Salmon Bowls For Dinner: A Meal That Makes the Whole Family Happy
Creamy coconut rice and sweet, refreshing mango slices give this healthy, simple salmon bowl recipe a lovely tropical vibe that is always welcome on our dinner tables. It’s become the norm in our home that we often serve “deconstructed meals”. For example, if we serve a salad, instead of eating the salad as a whole, we give the kids all the components separately on the plate. With picky eaters and allergies, serving meals this way means we have found a way to make everyone pretty happy at mealtime—the cook included! For this salmon bowl recipe, the adults get the whole salmon bowl and the kids get to pick and choose what elements they want. Let’s just say, THIS Salmon bowl WORKS FOR US!
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Our Favorite Salmon Rice Bowl Toppers
The best part of making these salmon rice bowls for dinner is the ability to use what you have on hand. This recipe calls for A LOT of ingredients, some of which you might already have on hand. However, if there is an ingredient that you don’t have or don’t love, no worries! Feel free to skip that one! Swap in something else you love, or just leave it out. No biggie. The point of dinners like this is that they’re go-with-the-flow. Here are the goodies we piled on this salmon bowl:
- Mango
- Spinach
- Cucumbers, preferably Persian or English (because yay for no peeling!)
- Avocado
- Red pepper
- Edamame
- Green onion
- Cilantro
- Toasted coconut
- Sesame seeds
How To Make This Coconut Rice Bowl Recipe
Making rice bowls for dinner is all about the prep. You’ll make the salmon. You’ll make the rice. You’ll chop a bunch of stuff. Then, assemble when ready! The rice bowl tastes just as good hot as it does at cool or at room temp, so you can work ahead a little bit (or even a day ahead) and assemble the bowls when it’s convenient. Here’s how we approach this recipe:
- Rice first! Making the coconut rice takes the longest, so tackle that first! Allow about 30 minutes start to finish. You could make the coconut rice a few days ahead of time, if need be, and store it in the fridge.
- Salmon second! Make the salmon. It’ll need about 15 minutes in the oven. You could also make this ahead—not more than a day ahead, though.
- Dressing third! Make the creamy coconut dressing! You could easily mix this dressing a few days ahead of time, or just do it while the salmon bakes and the rice simmers.
- Chopping fourth! Slice, dice, chop the cucumber, mango, avocado, red pepper and scallions.
- Assemble! Lay out all of the disparate ingredients, and then let everyone assemble as they please!
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Are you as obsessed as we are? Be sure to snap a photo of your coconut salmon bowl when you make it. Tag @themodernproper and #themodernproper on Instagram if you do!
