Grilled Salmon Mango Salsa (Stampa)
Grilled salmon with coconut rice and mango salsa, perfect for warm-weather meals.
# Ingredienti:
→ Salmon and Marinade
01 -
4 wild-caught salmon fillets, skin on, about 6 oz each
02 -
2 tablespoons fresh lime juice
03 -
1 teaspoon grated lime zest
04 -
2 cloves garlic, minced
05 -
1 tablespoon olive oil
06 -
Salt, to taste
→ Mango Salsa
07 -
1 ripe mango, peeled and diced
08 -
1/4 cup finely diced red onion, rinsed in cold water
09 -
1 small avocado, diced
10 -
1 tablespoon fresh lime juice
11 -
2 tablespoons chopped fresh cilantro (or substitute with mint or basil)
12 -
Salt, to taste
→ Coconut Rice
13 -
1 cup jasmine rice, rinsed
14 -
1 cup coconut milk (full fat)
15 -
1 cup coconut water
16 -
1/2 teaspoon salt
# Istruzioni:
01 -
Combine lime juice, lime zest, garlic, olive oil, and salt in a bowl. Place salmon fillets in the marinade, cover, and refrigerate for 15-30 minutes.
02 -
Rinse jasmine rice under cold water until clear. Combine rinsed rice, coconut milk, coconut water, and salt in a saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let rest, covered, for 5 minutes without lifting the lid.
03 -
In a bowl, gently mix diced mango, rinsed red onion, lime juice, cilantro, and salt. Fold in diced avocado last to avoid mushing.
04 -
Preheat the grill to medium-high heat. Oil the grill grates thoroughly to prevent sticking.
05 -
Place salmon fillets skin-side down on the grill. Cook without moving until the fish naturally releases from the grates, about 4-5 minutes. Flip and cook another 3-4 minutes until slightly underdone but opaque on the outside.
06 -
Layer coconut rice on plates, top with grilled salmon, and spoon generous amounts of mango salsa over the salmon while warm. Serve immediately.
# Note utili:
01 -
Take salmon out of the fridge 15 minutes before cooking for even cooking. Do not lift the rice lid during resting to maintain texture. Double the salsa for extra flavor.