Tropical Coconut Rice Salmon Bowls with Mango Salsa
This dish combines tender, seared or baked salmon with creamy coconut rice and a refreshing mango salsa. It’s light, nutritious, and bursting with bright citrus, tropical sweetness, and zesty herbs — perfect for summer or anytime you want to feel like you’re on vacation.
Time:
Prep time: 20 minutes
Cook time: 25 minutes
Total time: 45 minutes
Servings: 2–3
Ingredients:
For the Salmon:
2 salmon fillets (skin on or off)
1 tbsp olive oil
1 tsp garlic powder
½ tsp paprika
Salt & pepper to taste
Optional: 1 tbsp soy sauce or lime juice for brushing
For the Coconut Rice:
1 cup jasmine or basmati rice (rinsed)
1 cup canned coconut milk (unsweetened, full fat)
¾ cup water
½ tsp salt
Optional: 1 tsp coconut oil or butter for extra richness
For the Mango Salsa:
1 ripe mango, diced
½ red bell pepper, diced
¼ cup red onion, finely chopped
2 tbsp cilantro, chopped
Juice of ½ lime
Pinch of salt
Optional: ½ jalapeno (finely minced, if you like heat)
Optional Add-ons:
Avocado slices
Cucumber ribbons
Toasted coconut flakes
Lime wedges
Baby spinach or arugula
Instructions:
1. Cook the Coconut Rice:
In a pot, combine rice, coconut milk, water, and salt.
Bring to a boil, reduce heat to low, cover, and simmer for 15–18 minutes until rice is tender and liquid is absorbed.
Let sit covered for 5 minutes, then fluff with a fork.
2. Make the Mango Salsa:
In a bowl, combine mango, red pepper, onion, cilantro, lime juice, and salt.
Chill while everything else cooks.
3. Cook the Salmon:
Pat salmon dry and season with garlic powder, paprika, salt, and pepper.
Heat oil in a skillet over medium heat.
Cook salmon 4–5 minutes per side until golden and cooked through.
Or bake at 200°C (400°F) for 12–15 minutes.
4. Assemble the Bowls:
Divide coconut rice into bowls.
Add salmon fillets, mango salsa, and any extras (avocado, greens, lime).
Sprinkle with toasted coconut or drizzle with a little extra lime juice if desired.
Tips:
Make it dairy-free & gluten-free: Naturally dairy-free; use gluten-free soy sauce or skip it.
For meal prep: Keep components separate and assemble when ready to eat.
Vegan option: Swap salmon for grilled tofu or tempeh and season the same way.
Frequently Asked Questions
Q: Can I use frozen mango?
A: Yes! Just thaw and drain it well before dicing.
Q: Can I grill the salmon?
A: Absolutely! Grill over medium heat, skin-side down first, 4–5 minutes per side.
Nutritional Information
Calories: 520
Protein: 32g
Carbs: 45g
Fat: 24g
Fiber: 4g
Sugar: 10g