Salmon w/ Mango Salsa

 

Salmon with mango salsa 

Ingredients

Lime Salmon

• 4 (6 oz) skinless salmon fillets
• 3 Tbsp olive oil, plus more for if you are using a grill
• 2 tsp lime zest
• 3 Tbsp fresh lime juice
• 3 cloves garlic, crushed
• 1 teaspoon seasoning Salt
• 1 teaspoon of black pepper

Coconut Rice

1 1/2 cups 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. I sliced mine into 3 slices and then diced it.
• 3/4 cup diced red bell pepper (1/2 large)
• 1/4 cup chopped fresh cilantro chopped small 
• 1/3 cup chopped red onion, rinsed under water and diced 
• 1 large avocado, peeled and diced, optional 
• 1 Tbsp fresh lime juice
• 1 Tbsp olive oil
• 1 Tbsp Coconut Water
• Salt and pepper, to taste

Instructions

For the salmon:

If you are not using a grill 

Season the salmon with

1 teaspoon Seasoning Salt 

1 teaspoon Garlic powder and 1 teaspoon paprika 

And cook for 5 minutes on each side in a skillet on medium heat , to avoid over seasoning only season on one side of the meat/ fish 

Cook with olive oil.

If you are using a grill 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.