Description
This Coconut Rice Salmon Bowl recipe is a delightful combination of flavors and textures. Tender, flaky salmon is served over fragrant coconut rice and topped with a colorful array of fresh mango, cucumber, avocado, and edamame. Drizzled with a creamy coconut milk dressing and garnished with cilantro, toasted coconut, and optional sesame seeds and Fresno peppers, this bowl is as visually appealing as it is delicious.
Ingredients
Units
Scale
Coconut Milk Dressing
- 1 (14-ounce) can full-fat coconut milk
- 2 tablespoons fish sauce
- 1/4 cup brown sugar
- 1 tablespoon soy sauce
- 1 teaspoon lime zest
- 2 tablespoons fresh lime juice (from 1 lime)
- 1-2 teaspoons Sriracha, plus more for serving
Salmon Bowl
- 1 (1-pound) salmon fillet
- 1/2 teaspoon kosher salt
- 4 cups Coconut Rice
- 1 mango, peeled, pitted, and sliced
- 3 Persian cucumbers, sliced
- 1 avocado, sliced
- 1 cup edamame, cooked
- 1/4 cup minced fresh cilantro, for garnish
- 1/2 cup toasted coconut, for garnish
- Sesame seeds, for garnish (optional)
- 1 small Fresno pepper, thinly sliced, for garnish (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F with a rack in the center position. Line a rimmed sheet pan with aluminum foil or parchment paper.
- Make the dressing: In a small bowl, whisk together the coconut milk, fish sauce, brown sugar, soy sauce, lime zest, lime juice, and Sriracha. Reserve ½ cup of dressing in a separate small bowl.
- Make the salmon: Place the salmon on the prepared sheet. Brush salmon with the reserved ½ cup dressing. Roast for 15 minutes, or until the salmon easily flakes apart with a fork.
Nutrition
- Serving Size: 1 bowl
- Calories: Approx. 540
- Sugar: 12g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 22g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 8g
- Protein: 26g
- Cholesterol: 45mg
