Tropical Coconut Rice Salmon Bowls with Mango Salsa

Coconut Rice Salmon Bowls with Mango Salsa are like a tropical vacation in a bowl, bursting with vibrant flavors and textures that dance on your palate. Imagine the creamy coconut rice serving as a soft pillow for perfectly seared salmon, all topped with a refreshing mango salsa that brings the sunshine straight to your kitchen. Greek meatball bowl recipe.

This dish has a special place in my heart. I remember the first time I made it; I was attempting to impress my friends during a summer gathering. The aroma wafting through the air had everyone eagerly awaiting dinner, and let me tell you, there was no leftover rice! Perfect for any occasion, these bowls promise an explosion of flavor that will have your taste buds doing the hula.

Ingredients for Coconut Rice Salmon Bowls with Mango Salsa

For more inspiration, check out this Teriyaki Salmon Sushi Bowl recipe.

Here’s what you’ll need to make this delicious dish:

• Salmon Fillets: Fresh or frozen salmon works well; just ensure it’s thawed before cooking.
• Coconut Milk: Use full-fat coconut milk for a creamy texture that complements the rice beautifully.
• Jasmine Rice: A fragrant rice that pairs perfectly with coconut milk; rinse it before cooking for best results.
• Mango: Choose ripe mangos for sweetness; they should give slightly when pressed.
• Red Onion: Adds crunch and sharpness to the salsa; use finely diced pieces to balance flavors.
• Lime Juice: Freshly squeezed lime juice enhances the brightness of the salsa and fish.
• Cilantro: Fresh cilantro adds an herbaceous note; feel free to adjust based on your taste.
• Salt and Pepper: Essential seasonings to enhance all flavors; season generously but taste as you go.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Coconut Rice Salmon Bowls with Mango Salsa

Follow these simple steps to prepare this delicious dish:

Step 1: Prepare the Coconut Rice

Rinse 1 cup of jasmine rice under cold water until it runs clear. In a saucepan, combine the rinsed rice, one can (13.5 oz) of coconut milk, and one cup of water. Add a pinch of salt. Bring to a boil over medium heat.

Step 2: Cook the Rice

Once boiling, reduce the heat to low and cover the pot. Allow it to simmer for about 15-20 minutes or until all the liquid is absorbed. Once done, remove from heat and let it sit covered for an additional five minutes.

Step 3: Make the Mango Salsa

While the rice cooks, prepare your mango salsa. Dice one ripe mango into small cubes and chop half of a red onion finely. In a bowl, combine them with juice from one lime and a handful of chopped cilantro. Season with salt and pepper to taste.

Step 4: Cook the Salmon

Season two salmon fillets generously with salt and pepper. Heat a non-stick skillet over medium-high heat and add a splash of oil. Once hot, place the salmon skin-side down (if applicable) in the skillet. Cook for about six minutes on each side or until cooked through but still tender.

Step 5: Assemble Your Bowls

Scoop some fluffy coconut rice into bowls as your base layer. Top each bowl generously with cooked salmon fillets followed by spoonfuls of vibrant mango salsa.

Step 6: Serve and Enjoy

Transfer to plates while drizzling any remaining lime juice over everything for that extra zing! Enjoy immediately while basking in your culinary triumph.

Now you have everything you need to create these mouthwatering Coconut Rice Salmon Bowls with Mango Salsa! Get ready to impress yourself – and anyone lucky enough to share in this delicious experience! Southwest steak bowl recipe.

Perfecting the Cooking Process

Start by cooking the coconut rice, allowing it to absorb all that creamy goodness. While the rice cooks, season your salmon and sear it perfectly in a hot pan. Assemble your fresh mango salsa as the finishing touch!

Add Your Touch

Feel free to swap out salmon for chicken or turkey if you’re feeling adventurous! Add a pinch of chili powder for heat or toss in some bell peppers for added crunch. Customize your salsa with any seasonal fruits you love!

Storing & Reheating

Store leftover Coconut Rice Salmon Bowls in airtight containers in the fridge for up to three days. Reheat gently in the microwave, adding a splash of coconut milk for extra creaminess if needed.

It was one of those lazy Sundays when I first made these Coconut Rice Salmon Bowls. My friends raved about it, and now it’s their go-to dish whenever they visit!

FAQs :

What are the main ingredients in Coconut Rice Salmon Bowls with Mango Salsa?

