Description
This Grilled Lime Salmon with Avocado-Mango Salsa and Coconut Rice is a vibrant and healthy tropical-inspired dish perfect for summer dinners. Tender salmon fillets marinated in zesty lime and spices are perfectly grilled and served atop fragrant coconut jasmine rice, topped with a refreshing and creamy avocado-mango salsa. The combination of flavors and textures makes this a delicious and balanced meal that’s both gluten-free and dairy-free.
Ingredients
Scale
Salmon and Marinade
- 4 salmon fillets (about 6 ounces each)
- 2 tablespoons olive oil
- Juice and zest of 2 limes
- 2 garlic cloves, minced
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Avocado-Mango Salsa
- 1 ripe mango, peeled and diced
- 1 ripe avocado, diced
- 1/4 cup red onion, finely diced
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- Salt to taste
Coconut Rice
- 1 cup jasmine rice
- 1 cup canned coconut milk
- 3/4 cup water
- 1/4 teaspoon salt
- 1 teaspoon sugar (optional)
Instructions
- Prepare the marinade: In a small bowl, whisk together olive oil, lime juice and zest, minced garlic, chili powder, cumin, salt, and black pepper to create a flavorful marinade for the salmon.
- Marinate the salmon: Place the salmon fillets in a shallow dish or a zip-top bag and pour the marinade over them, ensuring each fillet is well coated. Refrigerate and let marinate for 20 to 30 minutes to allow the flavors to penetrate.
- Cook the coconut rice: While the salmon marinates, combine jasmine rice, coconut milk, water, salt, and optional sugar in a saucepan. Bring it to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 15 to 18 minutes until the rice is tender and all the liquid is absorbed. Fluff the rice with a fork and set aside.
- Make the avocado-mango salsa: Gently combine diced mango, diced avocado, finely diced red onion, chopped cilantro, lime juice, and a pinch of salt in a bowl. Mix carefully to retain the avocado’s shape and set aside.
- Grill the salmon: Preheat your grill or grill pan to medium-high heat. Remove the salmon from the marinade, letting excess drip off, and grill the fillets for 4 to 5 minutes per side, or until they are cooked through and have a nice char on the surface.
- Serve: Plate a portion of the coconut rice, top with a grilled salmon fillet, and generously spoon avocado-mango salsa over the top. Serve immediately and enjoy the vibrant flavors.
Notes
- If you don’t have a grill, you can broil the salmon in the oven or pan-sear it on the stovetop for similar results.
- Add finely chopped jalapeño to the salsa if you prefer a spicy kick.
- Brown rice or quinoa can be used in place of jasmine rice for a different texture or nutritional profile.
