Thankfully it's also "Superbowl" season so I can get my hands on a ton of cheap avocados thanks to our country's sportsfans' love of guacamole while they watch the big game.
Mangoes can be hard to come by this time of year, but I lucked out at the market and was able to find a few that weren't hard as rocks! Check your local Asian grocery stores too, they might surprise you.
This is one of my favorite recipes to make in the summer, but if you can find the produce it's fantastic year-round. You can swap out the salmon for chicken or sturdy white fish and no matter which protein you pair it with, that coconut rice is addicting!
This recipe is barely adapted from Cooking Classy
Grilled Lime Salmon with Avocado-Mango Salsa and Coconut Rice
Ingredients For The Salmon4 (6 oz) skinless salmon fillets
3 Tbsp olive oil, plus more for grill
2 tsp lime zest
3 Tbsp fresh lime juice
3 cloves garlic, crushed
Salt and freshly ground black pepper, to taste
Ingredients For The Coconut Rice
1 1/2 cups Coconut Water
1 1/4 cups canned coconut milk (don't use "light", it will be too watery)
1 1/2 cups jasmine or basmati rice, rinsed well and drained well
1 tsp salt
Ingredients For The Avocado-Mango Salsa
1 large mango, peeled and diced
1 cup chopped red bell pepper
1/3 cup chopped red onion, rinsed under water and drained
1 large avocado, peeled and diced
1/2 tsp. ground coriander (I hate cilantro but love coriander so it's a great swap here!)
1 Tbsp fresh lime juice
1 Tbsp olive oil
1 Tbsp Coconut Water
Salt and pepper, to taste
Whisk together olive oil, lime zest, lime juice, garlic and season with salt and pepper to taste. Pour into a 9x13 baking dish and add salmon. Cover and allow to marinate in the refrigerator for about 20 minutes, then flip the salmon over and let it marinate another 20 minutes.
While the salmon is marinating, you can prepare the coconut rice. In a medium saucepan bring coconut water, coconut milk, rice and salt to a full boil. Cover and simmer until liquid has been absorbed, about 20 minutes. Fluff with a fork, then let rest 5 minutes before serving.
You can prepare the salsa ahead of time or put it together while the coconut rice is cooking. Toss together the mango, red pepper, coriander, onion and avocado. In a small bowl whisk together the lime juice, olive oil, coconut water and a big pinch each of salt & pepper.
Note: I don't have an outdoor grill so I used my cast iron grill pan for this - either way works just fine or you can just sear off the salmon in a nonstick pan on your stove!
If using a grill or grill pan to cook the salmon, brush grill grates with oil. Otherwise add about 1 tbsp. olive oil to your pan on the stovetop. Place salmon on grill/pan and cook about 3 minutes per side or until just cooked through.
Serve salmon warm with coconut rice topped with avocado mango salsa.
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