In keeping with this summer seafood theme, this restaurant-quality recipe is fresh and fun with fruit, crisp and succulent salmon, and coconut rice that will tempt you to never have plain rice again. It embodies tropical food. The coconut rice is light and fluff and slightly sweet from being cooked in coconut milk and coconut water. The salmon is marinated in limes and garlic. The salsa contains lots of fresh fruit and vegetables that work together in harmony to lighten the entire dish. This is an easy item to put together and a must-have for your summertime recipe book.
It may seem like there are a lot of components to this dish and that might feel intimidating, but let me assure you that there is a lot of space between cooking each item. For example, the fish takes an hour to marinate. While that’s happening you can prep most of your salsa items (saving the avocado for last so it won’t brown. After 30 minutes you flip your fish and marinate for another 30 minutes and while that’s happening, you can make your coconut rice which needs 20 minutes. By the time you’re ready to cook your fish, the rice and the salsa are all done. So while this may look like an hour of cooking I can assure you that the pace is slow enough that even a beginner cook can find success so long as they stay focused and mindful of what’s going on. This dish may come off as intimidating, and it might look really advanced but the secret is, that it’s not (but you don’t have to tell your family that).
The original recipe involved grilling the fish, but I decided to use a stovetop method. You can find the original recipe on cookingclassy.com.
- 4 (6 oz) skinless salmon fillets
- 3 Tbsp olive oil, plus more for your pan if you wish
- 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 (unsweetened)
- 1 1/2 cups jasmine 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 Coconut Water
- Salt and pepper, to taste
For the salmon:
In an 11×7-inch baking dish whisk together olive oil, lime zest, lime juice, garlic, and season with salt and pepper to taste..
Place salmon in a baking dish, cover and allow to marinate in refrigerator 15 – 30 minutes, then flip salmon to the opposite side and allow to marinate 15 – 30 minutes longer. (I left it in for 30 minutes which gave me time to prep and make the other items in this recipe like the rice and prep the avocado salsa.)
Get a large non-stick pan and cook the fish for about 2-3 minutes on each side over medium heat. Be sure to check the thickest part of the fish, if it’s flakey then it’s all done!
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 5 minutes.
For the mango avocado salsa:
Prep the fruit and veggies for the avocado salsa while the salmon is marinating. While the salmon is cooking 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.
This dish is a perfectly refreshing end of the day meal. It’s also pretty healthy. Salmon and avocado both contain healthy fats that your body needs. The mango brightens the whole dish and the coconut rice is something you’ll probably want seconds of! If you would like to be notified of future posts, and entered into future contests, be sure to SIGN UP HERE. Also, be sure to check out my SHOP. I’m always adding cool things to it. I hope you really enjoy this meal, and that it adds some magic to your summer evenings! -Heather Astaneh