Grilled salmon fillet with mango-avocado salsa and coconut rice
2 cans of Gourmet Club mango salsa
1 ripe avocado
4 portions of salmon fillet (approx. 200 g)
2-3 tablespoons olive oil
Grated lime cream
3 cloves of garlic, crushed
1 teaspoon of liquid honey
Salt and pepper
4 dl coconut water (or water)
4 dl basmati rice
3 dl coconut milk
½ teaspoon of salt
To make the salmon fillet, mix together the olive oil, lime cream, lime juice, chopped garlic and honey. Add salt and pepper. Place the salmon fillet in a baking dish, cover with the resulting mixture and leave to marinate in the cold for about half an hour. Then turn over the salmon fillet and marinate the same amount.
Place the pan under the grill element of the preheated oven (at a temperature of 220-230) for about 10-15 minutes, depending on the thickness of the fillet, until the salmon starts to brown at the edges.
Make coconut rice. To do this, first rinse the rice under cold water until the water coming out of the rice is clear. Pour in coconut water or water and coconut milk and salt. Bring to the boil, then reduce the heat and bring to a boil under the lid until all the liquid has boiled into the rice, for about 15 minutes. Fluff with a fork and let stand for another five minutes.
Serve the salmon with mango-avocado salsa and coconut rice.