Savory Fish Mango Blend (Print-Friendly Version)
# What You'll Need:
→ Lime Salmon
01 -
2 teaspoons lime zest, finely grated
02 -
3 garlic cloves, crushed
03 -
4 salmon fillets, 6 ounces each, no skin
04 -
Salt and black pepper, use as needed
05 -
3 tablespoons fresh lime juice
06 -
3 tablespoons olive oil, plus more for grilling
→ Coconut Rice
07 -
1 1/2 cups jasmine rice, washed thoroughly and drained
08 -
1 1/2 cups Zico Coconut Water
09 -
1/4 teaspoon salt
10 -
1 1/4 cups canned coconut milk
→ Avocado-Mango Salsa
11 -
3/4 cup finely diced red bell pepper (about half a pepper)
12 -
1 tablespoon lime juice, freshly squeezed
13 -
1 tablespoon olive oil
14 -
1 diced mango, peeled and cut small
15 -
1 large avocado, diced and peeled
16 -
1/3 cup red onion, rinsed and chopped
17 -
1 tablespoon Zico Coconut Water
18 -
Salt and black pepper, to taste
19 -
1/4 cup fresh cilantro, chopped fine
# Step-by-Step Directions:
01 -
Grab an 11x7-inch glass pan and mix together lime zest, lime juice, garlic, and olive oil. Add a touch of salt and black pepper, stirring till combined. Lay the salmon pieces in and coat them all over with the mixture. Wrap the dish tightly and pop it into the fridge for 15–30 minutes. Flip the fish, give it another 15–30 minutes to soak in the flavors, then get ready to grill.
02 -
While the fish marinates, heat up your grill on medium-high. Brush a little olive oil on the grill grates to keep things from sticking. Cook your salmon roughly 3 minutes per side, carefully turning to avoid them breaking apart. Remove once they cook through.
03 -
In a medium-sized pot, mix jasmine rice, coconut milk, coconut water, and a pinch of salt. Heat until it boils strongly, then reduce to low. Cover and simmer until the liquid’s gone, about 20 minutes. Take off the lid, fluff lightly with a fork, and leave it for 5 minutes to set.
04 -
In a mixing bowl, gently combine the diced avocado, mango, red onion, bell pepper, and cilantro. Stir in fresh lime juice, coconut water, and a bit of olive oil. Sprinkle salt and pepper on top as you like, then give it a final gentle toss.
05 -
Place the grilled salmon on a plate with a scoop of coconut rice. Spoon the prepared mango-avocado salsa over each piece and serve right away while it’s warm.
# Helpful Notes:
01 -
For creamier rice, go with full-fat coconut milk instead of light.