Coconut Rice Salmon Bowls with Mango Salsa feature a delicious combination of coconut rice, fresh salmon, and vibrant mango salsa. The key ingredients include jasmine rice cooked in coconut milk, which gives it a creamy texture. For the salmon, you can use either grilled or baked fillets seasoned with salt and pepper. delicious dessert pairing The mango salsa adds a refreshing touch, made from diced mangoes, red onion, cilantro, and lime juice. This dish is not only flavorful but also packed with nutrients.

Can I substitute salmon in this recipe?

Absolutely! If you’re looking for an alternative to salmon in your Coconut Rice Salmon Bowls with Mango Salsa, consider using chicken or turkey fillets. Both options will provide a delicious protein source while maintaining the dish’s overall appeal. tzatziki chicken salad You could also try grilled shrimp or tofu for a plant-based version. Just ensure that the cooking time adjusts accordingly based on your chosen protein.

How do I prepare coconut rice for this dish?

To prepare coconut rice for your Coconut Rice Salmon Bowls with Mango Salsa, start by rinsing one cup of jasmine rice under cold water until the water runs clear. Then, combine the rinsed rice with one cup of coconut milk and one cup of water in a saucepan. Add a pinch of salt for flavor. Bring it to a boil, then reduce the heat to low and cover it. Simmer for about 15-20 minutes until the rice absorbs all the liquid and becomes tender.

How can I store leftover Coconut Rice Salmon Bowls?

If you have leftovers from your Coconut Rice Salmon Bowls with Mango Salsa, store them in an airtight container in the refrigerator. They should remain fresh for up to three days. When you’re ready to enjoy your leftovers, reheat them gently in the microwave or on the stovetop over low heat. To maintain flavor and texture, consider adding a splash of coconut milk when reheating to keep the rice moist.

Conclusion for Coconut Rice Salmon Bowls with Mango Salsa :

Coconut Rice Salmon Bowls with Mango Salsa offer a delightful blend of flavors that is both satisfying and nutritious. By using coconut milk to prepare fluffy rice and pairing it with fresh salmon and zesty mango salsa, this dish stands out in any meal rotation. It’s versatile enough to accommodate various proteins while remaining easy to prepare. Enjoy this vibrant bowl as part of your weekly meal prep or as a special dinner treat.

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Coconut Rice Salmon Bowls with Mango Salsa

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Coconut Rice Salmon Bowls with Mango Salsa are a tropical delight that brings a burst of flavor and color to your table. Creamy jasmine rice cooked in coconut milk serves as the perfect base for seared salmon, while fresh mango salsa adds a refreshing zing. This dish is not only visually stunning but also incredibly satisfying, making it a fantastic choice for weeknight dinners or special occasions. Dive into this easy-to-make recipe and transport your taste buds to a sunny beach with every bite.

• Total Time: 40 minutes
• Yield: Serves 2

Ingredients

Scale 1x2x3x

• 2 salmon fillets (6 oz each)
• 1 cup jasmine rice
• 1 can (13.5 oz) full-fat coconut milk
• 1 cup water
• 1 ripe mango, diced
• 1/2 small red onion, finely diced
• Juice of 1 lime
• 1/4 cup fresh cilantro, chopped
• Salt and pepper to taste

Instructions

1. Rinse jasmine rice under cold water until clear. In a saucepan, combine rice, coconut milk, water, and a pinch of salt. Bring to a boil.
2. Reduce heat to low, cover, and simmer for 15-20 minutes until liquid is absorbed. Let sit covered for an additional 5 minutes.
3. While the rice cooks, prepare the mango salsa by combining diced mango, red onion, lime juice, cilantro, salt, and pepper in a bowl.
4. Season salmon fillets with salt and pepper. Heat oil in a skillet over medium-high heat and cook salmon for about six minutes on each side until cooked through.
5. To serve, scoop coconut rice into bowls, top with salmon fillets and mango salsa.

• Author: Jennifer
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Main
• Method: Cooking
• Cuisine: Tropical

Nutrition

• Serving Size: 1 bowl (approx. 400g)
• Calories: 550
• Sugar: 10g
• Sodium: 250mg
• Fat: 30g
• Saturated Fat: 14g
• Unsaturated Fat: 16g
• Trans Fat: 0g
• Carbohydrates: 47g
• Fiber: 3g
• Protein: 31g
• Cholesterol: 90mg

Keywords: Feel free to substitute salmon with chicken or shrimp if desired. Add chili powder for heat or seasonal fruits to customize your salsa.