π Gourmet Lime-Infused Salmon Delight π
Ingredients:
- Salmon Fillets:
- 4 skinless salmon fillets (6 oz each)
- 3 Tbsp extra virgin olive oil, plus a bit more for greasing the grill
- Zest from 2 fresh limes
- 3 Tbsp freshly squeezed lime juice
- 3 cloves of garlic, finely crushed
- Sea salt and freshly ground black pepper, to your liking
For the Coconut Rice:
- 1 1/2 cups Zico Coconut Water for a tropical twist
- 1 1/4 cups premium canned coconut milk
- 1 1/2 cups jasmine rice, thoroughly rinsed and drained
- 1/2 tsp fine salt
Avocado-Mango Salsa:
- 1 large ripe mango, peeled and expertly diced
- 3/4 cup finely chopped red bell pepper
- 1/4 cup freshly chopped cilantro
- 1/3 cup finely chopped red onion, rinsed and drained
- 1 large avocado, ripe and diced
- 1 Tbsp fresh lime juice
- 1 Tbsp high-quality olive oil
π½οΈ Culinary Preparation:
Lime Salmon:
- Marination Magic: In a large dish (11×7 inches), whisk together olive oil, aromatic lime zest, lime juice, and crushed garlic. Season generously with salt and pepper for a flavor explosion.
- Salmon Soaking: Gently place the salmon fillets in the dish. Cover and let them bathe in the marinade for 15-30 minutes in the refrigerator. Then, flip each fillet and allow another 15-30 minutes of marination for an even infusion of flavors.
Coconut Rice:
- Tropical Twist: Combine the Zico Coconut Water, creamy coconut milk, and the rinsed jasmine rice in a saucepan. Add a pinch of salt.
- Simmer & Fluff: Bring the mixture to a simmer, then cover and reduce heat. Let it cook until the rice is tender and has absorbed the tropical essence.
Avocado-Mango Salsa:
- Colorful Mix: In a bowl, combine the mango, red bell pepper, cilantro, and red onion. Add the avocado last to maintain its texture.
- Dressing: Drizzle with fresh lime juice and olive oil, gently tossing to coat.
π΄ To Serve: Plate the lime-infused salmon with a scoop of coconut rice and a generous topping of avocado-mango salsa. Enjoy this tropical feast that’s sure to tantalize your taste buds!
Bon AppΓ©tit! πΏπ₯₯π₯π
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