Go Back

Grilled Salmon

This delicious grilled salmon recipe is topped with a fresh mango avocado salsa and served with aromatic coconut rice, making it perfect for a summer dinner or special occasion.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 26 minutes
Total Time 56 minutes
Servings: 4
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 24 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
  • 1.5 cups Zico Coconut Water
  • 1.25 cups canned coconut milk
  • 1.5 cups jasmine rice rinsed well and drained
  • 0.5 tsp salt
  • 1 large mango peeled and diced
  • 0.75 cup chopped red bell pepper (1/2 large)
  • 0.25 cup chopped fresh cilantro
  • 0.33 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

Method
 

Preparation Steps
  1. In an 11x7-inch baking dish, whisk together olive oil, lime zest, lime juice, garlic, salt, and pepper to taste. Marinate the salmon for 15-30 minutes, flipping halfway.
  2. Preheat the grill over medium-high heat. Remove salmon from marinade, brush with oil, and grill about 3 minutes per side until cooked through.
  3. While salmon is grilling, prepare coconut rice: bring coconut water, coconut milk, rice, and salt to a boil. Reduce heat, cover, and simmer for 20 minutes. Fluff with a fork and let rest for 5 minutes.
  4. Prepare mango salsa: in a bowl, toss together mango, red bell pepper, cilantro, red onion, avocado, lime juice, olive oil, and coconut water. Season with salt and pepper.
  5. Serve the grilled salmon warm with coconut rice topped with mango avocado salsa.

Notes

This grilled salmon pairs beautifully with the sweet and spicy mango salsa and fragrant coconut rice for a complete meal.