Lime Salmon with Avocado-Mango Salsa and Coconut Rice

Ingredients

• Atlantic salmon

  Fish, wild, raw

  24 oz or 680g

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Lemon zest

  2 tsp or 4g

• Lime juice

  Raw

  3 tbsp or 45g

• Garlic

  Raw

  3 cloves, minced or 9g

• Salt

  Table

  1 dash or 0.4g

• Coconut water (liquid from coconuts)

  Nuts

  1 ½ cup or 360g

• Coconut milk

  Nuts, canned (liquid expressed from grated meat and water)

  1 ¼ cup or 283g

• White rice

  Long-grain, regular, raw, enriched

  1 ½ cup or 278g

• Mangos

  Raw

  1 fruit without refuse or 207g

• Red bell pepper

  Sweet, raw

  ¾ cup, chopped or 112g

• Fresh cilantro

  Coriander leaves, raw

  ¼ cup or 4g

• Onions

  Raw

  ⅓ cup, chopped or 53g

• Avocados

  Raw, All commercial varieties

  1 fruit or 201g

• Lime juice

  Raw

  1 tbsp or 15g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Coconut water (liquid from coconuts)

  Nuts

  1 tbsp or 15g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. In an 11x7-inch baking dish, whisk together olive oil, lime zest, lime juice, garlic, and season with salt and pepper to taste.
2. Place salmon in the dish, cover, and marinate in the refrigerator for 15-30 minutes. Flip salmon and marinate for another 15-30 minutes. Preheat grill over medium-high heat during the last 10 minutes of marinating.
3. Brush grill grates with oil. Grill salmon for about 3 minutes per side or until just cooked through.
4. In a medium saucepan, bring coconut water, coconut milk, rice, and salt to a boil. Cover and simmer until liquid is absorbed, about 20 minutes. Fluff with a fork and let rest for 5 minutes.
5. In a medium bowl, toss together mango, bell pepper, cilantro, onion, avocado, lime juice, olive oil, and coconut water. Season with salt and pepper to taste.
6. Serve the salmon warm with coconut rice and top with avocado-mango salsa.