Salmon and Mango Coconut Rice Bowl
If you're in need of a fresh idea for salmon tonight, give this tasty dish a chance. It's a gorgeous little bowl of goodness that is so simple AND flavorful, you'll be revisiting it all season long. Makes 4 bowls.
16 oz piece of skinless salmon cut into 2 inch cubes
1 mango sliced
2 cucumbers. sliced
2 avocados, sliced
1 cup edamame (buy frozen and defrost)
1 scallion, sliced
1/2 cup coconut flakes, toasted (optional)
1 14 oz can coconut milk
1/4 cup brown sugar
1 Tblsp soy sauce
2 limes, zested and juiced
2 tsp Siracha
1 cup long-grain rice (Jasmine or Basmati)
3/4 cup coconut milk
1 Tblsp sugar
1/2 tsp salt
3/4 cup water
Heat oven to 325° F.
In a small bowl, whisk the marinade/dressing ingredients together.
Put salmon pieces in a bowl or plastic bag and pour 1/2 cup of the marinade over the salmon and toss. Let sit for 15-30 minutes.
Place the salmon on a sheet pan fitted with parchment paper. Cook the salmon in the oven for 15 minutes until the flesh flakes apart with a fork.
While the salmon is cooking, rinse the rice a few times and drain until the water runs almost clear.
Place rice in a medium, heavy-bottomed pot over medium-high heat with coconut milk, water, sugar and salt. When the liquid comes up to a boil, give it a good stir, scraping the bottom of the pot. Cover the pot and turn the heat to low. Cook for 15 minutes, then turn off the heat and let the rice rest for 10 minutes more. Add salt if needed.
To serve, place one scoop of coconut rice in a bowl. Top with 1/4 of the salmon, mango, cucumber, avocado and edamame. Sprinkle with green onions and toasted coconut.
Drizzle with the remaining dressing and serve.
Items available at The Pot Rack to assist in the making of this dish:
USA Commercial Sheet Pan
Kook White Ceramic Bowls