Grilled Southwest Salmon With Avocado-Mango Salsa And Coconut Rice


4 (6 oz.) salmon fillets

3 Tbsp. olive oil 

2 tsp lime zest

3 Tbsp. fresh lime juice

1 Tbsp. Bittersweet Herb Farm South West Picante Seasoning

salt and freshly ground black pepper, to taste

Coconut Rice

1 1/2 cups 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. Coconut Water

Salt and pepper, to taste


For the salmon:

In an 11x7-inch baking dish whisk together olive oil, lime zest, lime juice, Bittersweet Herb Farm South West Picante Seasoning, and season with salt and pepper to taste (a fair amount of each). Place salmon in a baking dish, cover, and allow to marinate in the refrigerator for 15 - 30 minutes, then flip salmon to the opposite side and allow to marinate 15 - 30 minutes longer. Preheat the grill over medium-high heat during the 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 maybe just a little bit of excess liquid in the center which you can drain off), about 20 minutes. Fluff with a fork, then let rest for 5 minutes.

For the avocado-mango 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 and top with avocado mango salsa.

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