Grilled Salmon with Avocado Salsa and Cilantro Rice
Ingredients:
For the Grilled Salmon:
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2 salmon fillets (about 6 oz each)
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1 tbsp olive oil
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1 tbsp soy sauce (or tamari for gluten-free)
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1 tsp honey
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1 tsp lemon juice
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1 garlic clove, minced
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Salt and pepper, to taste
For the Avocado Salsa:
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2 ripe avocados, diced
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1/4 red onion, finely chopped
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1 small tomato, diced
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1 tbsp cilantro, chopped
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1 tbsp lime juice
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Salt and pepper, to taste
For the Cilantro Rice:
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1 cup jasmine rice (or white rice of your choice)
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1 1/2 cups water
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1 tbsp olive oil
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1 tbsp lime juice
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1/4 cup fresh cilantro, chopped
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Salt, to taste
Instructions:
1. Prepare the Salmon:
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In a small bowl, mix together olive oil, soy sauce, honey, lemon juice, and minced garlic. Season with salt and pepper to taste.
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Coat the salmon fillets with the marinade and let them sit for about 15-20 minutes to absorb the flavors.
2. Make the Cilantro Rice:
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Rinse the rice under cold water until the water runs clear.
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In a medium pot, combine the rice and water and bring it to a boil.
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Once boiling, reduce the heat to low, cover, and simmer for about 15-20 minutes, or according to the package instructions.
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Once the rice is cooked, fluff it with a fork and stir in olive oil, lime juice, and chopped cilantro. Season with salt to taste.
3. Make the Avocado Salsa:
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In a bowl, combine diced avocados, red onion, tomato, and cilantro.
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Drizzle with lime juice and season with salt and pepper. Gently toss to combine. Set aside.
4. Grill the Salmon:
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Preheat your grill or grill pan to medium-high heat.
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Grill the salmon fillets for about 4-5 minutes per side, or until the fish is cooked through and slightly charred. The salmon should be opaque and easily flake with a fork.
5. Assemble the Dish:
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Place a serving of cilantro rice on a plate.
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Top with the grilled salmon fillet.
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Spoon the avocado salsa over the salmon.
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Garnish with extra cilantro and a drizzle of olive oil or lime juice if desired.
Q&A Section:
Q: Can I use a different type of fish?
A: Yes! You can easily swap the salmon for grilled chicken, tilapia, or mahi-mahi. The marinade and salsa work well with different proteins.
Q: Can I use brown rice instead of white rice?
A: Yes, brown rice can be used instead, though it will take a bit longer to cook (about 40-45 minutes). Adjust the cooking liquid if necessary, as brown rice generally requires more water.
Q: How can I make this recipe spicier?
A: You can add chopped jalapeños or red pepper flakes to the avocado salsa for a spicy kick. You could also add a drizzle of hot sauce over the salmon before serving.
Q: Can I make the avocado salsa ahead of time?
A: While the salsa is best fresh, you can make it up to an hour in advance. Just be sure to cover it tightly with plastic wrap to prevent browning.
Q: What can I serve this with?
A: This dish pairs wonderfully with grilled vegetables, corn on the cob, or a fresh green salad with a light vinaigrette.
Tips:
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Grill the Salmon Carefully: To avoid overcooking the salmon, monitor it closely and check for doneness with a fork. It should flake easily and be opaque throughout.
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Make the Rice Ahead of Time: If you’re short on time, you can prepare the cilantro rice a day in advance and simply reheat it when you’re ready to serve.
Enjoy