Grilled Salmon with Mango Salsa and Coconut Rice

Ingredients:

Lime Salmon:

·       4 (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

Coconut rice:

·       1 1/2 cups Zico Coconut Water

·       1 1/4 cups canned coconut milk

·       1 1/2 cups jasmine rice, rinsed well and drained well

·       1/2 tsp salt

Avocado-mango salsa:

·       1 large mango, peeled and diced

·       3/4 cup chopped red bell pepper (1/2 large)

·       1/4 cup chopped fresh cilantro

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

·       1 large avocado, peeled and diced

·       1 Tbsp fresh lime juice

·       1 Tbsp olive oil

·       1 Tbsp Zico Coconut Water

·       Salt and pepper, to taste

Instructions:

For the salmon:

·       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).

·       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.

·       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).

For the coconut rice:

·       While salmon is marinating prepare 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 (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.

For the mango avocado salsa:

·       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.

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