Grilled Lime Salmon with Avocado-Mango Salsa and Coconut Rice
Here you've got one among the last word summer meals! Flaky tender salmon is topped with a bright and creamy mango avocado salsa and served alongside of bed or rich coconut rice. bound to impress anyone lucky enough to undertake it!
Servings: 4 servings
Prep Time:30 minutes
Cook Time:26 minutes
Total Time:56 minutes
Ingredients
Lime Salmon
4 (6 oz) skinless salmon fillets
3 Tbsp vegetable oil , plus more for grill
2 tsp lime zest
3 Tbsp fresh juice
3 cloves garlic, crushed
Salt and freshly ground black pepper, to taste
Coconut Rice
1 1/2 cups Zico coconut milk
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 purple onion , rinsed under water and drained
1 large avocado, peeled and diced
1 Tbsp fresh juice
1 Tbsp vegetable oil
1 Tbsp Zico coconut milk
Salt and pepper, to taste
Instructions
For the salmon:
- In an 11x7-inch baking dish whisk together vegetable oil , lime zest, juice , garlic and season with salt and pepper to taste (a fair amount of each).
- Place salmon in baking dish, cover and permit to marinate in refrigerator 15 - half-hour , then flip salmon to opposite side and permit to marinate 15 - half-hour 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 because the salmon are going to be fragile).
For the coconut rice:
- While salmon is marinating prepare coconut rice. during a medium saucepan bring coconut milk , coconut milk, rice and salt to a full boil.
- Cover and simmer until liquid has been absorbed (there could also be just a touch little bit of excess liquid in center which you'll 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. during a medium bowl toss together mango, bell pepper, cilantro, red onion, avocado, juice , vegetable oil and coconut milk . Season with salt and pepper to taste.
- Serve salmon warm with coconut rice top with avocado mango salsa.
Recipe Notes
- For creamier coconut rice, use full-fat coconut milk.
Nutrition Facts
Grilled Salmon with Mango Salsa and Coconut Rice
Calories 739
Calories from Fat 351
Fat 39g 60%
Saturated Fat 16g 100%
Cholesterol 93mg 31%
Sodium 448mg 19%
Potassium 1495mg 43%
Carbohydrates 56g 19%
Fiber 5g 21%
Sugar 11g 12%
Protein 40g 80%
Vitamin A 1495IU 30%
Vitamin C 63mg 76%
Calcium 72mg 7%
Iron 3.2mg 18%
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