Brian in the Kitchen Recipes
BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
July 10 2019
Grilled Lime Salmon with Avocado-Mango Salsa and Coconut Rice
Grilled Salmon Ingredients
Salmon fillets – the main ingredient. Rich in protein and nutrients!
Olive oil – keeps the exterior for drying and sticking.
Lime – adds so much bright flavor.
Garlic – adds another layer of flavor.
Mango Avocado Salsa Ingredients
Mango – adds fresh natural sweetness.
Red bell pepper – adds more texture and color.
Red onion – a little goes a long way here. Rinse it so it’s not so harsh first.
Avocado – adds a delicious creaminess.
Cilantro and lime – adds classic Mexican flavors to the salsa
Olive oil and coconut water – this isn’t a must here but I like that bit of richness and moisture it adds.
Coconut Rice Ingredients
Coconut Water – it adds flavor to the rice.
Canned coconut milk – don’t confuse this with coconut milk beverage. The canned stuff is much creamier and richer.
Jasmine rice – stick with jasmine, it has more flavor than plain long grain white rice.
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.