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Grilled Lime Salmon with Avocado-Mango Salsa

Grilled Lime Salmon with Avocado-Mango Salsa Bliss

A vibrant dish featuring grilled salmon with avocado-mango salsa, capturing the essence of summer.
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Prep Time 15 minutes
Cook Time 15 minutes
Marinating Time 15 minutes
Total Time 45 minutes
Servings: 4 fillets
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salmon
  • 6 oz Salmon fillets Main protein source; can substitute with tuna or chicken
  • 3 tbsp Olive oil Plus more for grill; avocado oil can be a substitute
  • 2 tsp Lime zest Provides brightness and acidity
  • 3 tbsp Lime juice Key for marinading
  • 3 cloves Garlic Crushed; adjust to taste
  • Salt Essential for seasoning
  • Freshly ground black pepper Essential for seasoning
For the Coconut Rice
  • 1.5 cups Coconut water Creates flavorful coconut rice
  • 1.25 cups Canned coconut milk Use coconut cream for richer flavor
  • 1.5 cups Jasmine rice Rinsed and drained; can replace with basmati or brown rice
For the Mango Salsa
  • 1 large Mango Peeled and diced; peaches can substitute
  • 3/4 cup Red bell pepper Chopped; yellow or orange bell pepper can be an alternative
  • 1/4 cup Fresh cilantro Chopped; can substitute with parsley
  • 1/3 cup Red onion Chopped; sweet onion can also be used
  • 1 large Avocado Peeled and diced; can replace with diced peaches or mango
  • 1 tbsp Extra lime juice Enhances freshness
  • 1 tbsp Olive oil For salsa

Equipment

  • Grill
  • medium saucepan
  • Mixing Bowl
  • Shallow dish

Method
 

Marination and Cooking
  1. In a shallow dish, whisk together olive oil, lime zest, lime juice, crushed garlic, salt, and pepper. Add salmon fillets and marinate for at least 15 minutes.
  2. In a medium saucepan, combine jasmine rice, coconut water, coconut milk, and a pinch of salt. Bring to a boil, cover, and simmer for 15-18 minutes until tender. Fluff and set aside.
  3. Preheat grill to medium-high. Oil the grates and grill salmon for 3-4 minutes on each side until cooked through.
  4. In a bowl, combine mango, red bell pepper, cilantro, red onion, and avocado. Add lime juice and olive oil, then season and toss gently.
  5. Serve salmon over coconut rice and top with mango salsa. Enjoy!

Nutrition

Serving: 1filletCalories: 450kcalCarbohydrates: 35gProtein: 25gFat: 25gSaturated Fat: 8gPolyunsaturated Fat: 6gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 400mgPotassium: 800mgFiber: 5gSugar: 8gVitamin A: 500IUVitamin C: 30mgCalcium: 30mgIron: 2mg

Notes

Leftover salmon can be stored in an airtight container in the fridge for 2-3 days. Best enjoyed fresh.

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