Tropical Salmon Rice Bowl
Tropical Salmon Rice Bowl! This healthful, hearty summer meal is served with a tangy slaw and mango dressing, capturing the flavors of steamy summer nights in the tropics.
Servings: 2 bowls
Ingredients
For Coconut Rice
- 1 tablespoon olive oil
- 1 cup white rice
- ¾ cups water
- ½ cup coconut milk
- ½ teaspoon salt
For Mango Dressing:
- ½ cup diced mango
- Juice of 1 lime
- 2 teaspoons honey
- 2 tablespoons coconut milk
- Sprinkle of salt
- ⅓ cup olive oil
For Salmon
- 1 tablespoon olive oil or coconut oil
- 2 4-6 ounce salmon fillets fresh or thawed from frozen
- 2 teaspoons blackened seasoning
- ½ teaspoon sea salt
For Slaw:
- 1 ½ cups prepared coleslaw cabbage blend
- ¼ cup Mango Dressing
Additional ingredients
- ¼ cup diced mango
- 2 tablespoons cilantro if desired
- 2 lime wedges if desired
Instructions
For 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.
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 skillet, heat oil over medium-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}.
For Slaw
- Combine prepared coleslaw cabbage mix with ¼ cup of Mango Dressing. Set aside.
Assemble Bowls
- Spoon rice into each bowl 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.
Notes
Variations
- Thai-inspired. Skip the mango dressing and mangos and drizzle with store-bought peanut sauce instead. Add shredded carrot, radish and crunchy peanuts.
- Teriyaki Salmon Bowl. Use teriyaki sauce instead of mango dressing and chopped fresh pineapple instead of mango.
- Cuban-inspired. Use plain white rice. Swap mango chunks for black beans and finish off with a drizzle of mojo sauce and plantain chips.
- Vegan: Use a piece of seasoned, crispy/ pan-seared tofu instead of salmon.