This meal just screams summer, its full of fresh ingredients and practically dripping in color. But only that, but it’s sure to impress and very easy to make either for 2 people or a crowd. You can take this dish to the next level by serving this with a coconut-infused rice.
4 Skinless Salmon Fillets
3 tbsp Olive Oil
2 tsp Lime Zest
3 tbsp Fresh Lime Juice
3 Cloves Garlic, Crushed
Salt and Freshly Ground Black Pepper, To Taste
1 Large Mango, Peeled and Diced
3/4 cup Chopped Red Bell Pepper
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 a baking dish whisk together olive oil, lime zest, lime juice, garlic and season with salt and pepper. Place salmon in baking dish, cover and allow to marinate in refrigerator 15 – 30 minutes, then flip salmon to opposite side and allow to marinate 15 – 30 minutes longer. Preheat a grill over medium-high heat during 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 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 avocado mango salsa.