Coconut Rice Salmon Bowl

Story by Holly
Coconut Rice Salmon Bowl
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Tender salmon pairs perfectly with rice simmered in coconut milk in this fresh dish. Topped with avocado, mango, cucumber, and a zippy sauce that pulls the whole bowl together, you’re guaranteed to return this recipe again and again.


It has all the flavors of an exotic vacation, which is exactly what I need these days.

Coconut Rice Salmon Bowl

I am a little obsessed with bowls right now and I’ll be the first to admit that we do not have enough of them on our site. But fear not, we are working hard to remedy that problem.

This quinoa bowl has been a rock solid lunch option for sometime now, and this chicken teriyaki bowl is a favorite go to for dinners in my family.

While these bowls will remain staples in our home, I must say that this new salmon bowl is TAKING OVER!

Coconut Rice Salmon Bowl

Have you ever made a dish for dinner and it made you feel like you struck gold? Well, I certainly did with this dish and here’s why:

  • My kids happily ate ALL the components of the dish. Score!
  • It’s over the top healthy.
  • It’s so simple to make thanks to my trusty rice cooker and fast cooking salmon. A true 30 minute meal.
  • It has all the flavors of an exotic vacation, which is exactly what I need these days

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. You may poo-poo the idea of doing this, but with picky eaters and a severe dairy allergy, we have found what works for us.

THIS Salmon bowl WORKS FOR US!

For starters, I am trying to add more salmon into our everyday routine. So far we’ve been making this green curry salmon, this roasted salmon with spring pesto, and this simple salmon salad and I am excited to add this dish to my weekly routine as well.

What type of salmon should you use for this dish?

It all depends on your tastebuds.

  • King or Chinook salmon is the largest. It is high in fat content, rich in omega-3s and has the best buttery texture!
  • Sockeye has a beautiful deep red flesh and a slightly stronger flavor.
  • Coho salmon has a mild flavor and the flesh is usually lighter in color.
Coconut Rice Salmon Bowl

If you try this recipe, we’d love to hear about it! Be sure to snap a photo, add it to your Instagram feed or stories and tag @themodernproper and #themodernproper if you do! We’d love for you to leave a comment on the post and be sure to tell your friends where you discovered the recipe!

Coconut Rice Salmon Bowl

Serves 4

Coconut Rice

1 cup jasmine rice
1 (14 oz) can coconut milk
2 oz water
1/2 tsp salt

Salmon Marinade

1 (16 oz) salmon fillet
1 (14 oz) can coconut milk, divided (you only need 1/2 cup for the marinade)
1 tbsp fish sauce
1 lime, juiced
1/4 cup brown sugar

Ingredients

1 cup coconut milk (left over from the can you used for the marinade)
1 tbsp fish sauce
1 tbsp brown sugar
1 tbsp soy sauce
1 lime, zest and juice
2 tsp sriracha

Ingredients

1 mango, sliced
2 cups baby spinach, raw
3 persian cucumbers, sliced
1 avocado, sliced
1 small red pepper, sliced
1 cup edamame, cooked
1 green onion, thinly sliced
1 small bunch cilantro
1/2 cup toasted coconut, optional
sesame seeds, optional

Method

Coconut Rice:

Place the rice in a medium sized saucepan with water, coconut milk, and salt. Place the pot over high heat and, bring the liquid to a boil. Stir and reduce the heat to simmer and cover the pot tightly with the lid. Continue cooking for 15 minutes.

Remove the pot from the heat and let stand 10 minutes, covered. Fluff with fork and serve.

Alternatively, place all ingredients in a rice cooker and set to cook.

Salmon:

Heat oven to 325° F. In a small bowl, whisk the marinade ingredients together. Place the salmon on a large sheet of aluminum foil or parchment fitted on a rimmed baking sheet. Top the salmon with the marinade. Cook in the oven for 15 minutes until the flesh easily flakes apart with a fork.

While salmon is cooking, prepare the coconut dressing. In a large bowl, add the 1 cup of coconut milk, fish sauce, brown sugar, soy sauce, zest and juice of a lime and sriracha. Whisk until ingredients are well combined.

To serve:

Place one scoop of coconut rice in a bowl. Top with 1/4 of the salmon, mango, cucumber, spinach, avocado, red pepper, and edamame. Sprinkle with green onions, cilantro, toasted coconut and sesame seeds.

Drizzle with the dressing and serve.