Lime Salmon
Coconut Rice
Avocado-Mango Salsa
For the salmon:
In an 11x7-inch casserole whisk olive oil, lime zest, lime juice, garlic and season with salt and pepper (each a reasonable amount).
Add salmon to the casserole dish, cover and marinate in the fridge for 15-30 minutes, then turn salmon to the opposite side and allow to marinate for 15-30 minutes longer. In the last 10 minutes of marinating, preheat a grill over medium to high heat.
Brush the grill grates with oil. Place the salmon on the grill and grill it for about 3 minutes per side or until it is cooked (turn it carefully as the salmon becomes fragile).
For the coconut rice:
While the salmon is marinating, preparing coconut rice. In a medium saucepan, bring coconut water, coconut milk, rice and salt to a boil.
Cover and simmer for about 20 minutes, until the liquid is absorbed (there may be some excess liquid in the middle that can drain you off). Loosen with a fork, then rest for 5 minutes.
For the mango avocado salsa:
While the salmon is grilling, prepare salsa. In a medium bowl mix mango, paprika, coriander, red onion, avocado, lime juice, olive oil and coconut water. Season with salt and pepper.
Serve salmon warm with coconut rice top with avocado and mango salsa.
Use creamy coconut milk for creamy coconut rice.
IngredientsLime Salmon 4 (6 oz) skinless salmon fillets...
Ingredients1 15-oz can chickpeas, rinsedZest and juice ...