Grilled Lime Salmon Over Coconut-Infused Rice Topped With a Fresh Mango Salsa
Recipe courtesy of Nikki Dittrich, Banquet Chef, New Ulm Country Club (New Ulm, Minn.)
Ingredients
- Lime Salmon
- skinless salmon filet - 4 ea., 8 oz.
- olive oil - 1 Tbsp.
- salted butter - 4 Tbsp.
- fresh lime juice - 2 tsp.
- black ground pepper - to taste
- Coconut Rice
- coconut water - 1 1/2 cups
- canned coconut milk - 1 1/4 cups
- jasmine rice - 1 1/2 cups
- salt - to taste
- pepper - to taste
- Mango Salsa
- mango - 2 ea., large, peeled and diced
- roasted red pepper - 1 cup, diced
- fresh cilantro - 1/4 cup, chopped
- red onion - 1/3 cup, finely diced
- avocados - 2 ea., peeled and diced
- fresh lime juice - 1 Tbsp.
- coconut water - 1/4 cup
- salt - to taste
- pepper - to taste
Instructions
Procedure for the Mango Salsa
- In a medium bowl, toss together mangos, red peppers, cilantro, red onion, avocados, lime juice and coconut water.
- Season with salt and pepper to taste. Let marinate for 1-2 hours for the best flavor.
Procedure for the 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 (about 20 minutes or until rice is light and fluffy).
Procedure for the Salmon
- Preheat grill to medium high heat, and brush grates with olive oil.
- Grill mark salmon on both sides for 3 minutes.
- Place salmon on a baking sheet. Add 1 Tbsp. of salted butter to each piece, and place in the oven just until butter is melted.
- Take salmon out of the oven, and brush each piece with 1/2 tsp. fresh lime juice.
- Serve salmon warm with coconut rice top with avocado-mango salsa.
