Salmon Mango Dish (Printable Version)
# What You'll Need:
→ Zesty Fish
01 -
4 (6 oz) salmon pieces without skin
02 -
3 tablespoons olive oil, with extra for the grill
03 -
2 teaspoons grated lime peel
04 -
3 tablespoons squeezed lime juice
05 -
3 garlic cloves, smashed
06 -
Salt and cracked black pepper, as needed
→ Tropical Rice
07 -
1 1/2 cups Zico Coconut Water
08 -
1 1/4 cups coconut milk from a can
09 -
1 1/2 cups rinsed and drained jasmine rice
10 -
1/2 teaspoon salt
→ Fruity Veggie Mix
11 -
1 big mango, skinned and cubed
12 -
3/4 cup diced red bell pepper (half a big one)
13 -
1/4 cup fresh chopped cilantro
14 -
1/3 cup diced red onion, washed and drained
15 -
1 big avocado, peeled and cut into chunks
16 -
1 tablespoon fresh lime juice
17 -
1 tablespoon olive oil
18 -
1 tablespoon Zico Coconut Water
19 -
Salt and black pepper, as needed
# Steps to Follow:
01 -
Grab an 11x7-inch dish and mix olive oil, lime peel, lime juice, and garlic. Add some salt and black pepper. Put the salmon in and coat it all over. Cover and chill for 15 to 30 minutes, then flip it over and let it soak another 15 to 30 minutes.
02 -
Get your grill hot on medium-high during the last 10 minutes of soaking. Rub the grates with olive oil so fish won't stick. Put salmon on and cook about 3 minutes each side until it's done. Be careful turning it because it breaks easily.
03 -
Grab a medium pot and mix coconut water, coconut milk, rice, and salt. Bring it to a boil. Then cover and simmer until all liquid is gone, around 20 minutes. Use a fork to fluff it up and let it sit for 5 minutes.
04 -
In a medium bowl, throw together mango, bell pepper, cilantro, red onion, and avocado. Pour in lime juice, olive oil, and coconut water. Toss everything so it's all coated. Add salt and black pepper to make it taste good.
05 -
Dish up the warm salmon with the tropical rice. Spoon the fruity mix on top of the fish and eat right away.
# Additional Tips:
01 -
Want richer rice? Go for the thick coconut milk instead of light.