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Grilled Salmon with Mango Salsa Recipe

Grilled salmon gets a bright lime-garlic finish, then meets fluffy coconut rice and a fresh mango-avocado salsa that’s sweet, zesty, and crisp. It’s the kind of dinner that tastes like a getaway, but comes together with simple steps.
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Course: Main Course
Cuisine: Tropical
Keyword: Grilled Salmon with Mango Salsa Recipe
Prep Time: 20 minutes
Cook Time: 6 minutes
Marinating time:: 1 hour
Total Time: 1 hour 26 minutes
Servings: 4 salmon fillets
Calories: 900kcal

Ingredients

Lime Salmon

  • 3 cloves garlic crushed
  • 2 tsp lime zest
  • 3 Tbsp fresh lime juice
  • 3 Tbsp olive oil plus more for grill
  • 4 6 oz skinless salmon fillets
  • Salt and freshly ground black pepper to taste
  • Coconut Rice
  • 1/2 tsp salt
  • 1 1/2 cups jasmine rice rinsed well and drained well
  • 1 1/2 cups Zico Coconut Water
  • 1 1/4 cups canned coconut milk
  • Avocado-Mango Salsa
  • 1 large avocado peeled and diced
  • 1 large mango peeled and diced
  • 1/3 cup chopped red onion rinsed under water and drained
  • 3/4 cup chopped red bell pepper 1/2 large
  • 1 Tbsp Zico Coconut Water
  • 1 Tbsp fresh lime juice
  • 1 Tbsp olive oil
  • 1/4 cup chopped fresh cilantro
  • Salt and pepper to taste

Instructions

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).
  • 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.
  • 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).

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.
  • 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.

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.
  • Serve salmon warm with coconut rice top with avocado mango salsa.

Nutrition

Calories: 900kcal