Simple Recipes for Every Day
Coconut Rice Salmon Bowl
- Serves: 4
- Prep Time: 20 min
- Cook Time: 15 min
Ingredients
Marinade
- 1 (14-ounce) can full fat coconut milk
- 2 tablespoons fish sauce
- ¼ cup brown sugar
- 1 tablespoon soy sauce
- 2 limes, zest and juice
- 2 teaspoons sriracha
Salmon
- 1 (1-pound) salmon fillet
- 4 cups coconut rice, prepared
- 1 mango, peeled, pitted, and sliced
- 3 Persian cucumbers, sliced
- 1 avocado, sliced
- 1 cup edamame, cooked
- 1 green onion, thinly sliced
- ¼ cup minced cilantro
- ½ cup toasted coconut
- sesame seeds (optional)
- 1 small Fresno pepper, thinly sliced (optional)
Method
Preheat the oven to 325°F with a rack in the center position. Line a large, rimmed sheet pan with aluminum foil or parchment paper.
Make the marinade. In a small bowl, whisk the coconut milk, fish sauce, brown sugar, soy sauce, lime zest, lime juice and sriracha together.
Place the salmon on the lined baking sheet. Brush salmon with ½ cup of the marinade (reserve the rest to drizzle on the bowl).
Transfer to the oven and bake for 15 minutes, or until the salmon easily flakes apart with a fork.
To serve, place 1 cup of coconut rice in a bowl. Top each bowl with one quarter of the salmon, mango, cucumber, avocado and edamame. Sprinkle with green onions, cilantro, toasted coconut, and sesame seeds and Fresno pepper, if using.
Drizzle with remaining dressing and serve.