• Servings: 4
• For the Lime Salmon:
• 4 (6 oz) Skinless Salmon Fillets
• 3 TBSP Olive Oil, plus more for grill
• 2 TSP Lime Zest
• 3 Tbsp Fresh Lime Juice
• 3 Cloves Garlic, Crushed
• Salt and Freshly Ground Black Pepper, to taste
• For the Coconut Rice:
• 1 1/2 Cups Zico Coconut Water
• 1 1/4 Cups Canned Coconut Milk
• 1 1/2 Cups Jasmine Rice, rinsed and drained well
• 1/2 Tsp Salt
• For the Avocado-Mango Salsa:
• 1 Large Mango, peeled and diced
• 1 Cup Chopped Red Bell Pepper (1/2 large)
• 1/4 Cup Chopped Fresh Cilantro
• 1/3 Cup Chopped Red Onion, Rinsed Under Water and Drained
• 1 Large Avocado, peeled and diced
• 1 TBSP Fresh Lime Juice
• 1 TBSP Olive Oil
• 1 TBSP Zico Coconut Water
• Salt and Pepper, to taste

1. Whisk together olive oil, lime zest, garlic in a 11X7-inch baking dish. Season with salt and pepper.
2. Place salmon in the baking dish, cover and allow to marinate in refrigerator 15-30 minutes, then flip salmon to the opposite side and allow to marinate 15-30 minutes longer.
3. Preheat a grill over medium-high heat during last 10 minutes of marinating.
4. Brush grill grates with oil. Place salmon on grill and grill about 3 minutes per side or until just cooked through.
5. While salmon is marinating, prepare coconut rice.
6. In a medium saucepan bring coconut water, coconut milk, rice and salt to a full boil. Cover and simmer until liquid has been absorbed, about 20 minutes. Drain of any excess liquid).
8. For the avocado-mango salsa:
9. While the salmon is grilling, prepare the salsa. In a medium bowl, toss together mango, bell pepper, cilantro, red onion, avocado, lime juice, olive oil, and coconut water.
10. Season with salt and pepper, to taste.
11. Serve salmon warm with coconut rice topped with avocado mango salsa.

Submitted by Benito Espinoza, Manufacturing