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Coconut Rice Salmon Bowl

Coconut Rice Salmon Bowl with avocado, mango, cucumber, all drizzled with a coconut milk dressing
  • Serves:  4
  • Prep Time:  20 min
  • Cook Time:  15 min

Ingredients

Coconut Milk Dressing

  • 1 (14-ounce) can full fat coconut milk
  • 2 tablespoons fish sauce
  • ¼ cup brown sugar
  • 1 tablespoon soy sauce
  • 1 teaspoon lime zest
  • 2 tablespoons fresh lime juice (from 1 lime)
  • 1-2 teaspoons Sriracha, plus more for serving

Salmon Bowl

  • 1 (1-pound) salmon fillet
  • ½ teaspoon kosher salt
  • 4 cups Coconut Rice
  • 1 mango, peeled, pitted, and sliced
  • 3 Persian cucumbers, sliced
  • 1 avocado, sliced
  • 1 cup edamame, cooked
  • ¼ cup minced fresh cilantro, for garnish
  • ½ cup toasted coconut, for garnish
  • Sesame seeds, for garnish (optional)
  • 1 small Fresno pepper, thinly sliced, for garnish (optional)

Method

  1. Preheat the oven to 350°F with a rack in the center position. Line a rimmed sheet pan with aluminum foil or parchment paper.
  2. Make the dressing. In a small bowl, whisk together the coconut milk, fish sauce, brown sugar, soy sauce, lime zest, lime juice and sriracha. Reserve ½ cup of dressing in a separate small bowl.
  3. Make the salmon. Place the salmon on the prepared sheet. Brush salmon with the reserved ½ cup dressing. Roast for 15 minutes, or until the salmon easily flakes apart with a fork.
  4. Divide the coconut rice among 4 bowls. Top with the salmon, mango, cucumber, avocado, and edamame. Garnish with cilantro, toasted coconut, and sesame seeds and Fresno pepper, if using. Drizzle with the remaining dressing and serve.