Grilled Lime Salmon

By lihui

4 Person

56 Minutes

739 Calories

Why not go all out and make something special, like this incredibly delicious Grilled Lime Salmon with Mango Salsa and Coconut Rice! This is a restaurant-quality meal that you can make and enjoy in the comfort of your own home. It's packed with fresh, irresistible flavors that will leave you craving more! Sure to impress anyone lucky enough to try it!

Ingredients

Avocado-Mango Salsa

Pepper
Salt
1 tbsp. Coconut water
1 tbsp. Olive oil
1 tbsp. Fresh lime juice
1 Large avocado, peeled and diced
1/3 cup Chopped red onion, rinsed under water and drained
1/4 cup Chopped fresh cilantro
3/4 cup Chopped red bell pepper
1 Large mango, peeled and diced

Coconut Rice

1/2 tsp. Salt
1 1/2 cups Jasmine rice, rinsed well and drained well
1 1/4 cups Canned coconut milk
1 1/2 cups Coconut water

Lime Salmon

Freshly ground black pepper
Salt
3 cloves Garlic, crushed
3 tbsp. Fresh lime juice
2 tsp. Lime zest
3 tbsp. Olive oil, plus more for grill
4 Skinless salmon fillets

Method

01

In an 11x7-inch baking dish whisk together olive oil, lime zest, lime juice, garlic and season with salt and pepper to taste (a fair amount of each).
02

Place salmon in baking dish, cover and allow to marinate in refrigerator 15 - 30 minutes, then flip salmon to opposite side and allow to marinate 15 - 30 minutes longer. Preheat a grill over medium-high heat during last 10 minutes of marinating.
03

Brush grill grates with oil. Place salmon on grill and grill about 3 minutes per side or until just cooked through (turn carefully as the salmon will be fragile).
04

While salmon is marinating prepare coconut rice. In a medium saucepan bring coconut water, coconut milk, rice and salt to a full boil.
05

Cover and simmer until liquid has been absorbed (there may be just a little bit of excess liquid in center which you can drain off), about 20 minutes. Fluff with a fork, then let rest 5 minutes.
06

While the salmon is 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.
07

Serve salmon warm with coconut rice top with avocado mango salsa.

Related Tags

Grilled Lime Salmon

4.4

( By lihui )

01 Information

Grade medium
Serving 4 servings
Calorie 739 Kcal
Prep Time 30 Mins
Cook Time 26 Mins
Total Time 56 Mins

02 Ingredients

Avocado-Mango Salsa

Pepper

Salt

1 tbsp. Coconut water

1 tbsp. Olive oil

1 tbsp. Fresh lime juice

1 Large avocado, peeled and diced

1/3 cup Chopped red onion, rinsed under water and drained

1/4 cup Chopped fresh cilantro

3/4 cup Chopped red bell pepper

1 Large mango, peeled and diced

Coconut Rice

1/2 tsp. Salt

1 1/2 cups Jasmine rice, rinsed well and drained well

1 1/4 cups Canned coconut milk

1 1/2 cups Coconut water

Lime Salmon

Freshly ground black pepper

Salt

3 cloves Garlic, crushed

3 tbsp. Fresh lime juice

2 tsp. Lime zest

3 tbsp. Olive oil, plus more for grill

4 Skinless salmon fillets

03 Method

Step 1

In an 11x7-inch baking dish whisk together olive oil, lime zest, lime juice, garlic and season with salt and pepper to taste (a fair amount of each).

Step 2

Place salmon in baking dish, cover and allow to marinate in refrigerator 15 - 30 minutes, then flip salmon to opposite side and allow to marinate 15 - 30 minutes longer. Preheat a grill over medium-high heat during last 10 minutes of marinating.

Step 3

Brush grill grates with oil. Place salmon on grill and grill about 3 minutes per side or until just cooked through (turn carefully as the salmon will be fragile).

Step 4

While salmon is marinating prepare coconut rice. In a medium saucepan bring coconut water, coconut milk, rice and salt to a full boil.

Step 5

Cover and simmer until liquid has been absorbed (there may be just a little bit of excess liquid in center which you can drain off), about 20 minutes. Fluff with a fork, then let rest 5 minutes.

Step 6

While the salmon is 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.

Step 7

Serve salmon warm with coconut rice top with avocado mango salsa.

04 Author