Lime Salmon with Tropical Salsa

This vibrant Grilled Lime Salmon with Avocado-Mango Salsa and Coconut Rice combines tropical flavors with heart-healthy protein for a restaurant-quality meal that's surprisingly simple to make at home. The bright citrus marinade infuses the salmon with zesty flavor while the colorful salsa and coconut-infused rice create a vacation-worthy plate.

I first created this recipe after returning from a Hawaiian vacation where I fell in love with the combination of grilled fish and fruit salsa. My family now requests this dinner whenever we need a mental escape to somewhere tropical even in the middle of winter.

Ingredients

• Salmon fillets choose center-cut portions of equal thickness for even cooking and look for vivid pink color and firm texture
• Fresh lime juice and zest the acids tenderize the fish while adding bright flavor always use fresh rather than bottled
• Garlic adds aromatic depth that balances the sweetness in the dish use fresh cloves for best flavor
• Jasmine rice its floral aroma complements the coconut perfectly rinse thoroughly to remove excess starch
• Coconut milk and water these infuse the rice with tropical flavor and creamy texture use full-fat coconut milk for richness
• Fresh mango select one that yields slightly to pressure but isnt soft for the perfect texture
• Red bell pepper adds sweet crunch and vibrant color look for firm glossy peppers
• Avocado provides creamy richness choose ones that yield slightly to gentle pressure
• Fresh cilantro brings herbaceous notes that tie all components together use both leaves and tender stems

Step-by-Step Instructions

Marinate the Salmon

Place salmon in a shallow dish and coat with lime zest lime juice garlic olive oil salt and pepper. Allow to marinate for at least 30 minutes flipping halfway through. The acids in the lime begin to gently cure the fish while infusing it with flavor.

Prepare the Coconut Rice

Combine coconut water coconut milk jasmine rice and salt in a saucepan. Bring to a full boil then reduce to a simmer and cover. Cook for exactly 20 minutes until the liquid is absorbed. The combination of coconut water and milk creates layers of tropical flavor while keeping the rice moist.

Grill the Salmon

Preheat your grill to medium-high and brush the grates with oil to prevent sticking. Place the marinated salmon on the hot grill and cook for approximately 3 minutes per side. Look for caramelization on the outside while maintaining a slightly translucent center for perfectly moist fish.

Prepare the Salsa

While the salmon grills combine diced mango red bell pepper cilantro red onion and avocado in a bowl. Toss gently with lime juice olive oil and coconut water to allow the flavors to meld while keeping the avocado bright green.

Assemble and Serve

Mound a portion of the fragrant coconut rice on each plate then place a grilled salmon fillet alongside. Top generously with the colorful avocado-mango salsa allowing the heat of the fish to slightly warm the salsa components.

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The coconut rice is truly the unsung hero of this dish. I discovered the technique of using both coconut milk and coconut water after experimenting with different ratios for months. The water provides subtle sweetness while the milk adds richness without making the rice heavy or soggy. My daughter who typically avoids rice now requests this version specifically even without the salmon.

Make-Ahead Options

The beauty of this meal lies in its flexibility for meal prep. You can marinate the salmon up to 8 hours ahead, though the acid in the lime juice will begin to "cook" the fish if left too long. The salsa components can be chopped and stored separately, then combined just before serving to prevent the avocado from browning. Even the coconut rice reheats beautifully, though you may need to add a splash of water when warming.

Perfect Pairings

This tropical-inspired dish pairs wonderfully with crisp white wines like Sauvignon Blanc or Pinot Grigio that complement the citrus notes in the salmon. For a non-alcoholic option, sparkling water with a splash of pineapple juice and fresh mint creates a refreshing counterpoint to the rich salmon. I also love serving this with a simple side of quickly blanched sugar snap peas for added color and crunch.

Ingredient Substitutions

While this recipe shines with its original ingredients, you can adapt based on what you have available. Pineapple works beautifully in place of mango in the salsa, and peaches make an excellent substitute in summer months. If cilantro isn't your preference, fresh basil or mint provide wonderful alternatives. The salmon can be swapped for firm white fish like halibut or even chicken breasts for those who don't enjoy seafood, though you'll need to adjust cooking times accordingly.

Recipe FAQs

→ Can I bake the salmon instead of grilling it?

Yes, you can bake the salmon at 400°F (200°C) for about 12-15 minutes or until the salmon flakes easily with a fork. The marinade works perfectly for baked salmon, though you'll miss some of the smoky char that grilling provides.

→ What can I substitute for coconut water in this dish?

If coconut water isn't available, you can use regular water with a teaspoon of sugar added to mimic the subtle sweetness. For the salsa, simply use an extra squeeze of lime juice instead of coconut water.

→ How far in advance can I make the avocado-mango salsa?

The salsa is best prepared just before serving, as avocados tend to brown. If needed, you can prepare the other salsa ingredients up to 24 hours ahead and add the diced avocado and dressing just before serving.

→ What's the best way to know when salmon is perfectly cooked?

Salmon is perfectly cooked when it flakes easily with a fork but is still slightly translucent in the center. For a 6 oz fillet, this typically takes about 3-4 minutes per side on a medium-high grill. The FDA recommends cooking salmon to an internal temperature of 145°F (63°C).

→ What sides pair well with this lime salmon dish?

The coconut rice and mango-avocado salsa create a complete meal, but you could add a simple green salad with a light vinaigrette or some steamed asparagus for extra vegetables. Grilled pineapple also makes a wonderful accompaniment that enhances the tropical flavors.

→ Can I use frozen mango for the salsa?

Fresh mango provides the best texture and flavor for the salsa, but in a pinch, you can use frozen mango that has been fully thawed and drained of excess moisture. The salsa won't be quite as firm but will still taste delicious.