Winter blues getting you down? In need of a tropical pick-me up? This grilled ginger lime salmon with avocado-mango salsa and coconut rice will cure even the worst of moods. Thomas and I hadn’t had salmon in a while and I was really in the mood for something light, but packed with loads of flavor.
We found a recipe for grilled lime salmon, but we’re all about the ginger so we altered it a bit. I also was super excited about the coconut rice. I’ve never made it before and it was hands down my favorite part of the dish.
Unfortunately, it isn’t grilling season here and we don’t have access to one right now so we just pan-seared our salmon and it still tasted amazing. I’m sure the grill would’ve been a complete game changer, but no complaints here.
Grilled Ginger Lime Salmon with Avocado Mango Salsa and Coconut Rice
Grilled Ginger Lime Salmon
- 4 (6 oz) skinless salmon fillets
- 3 tablespoons of olive oil
- 2 teaspoons lime zest
- 3 tablespoons fresh lime juice
- 2 tablespoons fresh ginger, grated
- 3 cloves garlic, minced/crushed
- Sea Salt and pepper to taste
- 1 1/2 cups of coconut water
- 1 1/4 cups of coconut milk
- 1 1/2 cups of rice
- 1/2 teaspoon salt
- 1 large mango, peeled and diced
- 3/4 cup chopped red bell pepper (1/2 of a large one)
- 1/4 cup chopped fresh cilantro
- 1/3 cup chopped red onion, rinsed (we didn’t have one so we used a yellow and it was just fine)
- 1 large avocado, peeled and diced
- 1 tablespoon fresh lime juice
- 1 tablespoon of olive oil
- 1 tablespoon of coconut water
- Salt & pepper to taste
For the grilled ginger lime salmon:
- In a baking dish, whisk together olive oil, lime zest, lime juice, garlic, ginger and season with salt and pepper. Place the salmon in the baking dish, cover and allow to marinate for 15-30 minutes on each side. Pre-heat your grill. Grill for 3 minutes on each side. (I did the same thing in a pan. I just seared it on each side for 3 minutes).
For the coconut rice:
- While the salmon marinates prepare your rice. In a medium sauce pan bring coconut water, coconut milk, rice and salt to a full boil. Cover and simmer for about 20 minutes or until all the liquid is absorbed. There might be a little bit of excess liquid in the center. Fluff with a fork and let it sit for 5 minutes.
For the Avocado-mango salsa:
- When the salmon is on the grill prepare your salsa. Feel free to prepare it ahead of time as well if you’d like. I put mine together and placed it in the fridge. I just didn’t add the avocado right away so it didn’t get mushy. In a medium bowl toss together the mango, bell pepper, cilantro, red onion, avocado, lime juice, olive oil, and coconut water. Season with sea salt and pepper.
Serve the salmon warm with the coconut rice topped with the avocado mango salsa. You won’t be disappointed I promise.
**Note: Feel free to alter the amount of salmon if you need too. The store didn’t have fillets so we just bought one big piece which was about a pound and it worked out just fine.