Grilled Lime Salmon with Avocado-Mango Salsa and Coconut Rice 

This vibrant dish combines succulent grilled salmon marinated in zesty lime, complemented by a refreshing avocado-mango salsa, and served atop aromatic coconut-infused jasmine rice. It's a tropical-inspired meal that's perfect for summer gatherings or a special weeknight dinner.

🧾 Ingredients

For the Grilled Lime Salmon:

• 4 (6 oz) skinless salmon fillets

• 3 tablespoons olive oil

• 2 teaspoons lime zest

• 3 tablespoons fresh lime juice

• 3 cloves garlic, crushed

• Salt and freshly ground black pepper, to taste

For the Coconut Rice:

• 1½ cups coconut water

• 1¼ cups canned coconut milk

• 1½ cups jasmine rice, rinsed well and drained

• ½ teaspoon salt

For the Avocado-Mango Salsa:

• 1 large mango, peeled and diced

• ¾ cup chopped red bell pepper

• ⅓ cup chopped red onion, rinsed under water and drained

• 1 large avocado, peeled and diced

• 1 tablespoon fresh lime juice

• 1 tablespoon olive oil

• 1 tablespoon coconut water

• Salt and pepper, to taste

👩‍🍳 Directions

1. Marinate the Salmon:

   • In a large baking dish, whisk together olive oil, lime zest, lime juice, crushed garlic, salt, and pepper.

   • Place the salmon fillets in the dish, turning to coat them evenly.

   • Cover and refrigerate for 30 to 60 minutes.

2. Prepare the Coconut Rice:

   • In a medium saucepan, combine coconut water, coconut milk, jasmine rice, and salt.

   • Bring to a boil over medium-high heat.

   • Once boiling, reduce the heat to low, cover, and simmer for 15 to 20 minutes, or until the rice is tender and the liquid is absorbed.

   • Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork before serving.

3. Prepare the Avocado-Mango Salsa:

   • In a medium bowl, combine diced mango, red bell pepper, red onion, and avocado.

   • Add lime juice, olive oil, coconut water, salt, and pepper.

   • Gently toss to combine.

   • Cover and refrigerate until ready to serve.

4. Grill the Salmon:

   • Preheat a grill to medium-high heat.

   • Lightly oil the grill grates.

   • Remove the salmon from the marinade and discard the marinade.

   • Place the salmon fillets on the grill, skin-side down.

   • Grill for 3 to 4 minutes per side, or until the salmon is cooked through and flakes easily with a fork.

5. Assemble the Dish:

   • Spoon coconut rice onto serving plates.

   • Place a grilled salmon fillet on top of the rice.

   • Spoon avocado-mango salsa over the salmon.

   • Garnish with additional lime wedges and fresh cilantro, if desired.

📊 Nutritional Information (Per Serving)

• Calories: Approximately 600 kcal

• Protein: 35 g

• Fat: 30 g

• Carbohydrates: 45 g

• Fiber: 5 g

• Sugar: 12 g

• Sodium: 500 mg