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Mango Salmon Bowls with Coconut Rice

These mango salmon bowls are a perfect tropical summertime dinner with sweet flavors of mango coated salmon, mango bits, and sweet coconut rice. It's a filling, healthy dinner.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Lunch
Cuisine: Mediterranean
Keyword: mango, salmon
Servings: 2 bowls
Author: The Kitchen Prep


For Coconut Rice

  • 1 tablespoon olive oil
  • 1 cup jasmine rice
  • ¾ cups water
  • ½ cup coconut milk
  • ¼ teaspoon salt

For Mango Dressing:

  • ½ cup diced mango
  • Juice of 1 lime
  • 2 teaspoons honey
  • 2 tablespoons coconut milk
  • Sprinkle of salt
  • cup olive oil or melted coconut oil*

For Salmon

  • 1 tablespoon coconut or olive oil
  • 2 4-6 oz. Alaska salmon fillets fresh or thawed from frozen
  • 2 teaspoons blackened seasoning
  • Sea salt to taste

For Slaw:

  • 1 ½ cups prepared coleslaw cabbage blend
  • ¼ cup Mango Dressing

Additional ingredients

  • ¼ cup diced mango
  • Cilantro if desired
  • Lime wedges if desired


  • Make Rice: Heat a tablespoon of olive oil in a small saucepan over medium-high heat. Add rice and salt, and mix to coat the rice with the oil. Stir in water and coconut milk. Bring to a boil, then reduce heat to medium and cover the pot with a lid and let 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.
  • Meanwhile, make Mango Dressing: 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.
  • Make salmon: Preheat the oven to 375 degrees. In an oven-safe skillet, heat oil over high heat. Season salmon with blackened seasoning and salt. Place salmon in hot skillet and sear for about 2 minutes on one side; flip and sear for about 1 minute, then transfer skillet to oven. Bake for about 3-5 minutes or until the salmon is cooked through {should flake easily with a fork}.
  • Make Slaw: Combine prepared coleslaw cabbage mix with ¼ cup of Mango Dressing.
  • Assemble Bowls: In the bottom of each bowl, place rice as a base. Divide slaw evenly between bowls. Place cooked salmon fillets on top of slaw in each bowl; 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.


*If you use coconut oil, make sure to use ingredients that are room temperature so that oil doesn't solidify. If the oil becomes grainy or solid in the dressing or slaw, heat in the microwave for 30 seconds to melt.