Emily’s guest post on Friday had me craving some mango salsa on some salmon and one of my favorite cooking blogs is called cookingclassy.com, so I adapted my recipe from this blog. It was definitely a keeper!
4 (6 oz) skinless salmon fillets
3 Tbsp olive oil, plus more for grill
2 tsp lime zest (I used lemon because I didn’t have any lime)
3 Tbsp fresh lime juice (again, I used lemon)
3 cloves garlic, crushed
Salt and freshly ground black pepper, to taste
1 1/2 cups Water
1 1/4 cups canned coconut milk
1 1/2 cups jasmine rice, rinsed well and drained well
1/2 tsp salt
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 (lemon juice)
1 Tbsp. coconut milk
1 Tbsp olive oil
Salt and pepper, to taste
For the salmon:
In an 11×7-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 or I used my the indoor grill on my panini grill. Place salmon on grill for about 3 minutes per side (I cooked mine about 5 min on my panini grill) or until just cooked through (turn carefully as the salmon will be fragile). Fish will continue cooking still when pulled off the grill, so I like to slightly undercook.
For the coconut rice:
I kept it simple and used my rice cooker, but here is the recipe for the saucepan cooking method:
While salmon is marinating prepare coconut rice. In a medium saucepan bring 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 avocado-mango 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.
Just a word about my FRIEND FRIDAY GUEST this week……….YOU DEFINITELY DON’T WANT TO MISS IT :). It’s going to be awesome!