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Grilled Salmon Mango Salsa Dish

A delightful combination of smoky grilled salmon and fresh mango salsa, this dish is vibrant and nutritious, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Tropical
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Salmon and Rice
  • 4 pieces skinless salmon fillets
  • 3 tablespoons olive oil plus more for grilling
  • 2 teaspoons lime zest
  • 3 tablespoons fresh lime juice
  • 3 cloves garlic, crushed
  • 1 ½ cups Zico Coconut Water
  • 1 ¼ cups canned coconut milk
  • 1 ½ cups jasmine rice rinsed and drained well
  • ½ teaspoon salt
For the Mango Salsa
  • 1 large mango, peeled and diced
  • ¾ cup chopped red bell pepper
  • ½ large bell pepper, chopped
  • ¼ cup chopped fresh cilantro
  • ⅓ cup chopped red onion rinsed and drained
  • 1 large avocado, peeled and diced
  • 1 tablespoon fresh lime juice for salsa
  • 1 tablespoon olive oil for salsa
  • 1 tablespoon Zico Coconut Water for salsa
  • Salt and ground black pepper for salsa, to taste

Method
 

Preparation
  1. In an 11×7-inch baking dish, whisk together olive oil, lime zest, lime juice, and crushed garlic to create a flavorful marinade for the salmon.
  2. Season the marinade with salt and pepper to taste. Then, place the salmon fillets in the dish, making sure they are well-coated with the marinade.
  3. Cover the dish and refrigerate for 15 to 30 minutes. Flip the fillets halfway through to ensure even marination.
  4. While the salmon marinates, preheat your grill to medium-high heat. Lightly brush the grill grates with olive oil to prevent sticking.
Cooking
  1. Once the grill is hot, place the marinated salmon onto the grates. Grill for about 3 minutes on each side or until the salmon is cooked through and has lovely grill marks.
  2. In a saucepan, combine the Zico Coconut Water, coconut milk, jasmine rice, and salt. Bring the mixture to a boil.
  3. After boiling, cover the saucepan, reduce the heat, and let it simmer for approximately 20 minutes.
  4. Once the rice is cooked, fluff it with a fork and allow it to rest for about 5 minutes before serving.
Making the Salsa
  1. In a separate bowl, combine diced mango, bell peppers, cilantro, red onion, and avocado.
  2. Fold in lime juice, olive oil, and the remaining coconut water. Season the salsa with salt and pepper to taste.
Serving
  1. To serve, place a generous scoop of coconut rice on each plate, add the grilled salmon fillet, and top with a hearty serving of mango salsa.
  2. Enjoy the explosion of flavors!

Notes

Use fresh, ripe ingredients for maximum flavor. For a spicy kick, add diced jalapeños or cayenne pepper to mango salsa. Cook the rice ahead of time to save time.