Directions

1. To make the salsa: in a large bowl, combine the mango, red pepper, red onion, lime juice, cucumber, tomatoes, salt, pepper, cilantro, and coconut water.
2. Mix well, then add the avocado and gently incorporate.
3. Refrigerate until serving.
4. Optional: Cooked brown rice is a nice side to this dish.
5. To cook the salmon:
6. In a large baking dish, combine the lime juice, lime zest, garlic, salt, pepper, and olive oil.
7. Add the salmon filets, skin-side up, to the baking dish.
8. Place in the refrigerator for 30 minutes to allow it to marinate.
9. Turn the salmon filets to allow the other side to marinate, 30 additional minutes in the fridge.
10. Pre-oil your grill and bring to medium-high heat. Cook the salmon for approximately 3 to 5 minutes per side (until cooked).
11. Serve the salmon with the salsa (and rice, if desired).