Salmon Mango Rice (Printable Recipe)
Juicy salmon, lively mango salsa, and soft coconut rice come together for bold, summery bites.
# Ingredients You'll Need:
→ Lime Salmon
01 -
A handful of fresh cracked black pepper, to taste
02 -
Salt, just enough for your liking
03 -
3 garlic cloves, smashed up
04 -
45 ml of zippy lime juice
05 -
2 teaspoons of grated lime skin
06 -
45 ml olive oil, plus some extra for brushing on the grill
07 -
4 skin-off salmon fillets (about 170 g a piece)
→ Coconut Rice
08 -
Give or take 0.5 teaspoon of salt
09 -
270 g jasmine rice—wash it well and drain it
10 -
310 ml of rich, canned coconut milk
11 -
360 ml coconut water
→ Avocado Mango Salsa
12 -
A good pinch of salt, to taste
13 -
15 ml coconut water
14 -
15 ml olive oil
15 -
15 ml lime juice, squeezed fresh
16 -
1 ripe avocado, diced up and peeled
17 -
50 g red onion, give it a rinse and a chop
18 -
15 g cilantro, chop it up nice and fine
19 -
110 g of red bell pepper, chopped to bits
20 -
1 big juicy mango, peeled and in little cubes
21 -
Black pepper, freshly ground, to taste
# Steps to Follow:
01 -
Make up your plates with cozy coconut rice, warm grilled salmon, and a big scoop of that mango avocado salsa on top.
02 -
In a mixing bowl, toss together the mango, bell pepper, cilantro, onion, avocado, lime juice, splash of olive oil, and coconut water. Give it some salt and pepper to taste.
03 -
As salmon soaks, pour coconut water, coconut milk, washed jasmine rice, and salt into a saucepan. Bring it to a big bubbly boil, slap on a lid, turn heat down low, and simmer for 20 minutes 'til it's soaked up. Afterward, fluff it and let it chill out for 5.
04 -
Set the salmon skinless side down onto the hot grill. Cook about 3 minutes a side, carefully flip, and let it go until it’s just barely cooked through and flakes without effort.
05 -
With about 10 minutes left for the salmon to sit in the marinade, fire up your grill to medium-high. Swipe some olive oil over the grates so nothing sticks.
06 -
Drop the fillets into the marinade. Cover them up, put them in the fridge for at least 15 minutes. Flip over and chill for a second round—aim for another 15 to 30 minutes.
07 -
In a shallow dish, mix up olive oil, those lime pieces, lime juice, crushed garlic, plus salt and pepper until it all comes together.
# Extra Tips:
01 -
Want richer rice? Use full-fat coconut milk and don’t rinse cooked grains too much.