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  • Writer's picturePat Browne

Grilled Salmon with Mango Salsa and Coconut Rice

This recipe sounds too good to miss. Flaky tender salmon is topped with a bright and creamy mango avocado salsa and served alongside of bed or rich coconut rice. Sure to impress anyone lucky enough to try it!

Servings: 4 servings

Prep30 minutes Cook26 minutes Ready in: 56 minutes


Lime Salmon

  • 4 (6 oz) skinless salmon fillets

  • 3 Tbsp olive oil, plus more for grill

  • 2 tsp lime zest

  • 3 Tbsp fresh lime juice

  • 3 cloves garlic, crushed

  • Salt and freshly ground black pepper, to taste

Coconut Rice

  • 1 1/2 cups Zico Coconut Water

  • 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 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

Instructions For the salmon:

  • 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).

  • 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.

  • 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 rice:

  • While salmon is marinating prepare coconut rice. 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.

For the mango avocado salsa:

  • While the salmon is grilling prepare salsa. In a medium bowl toss together mango, bell pepper, cilantro, red onion, avocado, lime juice, olive oil and coconut water. Season with salt and pepper to taste.

  • Serve salmon warm with coconut rice top with avocado mango salsa.


  • For creamier coconut rice, use full-fat coconut milk.

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