Grilled Salmon with Mango Salsa and Coconut Rice
Recipe: https://recipestripper.com/recipes/43fff013-0919-4d4e-98eb-44a6a5ecf841
Original source: https://www.cookingclassy.com/grilled-lime-salmon-avocado-mango-salsa-coconut-rice/
Recipe image: https://www.cookingclassy.com/wp-content/uploads/2016/06/lime_salmon_mango_avocado_salsa_coconut_rice6..jpg

Here you have one of the ultimate summer meals! Flaky tender salmon is topped with a bright and creamy mango avocado salsa and served alongside of bed or rich coconut rice. Sure to impress anyone lucky enough to try it!
Yield: 4
Prep time: PT30M
Cook time: PT26M
Total time: PT56M

Ingredients
- 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)
- 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
- 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
1. [For the salmon:] In an 11x7-inch baking dish whisk together olive oil, lime zest, lime juice, garlic and season with salt and pepper to taste (a fair amount of each).
2. [For the salmon:] Place salmon in baking dish, cover and allow to marinate in refrigerator 15 - 30 minutes, then flip salmon to opposite side and allow to marinate 15 - 30 minutes longer. Preheat a grill over medium-high heat during last 10 minutes of marinating.
3. [For the salmon:] Brush grill grates with oil. Place salmon on grill and grill about 3 minutes per side or until just cooked through (turn carefully as the salmon will be fragile).
4. [For the coconut rice:] While salmon is marinating prepare coconut rice. In a medium saucepan bring coconut water, coconut milk, rice and salt to a full boil.
5. [For the coconut rice:] Cover and simmer until liquid has been absorbed (there may be just a little bit of excess liquid in center which you can drain off), about 20 minutes. Fluff with a fork, then let rest 5 minutes.
6. [For the mango avocado salsa:] While the salmon is grilling prepare salsa. In a medium bowl toss together mango, bell pepper, cilantro, red onion, avocado, lime juice, olive oil and coconut water. Season with salt and pepper to taste.
7. [For the mango avocado salsa:] Serve salmon warm with coconut rice top with avocado mango salsa.