![]() ![]() This recipe calls for 6 oz salmon fillets. While the salmon grills, make the coconut rice (you make it like you do regular rice, just with coconut milk) and mango avocado salsa.Place salmon in baking dish and let marinate 30 – 60 minutes.Whisk together lime juice and zest, garlic, olive oil, salt and pepper in large baking dish.Jasmine rice – stick with jasmine, it has more flavor than plain long grain white rice.The canned stuff is much creamier and richer. Canned coconut milk – don’t confuse this with coconut milk beverage.Coconut Water – it adds flavor to the rice.Olive oil and coconut water – this isn’t a must here but I like that bit of richness and moisture it adds.Cilantro and lime – adds classic Mexican flavors to the salsa.Red onion – a little goes a long way here.Red bell pepper – adds more texture and color.Olive oil – keeps the exterior for drying and sticking.Want to know how to grill salmon? Watch the video! Then the bed of coconut rice is the perfect base for the salmon and salsa. If you haven’t had coconut rice yet, you need to make it today! It is one of my favorite rice dishes that I make all the time and it’s so easy to prepare. The salmon is perfectly seasoned and cooked, and has those nice grill marks giving it a tempting lightly charred flavor. And this colorful salsa has the best blend of flavors and textures! It complements the salmon so incredibly well. I absolutely love the combination here of the slightly charred lime salmon with the sweet, fruity mango avocado salsa and the rich and creamy coconut rice. It’s packed with fresh, irresistible flavors that will leave you craving more! The first week of summer requires a little celebrating, right? Why not go all out and make something special, like this incredibly delicious Grilled Lime Salmon with Mango Salsa and Coconut Rice! This is a restaurant-quality meal that you can make and enjoy in the comfort of your own home. ![]()
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