Looking for a healthy, flavorful meal that’s easy to make and packed with nutrients? Look no further! This Salmon Bowl with Coconut Rice and Mango Salsa is a delicious and vibrant dish that combines tender, perfectly cooked salmon with creamy coconut rice and a fresh, tangy mango salsa. The addition of spicy mayo ties everything together for a perfect balance of flavors. Whether you’re cooking for yourself or preparing a meal for the family, this bowl will leave everyone feeling satisfied and happy. Let’s dive into this simple yet scrumptious recipe!
Method
Prepare the Salmon
Start by preheating your oven to 400°F and lining a baking sheet with parchment paper. Cut the salmon into cubes and drizzle with olive oil, ensuring each piece is well coated. Season the salmon generously with salt, pepper, smoked paprika, chipotle chili powder, garlic powder, and onion powder. Mix everything well so the salmon is evenly coated with the spices. Once the seasoning is evenly distributed, place the salmon cubes on the prepared baking sheet and bake them in the preheated oven for about 9-12 minutes. You’ll know the salmon is done when it’s tender and flakes easily with a fork, but be sure not to overcook it!
Make the Mango Salsa
While the salmon is cooking, it’s time to prepare the mango salsa. Start by chopping the mangos into cubes and placing them in a large bowl. Add the shredded red cabbage, green cabbage, and julienned carrot to the bowl. Then, thinly slice the red onion and toss it in with the other ingredients. Season the mixture with salt and pepper to taste, then stir everything to combine. For a burst of fresh flavor, add chopped cilantro, the juice of half a lime, and a tablespoon of honey. Mix everything thoroughly and let the salsa chill in the fridge while you work on the next steps.
Cook the Coconut Rice
In a saucepan, combine the rinsed jasmine rice, coconut milk, water, salt, and a bay leaf if you’re using one. Bring the mixture to a boil, then reduce the heat and cover the pan. Let the rice simmer on low heat for 15-20 minutes, or until the rice is tender and has absorbed all the liquid. Once the rice is cooked, remove the saucepan from the heat and discard the bay leaf. Fluff the rice with a fork to ensure it’s light and airy, ready to serve as a base for the rest of your bowl.
Make the Spicy Mayo
While the rice is cooking, make the spicy mayo by combining mayonnaise, sriracha, and honey in a small bowl. Stir everything together until smooth and creamy. Taste the sauce and adjust it to your preference, adding more sriracha for extra heat or more honey for sweetness. Set the spicy mayo aside for later.
Assemble the Bowl
Now that all the components are ready, it’s time to assemble the bowl. Start by placing a generous portion of coconut rice at the bottom of each bowl. Then, add the baked salmon cubes on top of the rice. Spoon the mango salsa over the salmon for that fresh, tangy kick. Drizzle the spicy mayo over the top, and if you like, garnish with more cilantro for an extra touch of freshness.
Necessary Tools
- Baking sheet for the salmon
- Parchment paper (to line the baking sheet)
- Large bowl for the mango salsa
- Saucepan for the coconut rice
- Knife and cutting board for chopping
- Measuring spoons
- Spatula for flipping the salmon
- Small bowl for mixing the spicy mayo
Salmon Bowl with Coconut Rice and Mango Salsa
Cuisine: AmericanDifficulty: Easy4
servings20
minutes25
minutes45
minutesIngredients
For the Salmon:
1 lb salmon, cut into cubes
1 tablespoon olive oil
Salt, to taste
Pepper, to taste
1 teaspoon smoked paprika
1 teaspoon chipotle chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
For the Mango Salsa:
2 mangos, chopped into cubes
1 1/2 cups red cabbage, shredded
1 1/2 cups green cabbage, shredded
1 large carrot, julienned
1/4 red onion, thinly sliced
Salt and pepper, to taste
1/4 cup cilantro, chopped
1/2 lime, juiced
1 tablespoon honey
For the Spicy Mayo:
Mayonnaise (about 1/4 cup, or to your liking)
1 tablespoon sriracha
1 tablespoon honey
For the Coconut Rice:
2 cups jasmine rice, washed and rinsed
14 oz coconut milk
1/2 cup water
1/2 teaspoon salt
1 bay leaf (optional)
1 tablespoon olive oil
Directions
- Prepare the Salmon
Start by preheating your oven to 400°F. Place a baking sheet in the oven and line it with parchment paper. Cut the salmon into cubes, then drizzle with olive oil. Season the salmon with salt, pepper, smoked paprika, chipotle chili powder, garlic powder, and onion powder. Mix everything to ensure the salmon is coated evenly with the spices. Place the seasoned salmon cubes on the baking sheet and bake in the oven for about 9-12 minutes, or until the salmon is cooked through and tender. - Make the Mango Salsa
While the salmon is cooking, prepare the mango salsa. Chop the mangos into cubes and place them in a large bowl. Add the shredded red cabbage, green cabbage, and julienned carrot to the bowl. Thinly slice the red onion and add it to the mix. Season with salt and pepper to taste, then toss everything together. Add chopped cilantro, the juice of half a lime, and honey to the salsa, mixing until well combined. Set the salsa aside to chill in the fridge. - Cook the Coconut Rice
In a saucepan, add the rinsed jasmine rice, coconut milk, water, salt, and the bay leaf (if using). Bring the mixture to a boil, then lower the heat and cover. Let the rice simmer on low for about 15-20 minutes, or until the rice is tender and has absorbed the liquid. Once done, remove from heat, discard the bay leaf, and fluff the rice with a fork. - Make the Spicy Mayo
In a small bowl, combine the mayonnaise, sriracha, and honey. Stir everything together until smooth and creamy. Taste the sauce and adjust it by adding more sriracha for heat or more honey for sweetness. - Assemble the Bowl
Now that everything is ready, it’s time to assemble your bowl. Start by placing a portion of coconut rice at the bottom of each bowl. Top the rice with the baked salmon cubes, followed by a generous scoop of mango salsa. Drizzle the spicy mayo over the top and garnish with extra cilantro for freshness.
Notes
- Watch the salmon carefully: Make sure to not overcook the salmon. Check the texture after 9-12 minutes of baking—it should be tender and flaky, but not dry.
- Adjust the spice level: The spicy mayo can be as hot or mild as you like, so taste and adjust accordingly.
- Let the rice simmer: Don’t rush the rice! Let it simmer on low heat to absorb the coconut milk properly for that perfect creamy texture.
Serving Suggestions
- Add avocado: For a creamy texture, serve the bowl with slices of fresh avocado.
- Pair with a salad: A light green salad with a tangy vinaigrette would make a perfect side dish.
- Make it a wrap: Use the ingredients to make a healthy wrap by placing them in a whole wheat or lettuce wrap.
- Top with nuts: For added crunch, sprinkle toasted almonds or cashews on top.
Fun Fact
Did you know that mangoes are packed with vitamin C? They’re not only delicious but also great for boosting your immune system and promoting healthy skin. Plus, coconut rice adds a touch of creaminess and a tropical flavor that pairs perfectly with the fresh salsa!
Conclusion
This Salmon Bowl with Coconut Rice and Mango Salsa is a perfect combination of fresh, tropical flavors and hearty ingredients. The creamy coconut rice, flavorful salmon, tangy mango salsa, and spicy mayo make each bite exciting and satisfying. Whether you’re looking for a quick dinner, meal prep for the week, or a tasty lunch, this recipe is versatile, healthy, and full of flavors. Give it a try, and I’m sure it’ll become a new favorite in your recipe rotation!
