Description
A vibrant and flavorful salmon dish with a creamy coconut-lime marinade, topped with a fresh avocado mango salsa. Perfect for a healthy and impressive dinner.
Ingredients
Scale
- For the Salmon:
- 4 (6 oz) salmon fillets
- 1/2 cup canned coconut milk (full fat)
- 2 tablespoons fresh lime juice
- 2 tablespoons soy sauce (or coconut aminos)
- 1 tablespoon honey (or maple syrup)
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon coconut oil (for cooking)
- For the Avocado Mango Salsa:
- 1 ripe mango, peeled and diced
- 1 ripe avocado, peeled and diced
- 1/4 cup red onion, finely diced
- 1/4 cup fresh cilantro, chopped
- 1 jalapeño, seeded and minced (optional)
- 2 tablespoons fresh lime juice
- 1/4 teaspoon salt
- Optional garnish: lime wedges and extra cilantro
Instructions
- 1. In a medium bowl, whisk together coconut milk, lime juice, soy sauce, honey, garlic, ginger, salt, and pepper.
- 2. Place salmon fillets in a shallow dish or resealable bag, pour the marinade over them, and refrigerate for at least 30 minutes (up to 2 hours).
- 3. While the salmon marinates, prepare the salsa: In a separate bowl, gently combine diced mango, avocado, red onion, cilantro, jalapeño (if using), lime juice, and salt. Set aside.
- 4. Heat coconut oil in a large nonstick skillet over medium-high heat.
- 5. Remove salmon from the marinade (discard the marinade). Place fillets skin-side down in the hot skillet. Cook for 4–5 minutes, then flip and cook another 3–4 minutes, until salmon is cooked through and lightly golden.
- 6. Serve salmon topped with a generous spoonful of avocado mango salsa. Garnish with lime wedges and extra cilantro if desired.
Notes
For best results, do not marinate salmon longer than 2 hours as the acid from the lime can start to ‘cook’ the fish. You can grill the salmon instead of pan-searing if preferred.
Nutrition
- Calories: 480 kcal
- Sugar: 14 g
- Fat: 27 g
- Carbohydrates: 22 g
- Protein: 38 g