For the Salmon:
4 salmon fillets
1 tbsp lemon juice
2 cloves garlic, minced
1/2 tsp chili powder (optional)
Salt and pepper, to taste
1 tbsp olive oil
For the Mango Salsa:
1 ripe mango, diced
1/2 cup diced tomatoes
1/4 cup red onion, finely chopped
1 avocado, diced
2 tbsp fresh cilantro, chopped
Juice of 1 lime
Salt and pepper, to taste
For the Rice:
2 cups cooked white or jasmine rice
1 tbsp fresh cilantro, chopped (for garnish)
ā¯—Instructions:
Prepare the Salsa:
In a medium bowl, combine diced mango, tomatoes, red onion, avocado, and cilantro.
Squeeze lime juice over the salsa, season with salt and pepper, and gently toss. Set aside.
Marinate the Salmon:
In a small bowl, mix olive oil, lemon juice, minced garlic, chili powder, salt, and pepper.
Brush the mixture over the salmon fillets and let them marinate for 15-20 minutes.
Grill the Salmon:
Preheat the grill or a grill pan over medium heat.
Grill the salmon for 4-5 minutes per side, or until the fish flakes easily with a fork.
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Assemble the Dish:
Serve the grilled salmon over a bed of cooked rice.
Top with the prepared mango salsa and garnish with avocado slices and cilantro.
Serve:
Enjoy this fresh and flavorful dish with an extra wedge of lime on the side.
