Monday, April 7, 2014

Grilled Salmon with Coconut Lime Rice and Mango Pico

Spring has sprung so let's eat our fruits and veggies!

If this dish is not a tropical vacation on a plate, I don't know what is. If you've been craving sandy beaches and warm sunshine, this meal is for you.

Alright. Let me be honest for a minute. You guys SHOULD know that prior to enjoying this meal I had a major fire alarm incident in my apartment. Like...indoor grill pan + 3 room apartment = "WARNING! SMOKE IN MASTER BEDROOM!"

I am very grateful that my fire alarm works, but it is next to impossible to get it to stop even from cooking smoke. I had every window open plus the porch door and was using all of my upper body strength to wave a pillow in an attempt to get the horn to stop beeping. Thank God my landlord is also the best, because she came to my rescue. And then, it was time to eat.

So this Grilled Salmon with Coconut Lime Rice and Mango Pico was actually worth all the trouble. In fact, if you monitor your grill pan carefully, this meal is no trouble at all! Sweet and tangy mango pico is the perfect compliment to a soft coconut jasmine rice and a lightly marinated salmon fillet.

The salmon marinade is simple yet delicious. I combined agave nectar with lime juice and a splash of soy sauce and minced garlic. When the salmon goes on the grill, the agave caramelizes and the lime juice becomes bright and lovely. This is my new go-to salmon preparation (minus the fire alarm...). Dinner for one is served!

Here's what you need for Grilled Salmon with Coconut Lime Rice and Mango Pico (Print Recipe!)

For the salmon
1 4-to-5 oz salmon filet
1/4 cup agave nectar
1 tablespoon low sodium soy sauce
juice of 1/2 lime
1 clove garlic, minced
salt and pepper to taste

For the rice
1 cup jasmine rice
1 1/2 cups coconut water
zest of 1/2 a lime

For the mango pico
1 ripe mango, diced
1/2 cup diced tomatoes
1/2 small onion, diced
1 to 2 tablespoons fresh cilantro, chopped
juice of 1/2 lime

Here's what you do

If using frozen salmon, defrost overnight. Whisk the agave, soy sauce, lime juice, and garlic in a shallow bowl. Season the salmon with salt and pepper then place flesh side down in the marinade. Allow to sit for 30 minutes or overnight.

Place the rice and coconut water in a rice cooker (or pot with tight fitting lid) and cook according to package directions. Sprinkle in the lime zest and fluff with a fork. Keep warm until ready to serve.

Prepare the mango pico. Combine all ingredients in a bowl and toss well. Refrigerate for 15 minutes or until ready to serve to allow the flavors to marry.

Warm a grill pan over medium heat. Spray very well with non-stick cooking spray. Place the salmon skin side down (if your filet has skin) and cook for about 5 minutes. Flip and cook for an additional 5 minutes. Remove from the heat and tent with foil. Allow salmon to rest for a few minutes before serving--serve salmon on top of rice with mango pico sprinkled generously over the top...yum!

*Gas Stove Girl original recipe

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