Grilling and great fruit season is upon us at last! I love the smell of grill while it’s cooking up some tasty food and being able to hear the kids playing on the swings and digging in the sand box while I am at the grill.
Tonight’s dinner is grilled salmon topped with fresh mango salsa and served with a side of coconut lime rice.
Amazingly enough my kids really like salmon, mango, and coconut so this is a meal that we will all get to enjoy. No PB & J tonight!
The salmon has been marinated in mango juice and grilled to perfection and then topped off with the juicy flavor packed mango salsa. Cooked in coconut milk and tossed with fresh lime juice and cilantro this coconut lime rice pairs perfectly with the salmon.
How do you know when a mango is ripe? What’s the best way to slice and dice a mango?
Ingredients
-
1 lb
salmon fillet -
3
mangoes -
1/2 cup
onion, chopped -
1/2 cup
grape tomatoes,sliced in half -
1 teaspoon
garlic,minced -
1
jalapeno pepper,chopped -
2
limes -
a dash
salt
Cooking Directions
- Place salmon in a dish
- Take one of the mangoes, peel and cubed, and place in a blender or food processor and mix until you get mango juice. If the mangoes are not completely ripe it may be a little difficult, no worries, just add a little water to the mix until you get to liquid form.
- Pour juice over salmon and let marinate in the fridge for at least an hour. The longer the better.
- Peel the other two mangoes and cube them. Place in a bowl.
- Add onions, tomatoes, jalapeno pepper and salt, stir together
- Slice limes and juice
- Add lime juice to mango mixture and stir all together
- Place in fridge until ready to use
- Grill salmon to the desired flakiness. I grill my salmon on a cedar plank because we love the smokey flavor is brings about, and I grill my salmon until I can flake it with a fork easily.
- Place salmon on a serving platter and pour mango salsa over top
- Enjoy 🙂
-
14 ounce can
coconut milk -
1/2 cup
water -
1 tsp
salt -
1 1/4 cups
rice, I use brown basmati -
2
limes -
1/2 cup
cilantro, chopped
Cooking Directions
- Place water, coconut milk and salt into a pot.
- Bring to a slow boil
- Add the rice
- Cook on a medium heat until all the liquid has been absorbed
- Take pot off stove
- Fluff finished rice with a fork
- Slice limes in half and squeeze the juice onto the rice
- Add the cilantro, stir together well
- Enjoy 🙂
Lasagna Roll-Ups
