Grilled Salmon with Avocado-Mango Salsa and Coconut Rice
Pan-seared salmon fillet marinated in lime zest, lime juice, garlic, and olive oil, served with creamy coconut jasmine rice and a fresh salsa of diced mango, avocado, red bell pepper, and red onion finished with lime juice and coconut water.
Ingredients
- 2 salmon fillet, skinless
- 2 tbsp olive oil
- 2 tbsp lime zest
- 2 tbsp lime juice, fresh
- 2 garlic clove, minced
- salt
- black pepper, freshly ground
- 3 tbsp canola oil
- 1 cup jasmine rice
- ¾ cup coconut milk
- 1 cup coconut water
- ½ tsp salt
- ½ tsp sugar
- 1 mango, ripe
- 1 avocado, ripe
- 1 red bell pepper
- 1 red onion
- cilantro or parsley, fresh(optional)
Instructions
- 1
Combine olive oil, lime zest, lime juice, and minced garlic in a bowl; season with salt and pepper.
- 2
Place salmon fillet in a dish and coat with marinade. Refrigerate for at least 30 minutes, turning halfway through.
- 3
Bring coconut milk, coconut water, salt, sugar, and jasmine rice to a boil in a pot.
- 4
Cover pot, reduce heat to medium-low, and simmer until rice is cooked and liquid is absorbed, about 10-12 minutes.
- 5
Dice mango flesh and avocado flesh. Halve red bell pepper, remove seeds, cut into ⅓" strips then into ⅓" cubes. Peel red onion, halve, and mince finely.
- 6
Combine mango, avocado, bell pepper, and red onion in a bowl. Dress with olive oil, lime juice, and coconut water; season with salt and pepper. Chill briefly.
- 7
Heat canola oil in a non-stick pan over high heat until small bubbles form around a wooden spoon.
- 8
Sear salmon for 3 minutes per side until lightly browned and easily releases from pan.
- 9
Plate salmon with coconut rice and salsa. Serve with lime wedge.
Tips
Marinate salmon for at least 30 minutes; flip halfway to ensure even flavor absorption.
Test oil temperature with a wooden spoon to avoid splattering and ensure proper searing.
Avoid moving salmon in the pan during searing to develop a golden crust and prevent breaking.
Chill salsa briefly before serving to allow flavors to meld.
Good to Know
Refrigerate leftover salmon and salsa separately in airtight containers for up to 2 days. Coconut rice best consumed immediately.
Prepare marinade and marinate salmon up to 4 hours ahead. Make salsa components ahead and combine just before serving to prevent browning.
Serve hot salmon with warm coconut rice and chilled salsa. Garnish with fresh lime wedge and herb.
Common Mistakes
Do not skip the oil temperature test to avoid oil splattering and uneven searing.
Do not exceed 3 minutes per side to avoid overcooking and drying out the salmon.
Do not skip flipping salmon halfway through marinating to ensure even flavor distribution.