Island Salmon with Mango Salsa and Coconut Rice

Recipe submitted by Wendy McRae
I made this for dinner tonight and received high praises!  The family loved the flavors.

4-6  Salmon Filets (skin on), brushed with a little oil and orange juice
4-6  Slices of pineapple - grilled (for garnish)



For the salsa:

1 mango - cut into bite sized cubes
1 avocado - cut into bite sized cubes
5 strawberries - cut into small pieces
1/4 of a small red onion - diced
1/4 cup of orange juice
Chopped cilantro to taste
Mix everything together

For the coconut rice:
 2 cups coconut milk
1 cup water
1 cup jasmine rice
1/2 tsp salt
2 tbsp sugar
1/4 cup shredded sweetened coconut
1/4 cup toasted sweetened coconut (for garnish)

Rince the rice well.  Add rice to coconut milk, water, salt and sugar and bring to a boil.  Reduce heat to low, cover and simmer for 15 - 20 minutes, until liquid is absorbed.  Remove from heat and let stand for 5 minutes.  Add the shredded coconut and mix well.  Sprinkle each serving of rice with the toasted coconut before serving.

B.B.Q. the salmon skin side down on an oiled grill at around 400°F , about 20 minutes or until it flakes easily with a fork. Spray flames with water if they get too high. Don't overcook it or it will be dry. Top with a slice of grilled pinapple.
 
Enjoy!