This healthy grilled salmon recipe is just as great for a summer day of grilling as it is for a normal day of baking inside. The flavors from the mango avocado salsa make a delicious combination. This meal is perfectly balanced with 30% protein, 35% carbs and 35% fat. The coconut rice is optional, but a delicious touch. Even the not-so-fans of seafood will enjoy this recipe!

INGREDIENTS

Salmon

4 salmon fillets
3 tbsp olive oil
1 tbsp lime juice
Zest of 1 lime
1 tbsp garlic, minced
Salt and pepper, to taste

Mango Avocado Salsa

1 large mango, peeled and diced
1 large avocado, peeled and diced
2 roma tomatoes, diced
1/2 cup red bell pepper, chopped
1/3 cup red onion, chopped
1/4 cup cilantro, chopped
2 tbsp olive oil
2 tbsp lime juice
1 tbsp garlic, minced
Salt and pepper, to taste

Lime Cilantro Coconut Rice

1 cup Jasmine rice
1/2 cup unsweetened (or lite) coconut milk (increase to 1 cup if cooking on stove)
3/4 cup chicken broth or stock (increase to 1 cup if cooking on stove)
1/2 tsp salt
2 tbsp lime juice
3 tbsp cilantro, chopped

INSTRUCTIONS

1. Start by marinading the salmon, in preparation for grilling. In a gallon size plastic bag, combine salmon fillets, olive oil, lime juice, lime zest, garlic, salt and pepper. Set in the fridge to marinate for 15-20 minutes.

2. While salmon is marinating, make the coconut rice either in the instant pot or on the stovetop.

   1. Instant Pot: Combine jasmine rice, coconut milk, chicken broth, and salt in the instant pot. Close the lid, turn knob to seal and cook on HIGH manual pressure cook for 5 minutes + 10 minutes natural release.

   2. Saucepan: *If cooking on stove, be sure to adjust the measurements of chicken broth and coconut milk as explained. Combine coconut milk, chicken broth and salt in the saucepan, and bring to a boil. Stir in the rice and let the water return to a light simmer. Cover the pot and turn heat to low. Let the rice simmer for 18-22 minutes, or until the water is completely absorbed. Set a timer for 18 minutes and check every couple minutes after that so it doesn’t burn. When the rice is cooked, fluff the rice with a fork and stir in the lime juice and cilantro.

3. While the rice is simmering, prepare the salsa topping. Chop all necessary ingredients for the salsa. Combine mango, avocado, tomatoes, red bell pepper, red onion, cilantro, olive oil and lime juice. Stir and set aside.

4. Now it is time to grill or bake the salmon. Grill for 5-7 minutes, or bake at 400 F degrees for 12-15 minutes, or until flakey.

5. When the rice is done cooking, add lime juice and cilantro and stir.

6. Assemble your coconut rice, salmon and salsa together, then enjoy!!

TIPS

• To prevent browning of the salsa: 1) leave the avocado pits in the salsa, 2) add 2 tbsp extra lime juice, and 3) lay down a layer of plastic wrap touching the salsa and seal it in an airtight container.

NUTRITION (per serving)

(4 oz. salmon + 1/4 cup salsa)
367 calories
31g protein (35%)
21g carbs (21%)
18g fat (44%)

(4 oz. salmon + 1/4 cup salsa + 1/2 cup rice)
482 calories
34 g protein (30%)
44 g carbs (35%)
19g fat (35%)

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