Description
This vibrant and healthy salmon bowl combines fluffy coconut rice with tender salmon, creamy avocado, sweet mango, crunchy cucumber, and a zippy coconut milk dressing. It’s perfect for a fresh and customizable dinner.
Ingredients
Scale
Coconut Milk Dressing:
- 1 (14-ounce) can full-fat coconut milk
- 2 tablespoons fish sauce
- ¼ 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
- ½ teaspoon kosher salt
- 4 cups coconut rice
- 1 mango, peeled, pitted, and sliced
- 3 Persian cucumbers, sliced
- 1 avocado, sliced
- 1 cup edamame, cooked
- ¼ cup minced fresh cilantro, for garnish
- ½ cup toasted coconut, for garnish
- Sesame seeds, for garnish (optional)
- 1 small Fresno pepper, thinly sliced, for garnish (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and position a rack in the center. Line a rimmed sheet pan with aluminum foil or parchment paper.
- Make the Coconut Milk 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 this dressing in a separate small bowl for brushing on the salmon.
- Prepare the Salmon: Place the salmon fillet on the prepared sheet pan. Brush the salmon with the reserved ½ cup of the coconut milk dressing. Roast the salmon in the preheated oven for 15 minutes, or until it easily flakes apart with a fork.
- Assemble the Bowls: Divide the cooked coconut rice among 4 bowls. Top each bowl with the roasted salmon, mango slices, cucumber slices, avocado slices, and cooked edamame.
- Garnish and Serve: Garnish the bowls with minced fresh cilantro, toasted coconut, and sesame seeds, if using. Add thinly sliced Fresno pepper for a touch of heat, if desired. Drizzle the remaining coconut milk dressing over the top of each bowl before serving.
Notes
- Adjust the level of Sriracha based on your heat preference.
- Substitute fish sauce with soy sauce for a vegetarian option.
- Prep Time: 20 minutes
- Cook Time: 15 mins
- Category: dinner
- Method: Baking
- Cuisine: Tropical / Asian Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 1125
- Sugar: 14g
- Sodium: 800mg
- Fat: 65g
- Saturated Fat: 27g
- Unsaturated Fat: 35g
- Trans Fat: 0g
- Carbohydrates: 82g
- Fiber: 6g
- Protein: 37g
- Cholesterol: 95mg