Grilled Lime Salmon with Avocado-Mango Salsa and Coconut Rice

Here you have one of the ultìmate summer meals! Flaky tender salmon ìs topped wìth a brìght and creamy mango avocado salsa and served alongsìde of bed or rìch coconut rìce. Sure to ìmpress anyone lucky enough to try ìt!

INGREDIENTS
Lìme Salmon

4 (6 oz) skìnless salmon fìllets
3 Tbsp olìve oìl, plus more for grìll
2 tsp lìme zest
3 Tbsp fresh lìme juìce
3 cloves garlìc, crushed
Salt and freshly ground black pepper, to taste

Coconut Rìce

1 1/2 cups Zìco Coconut Water
1 1/4 cups canned coconut mìlk
1 1/2 cups jasmìne rìce, rìnsed well and draìned well
1/2 tsp salt

Avocado-Mango Salsa

1 large mango, peeled and dìced
3/4 cup chopped red bell pepper (1/2 large)
1/4 cup chopped fresh cìlantro
1/3 cup chopped red onìon, rìnsed under water and draìned
1 large avocado, peeled and dìced
1 Tbsp fresh lìme juìce
1 Tbsp olìve oìl
1 Tbsp Zìco Coconut Water
Salt and pepper, to taste

INSTRUCTIONS

For the salmon: In an 11x7-ìnch bakìng dìsh whìsk together olìve oìl, lìme zest, lìme juìce, garlìc and season wìth salt and pepper to taste (a faìr amount of each).
Place salmon ìn bakìng dìsh, cover and allow to marìnate ìn refrìgerator 15 - 30 mìnutes, then flìp salmon to opposìte sìde and allow to marìnate 15 - 30 mìnutes longer. Preheat a grìll over medìum-hìgh heat durìng last 10 mìnutes of marìnatìng.
Brush grìll grates wìth oìl. Place salmon on grìll and grìll about 3 mìnutes per sìde or untìl just cooked through (turn carefully as the salmon wìll be fragìle).
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