grill them for approximately 3 minutes on each side over medium-high heat to ensure they are cooked through.
- Can I prepare the salmon in the oven instead of grilling?
- Yes, you can bake the salmon in the oven, especially during colder months. Place the salmon in a greased 13 by 9-inch baking dish and bake at 400°F for 12 to 15 minutes. Note that the flavor might differ slightly due to the absence of grilling char.
- What tips can improve the flavor of mango avocado salsa?
- To enhance the salsa, ensure your mangoes are ripe for maximum sweetness and rinse the red onion under cold water to reduce its sharpness before adding it to the mix.
- What makes coconut rice creamy?
- Using full-fat canned coconut milk instead of the beverage type contributes to the creamy texture of coconut rice.
- What are the nutritional highlights of this dish?
- A serving contains approximately 739 calories, with 39 grams of fat, 40 grams of protein, and 56 grams of carbohydrates. It is also rich in potassium and vitamin C.
Tips
- Rinse the sliced red onion under cold water before adding it to the mango avocado salsa to reduce its sharpness.
- Ensure that your mangoes are fully ripe before dicing them to avoid having hard, tasteless pieces in your salsa.
- For a creamier texture in your coconut rice, opt for using full-fat canned coconut milk instead of lighter versions.
- When grilling the salmon, preheat your grill and brush the grates with oil to prevent the fish from sticking and to achieve those distinctive grill marks.
Equipment
- Grill or Grill Pan: Essential for grilling the salmon to achieve those nice char marks and flavor.
- Baking Dish (11×7-inch): Used for marinating the salmon.
- Medium Saucepan: Needed for preparing the coconut rice.
- Oil Brush: Useful for brushing grill grates with oil to prevent sticking.
