Lime Salmon with Coconut Rice and Mango-Avacado Salsa

This flavorful, light dish has sweet and citrus flavors that pack a memorable taste combination along with the rich, warm texture and flavor of the coconut rice and salmon. This meal is simple enough for most to make while also having colors, flavors and textures that will delight.

Ingredients

Lime Salmon

4 (6 oz) or 5 (4oz) Skinless Salmon Fillets

3 Tbsp Olive Oil

2 tsp Lime Zest

3 Tbsp Lime Juice

3 Cloves Garlic, crushed

1 tsp Salt

1/2 tsp Pepper 

Coconut Rice

1 1/2 cups Coconut Water

1 1/4 cups Canned Coconut milk

1 1/2 cups Batsami Rice

1/2 tsp Salt

Avocado-Mango Salsa

1 large Mango, peeled and diced

3/4 cup chopped Red Bell Pepper (chop really small)

1/4 cup Cilantro, chopped

1/3 cup chopped Red Onion

1 large Avocado, peeled and diced

1 Tbsp Lime Juice

1.5 tsp Olive Oil

1 Tbsp Coconut Water

1/4 tsp Salt 

1/4 tsp Pepper

(Tip: Make salsa ahead of time to make meal prep easier!)

Directions

1. Prepare marinade in a deep, flat baking dish by mixing olive oil, lime zest, lime juice, garlic, salt and pepper.

2. Place salmon in baking dish, cover and allow to marinate in refrigerator 15 - 30 minutes on each side. 

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

4. 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.

5. While the rice is cooking, prepare salsa. In a medium bowl, toss together mango, bell pepper, cilantro, red onion, avocado, lime juice, olive oil, coconut water, salt and pepper.

6. Once rice and salsa are made, bake salmon at 400 degrees for 10 to 15 minutes or grill on oiled grates about 3 minutes on each side or until just cooked through. Turn carefully as the salmon will be fragile.

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