Grilled Lime Salmon with Avocado-Mango Salsa and Coconut Quinoa 🤤 Yummmm.. What can I say? This is definitely a restaurant quality meal that you can enjoy in the comfort of your own home 😌👌🏽 It’s quick to make and infused with irrestible flavors 😋 If you haven’t had coconut quinoa (or rice) yet, you need to asap!
Recipe by the talented @cookingclassy
4 (6 oz) skinless salmon fillets
3 Tbsp olive oil
2 tsp lime zest
3 Tbsp fresh lime juice
3 cloves garlic, crushed
Salt and freshly ground black pepper, to taste
1 1/2 cups Coconut Water
1 1/4 cups canned coconut milk
1 1/2 cups quinoa (or rice), rinsed well and drained well
1/2 tsp salt
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 red onion, rinsed under water and drained
1 large avocado, peeled and diced
1 Tbsp fresh lime juice
1 Tbsp olive oil
1 Tbsp Zico Coconut Water
Salt and pepper, to taste
For The Salmon
1-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). 2-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.
3-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 Quinoa
1-While salmon is marinating prepare coconut quinoa. 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.
**Continued in comments.