Tropical Salmon Rice Bowl! This healthful, hearty meal is served with a tangy slaw and mango dressing, capturing the flavors of steamy summer nights in the tropics.
For Rice Heat a tablespoon of olive oil in a small saucepan over medium-high heat. Add rice & salt; mix to coat the rice with the oil. Stir in water & coconut milk. Bring to a boil, then reduce heat & cover pot with a lid; simmer until most of the liquid is absorbed.
Stir the rice, then cover with the lid once again and reduce heat to low. Let the rice cook until tender, about 12-15 more minutes. Fluff with a fork when done.
For Mango Dressing Meanwhile, in the bowl of a food processor, puree diced mango, fresh lime juice, honey, coconut milk and salt until smooth. With the processor running, drizzle in the oil until fully blended and emulsified. Set aside until ready to use.
For Salmon Preheat the oven to 375°F. In an oven-safe ear skillet, heat oil over medium-high heat. Season salmon with blackened seasoning & Ssalt. Sear salmon in hot skillet. 2 minutes on each side.; transfer skillet to oven.
Bake for about 3-5 minutes or until the salmon is cooked through {should flake easily with a fork}. For Slaw Combine prepared coleslaw cabbage mix with ¼ cup of Mango Dressing. Set aside.
Assemble Bowls Spoon rice into each bowl. Top with slaw & salmon. Add diced mango to each dish. Drizzle Mango Dressing over the top of each bowl and garnish with sprigs of cilantro and lime wedges if desired.