Probably the most descriptive name I’ve ever used for a recipe, but there’s so many yummy parts to this meal I had to include them all in the title!! This dinner was AWESOME! So many of my favorite flavors all in one.

As the summer months wind down, this was a great end of August recipe. Filled with fresh yummy summer vegetables, delicious lime-drizzled salmon, and a tasty coconut rice to die for! I had the left over rice for lunch all on it’s own the next day. I couldn’t help myself- it was just THAT good!

If you’re looking for one more fresh summer meal (trying to milk those long summer nights while you can), go ahead and whip this one up for dinner one night. Full of fresh, yummy flavor, you won’t regret it!

 

GRILLED LIME SALMON WITH AVOCADO-MANGO SALSA AND COCONUT RICE

 

INGREDIENTS:

LIME SALMON:

1. 4 skinless salmon fillets
2. 3 Tbsp olive oil
3. 2 tsp lime zest
4. 3 Tbs fresh lime juice
5. 3 cloves garlic, crushed
6. salt and pepper to taste

COCONUT RICE:

1.  1 1/2 cup coconut water (I used Zico brand)
2.  1 1/4 cup canned coconut milk
3.  1 1/2 cup jasmine rice
4.  1/2 tsp salt

AVOCADO-MANGO SALSA:

1. 1 large mango, peeled and diced
2.  3/4 cup chopped red bell pepper
3.  1/4 cup chopped fresh cilantro
4. 1/3 cup chopped red onion
5.  1 large avocado, peeled and diced
6.  1 Tbs fresh lime juice
7.  1 Tbs olive oil
8.  1 Tbs coconut water
9.  salt and pepper to taste

PREPARATION:

SALMON:

1. In a baking dish, whisk together olive oil, lime zest, lime juice, garlic, and season with salt and pepper to taste.
2. Place salmon in baking dish, cover, and allow to marinate in refrigerator for about 15-30 minutes each side. Then flip for another 15-30 minutes
3. Preheat a grill over medium-high heat during the last 10 minutes of marinating.
4. Brush grill grates with olive oil. Place salmon on grill and grill about 3 minutes per side

COCONUT RICE:

1. While salmon is marinating, prepare coconut rice.
2. In a medium saucepan bring coconut water, coconut milk, rice, and salt to a full boil.
3. Cover and simmer until liquid has been absorbed, about 20 minutes
4. Fluff with a fork, then let rest for 5 minutes

AVOCADO-MANGO SALSA:

1. While salon is marinating/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 topped with avocado-mango salsa. And enjoy!!