Salmon Coconut Rice Bowl

A deliciously fresh and tropical dish with savory salmon, coconut rice, and a vibrant mango salsa.

By @emmanuel.duverneau

Original recipe source

Cook time: 40 minutes

Servings: 4

Ingredients

• 1 lb salmon cut into cubes
• 1 Tbsp olive oil
• 0 salt
• 0 black pepper
• 0 smoked paprika to taste
• 0 chipotle chili powder to taste
• 0 garlic powder to taste
• 0 onion powder to taste
• 1 sheet parchment paper
• 2 mango chopped into cubes
• 1.5 cups red cabbage
• 1.5 cups green cabbage
• 1 large carrot julienned
• 0.25 medium red onion thinly sliced
• 0.25 cup cilantro chopped
• 0.5 medium lime juiced
• 1 Tbsp honey
• 0 mayonnaise
• 0 sriracha
• 0 honey
• 2 cups jasmine rice
• 14 oz coconut milk
• 0.5 cup water
• 0.5 tsp salt
• 1 optional bay leaf
• 1 Tbsp olive oil
• 1 ripe avocado sliced
• 0 cilantro chopped

Instructions

1. Preheat your convection oven to 400°F.
2. Cut salmon into cubes. Toss with olive oil, salt, pepper, smoked paprika, chipotle chili powder, garlic powder, and onion powder.
3. Place seasoned salmon on a sheet pan lined with parchment paper and bake for 9-12 minutes.
4. In a bowl, combine chopped mangoes, red and green cabbage, julienned carrot, and sliced red onion for salsa. Add salt, pepper, cilantro, lime juice, and honey.
5. Create the spicy mayo by mixing mayonnaise, sriracha, and honey in a bowl.
6. Rinse jasmine rice until water runs clear, then drain. Add rice, coconut milk, water, salt, bay leaf, and olive oil to a saucepan.
7. Bring to a simmer over medium-high heat until most of the water is absorbed. Cover and reduce heat to low, simmering for 15-20 minutes.
8. Serve coconut rice with salmon cubes and mango salsa. Top with avocado slices and cilantro.