Grilled Lime Salmon with Avocado Mango for 4 Servings

Instructions:

1. Combine the 1.5 cups Jasmine Rice, 13.5 oz Full fat Coconut Milk, 1/2 cup Water, and 1/2 tsp Salt in a saucepan. Bring it to a gentle boil, then immediately turn the heat to low. Note: Stir once to ensure no rice is stuck to the bottom before covering. Let it cook for 15 minutes until the liquid is absorbed and the grains look plump and glossy.
2. In a shallow dish, whisk together the 2 tbsp Extra Virgin Olive Oil, 1/4 cup Fresh Lime Juice, 2 cloves Garlic, 1 tsp Kosher Salt, and 1/2 tsp Cracked Black Pepper. Place the 4 Salmon Fillets in the marinade, skin side up. Note: We want the flesh to absorb the lime, not the skin. Let this sit for 15 minutes at room temperature.
3. While the fish marinates, combine the diced Mango, Avocado, 1/4 cup Red Onion, 1/4 cup Fresh Cilantro, minced Jalapeño, 1 tbsp Lime Juice, and a pinch of Sea Salt in a bowl. Toss very gently. Note: We want to keep the avocado cubes intact. You should smell the freshness of the cilantro and the sweetness of the mango immediately.
4. Preheat your grill or pan over medium high heat. Place the salmon skin side down first. Cook for 4 to 5 minutes until the skin is crispy and releases easily from the surface. Carefully flip the fillets.
5. Cook on the flesh side for another 3 to 4 minutes. You'll know it's done when the sides of the fillet turn a pale pink and the center is just barely translucent. Remove from heat and let it rest.
6. Fluff the coconut rice with a fork — it should smell like a tropical dream. Scoop a generous portion of rice onto the plate, top with a salmon fillet, and spoon the Mango Salsa and Coconut Rice components over the top. The contrast of the hot fish and cold salsa is incredible.