Grilled Lime Salmon with Avocado-Mango Salsa and Coconut Rice

Ingredients

Lime Salmon

•     4 (6 oz) skinless salmon fillets
•     3 Tbsp olive oil, plus more for grill
•     2 tsp lime zest
•     3 Tbsp 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 tsp salt

Avocado-Mango Salsa

•     1 large mango, peeled and diced
•     3/4 cup chopped red bell pepper (1/2 large)
•     1/4 cup chopped fresh cilantro
•     1/3 cup chopped red onion, rinsed under water and drained
•     1 large avocado, peeled and diced
•     1 Tbsp fresh lime juice
•     1 Tbsp olive oil
•     1 Tbsp Zico Coconut Water
•     Salt and pepper, to taste

Instructions

For the salmon:

In an 11x7-inch casserole whisk olive oil, lime zest, lime juice, garlic and season with salt and pepper (each a reasonable amount).
Add salmon to the casserole dish, cover and marinate in the fridge for 15-30 minutes, then turn salmon to the opposite side and allow to marinate for 15-30 minutes longer. In the last 10 minutes of marinating, preheat a grill over medium to high heat.
Brush the grill grates with oil. Place the salmon on the grill and grill it for about 3 minutes per side or until it is cooked (turn it carefully as the salmon becomes fragile).

For the coconut rice:

While the salmon is marinating, preparing coconut rice. In a medium saucepan, bring coconut water, coconut milk, rice and salt to a boil.
Cover and simmer for about 20 minutes, until the liquid is absorbed (there may be some excess liquid in the middle that can drain you off). Loosen with a fork, then rest for 5 minutes.

For the mango avocado salsa:

While the salmon is grilling, prepare salsa. In a medium bowl mix mango, paprika, coriander, red onion, avocado, lime juice, olive oil and coconut water. Season with salt and pepper.
Serve salmon warm with coconut rice top with avocado and mango salsa.

Recipe notes

Use creamy coconut milk for creamy coconut rice.