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Coconut Rice Salmon Bowls with Mango Salsa

Coconut Rice Salmon Bowls with Mango Salsa offer a tropical escape in every bite. This vibrant dish features creamy jasmine rice infused with coconut milk, perfectly baked salmon, and a refreshing mango salsa that bursts with flavor. Ideal for weeknight dinners or special gatherings, these bowls are not only visually stunning but also easy to prepare, ensuring you impress your guests or treat yourself to a gourmet experience at home.

  • Total Time: 40 minutes
  • Yield: Serves 2

Ingredients

Scale
  • 1 cup jasmine rice
  • 1 cup full-fat coconut milk
  • 1 cup water
  • 2 salmon fillets (about 6 oz each)
  • 1 ripe mango, diced
  • 1/2 medium red onion, finely chopped
  • 1/4 cup fresh cilantro, chopped
  • Juice of 1 lime
  • Salt and pepper to taste

Instructions

  1. Rinse jasmine rice under cold water until clear. In a saucepan, combine rice, coconut milk, and water; bring to a boil, then simmer on low for 15 minutes until liquid is absorbed.
  2. Preheat the oven to 400°F (200°C). Place salmon on a parchment-lined baking sheet. Drizzle with lime juice, salt, and pepper. Bake for 12-15 minutes until flaky.
  3. While the salmon cooks, mix mango, red onion, cilantro, lime juice, salt, and pepper in a bowl for the salsa.
  4. To serve, scoop coconut rice into bowls and top with salmon pieces and mango salsa.
  • Author: Natalia
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Main
  • Method: Baking
  • Cuisine: Tropical

Nutrition

  • Serving Size: 1 bowl (approx. 340g)
  • Calories: 590
  • Sugar: 9g
  • Sodium: 350mg
  • Fat: 31g
  • Saturated Fat: 14g
  • Unsaturated Fat: 16g
  • Trans Fat: 0g
  • Carbohydrates: 54g
  • Fiber: 3g
  • Protein: 34g
  • Cholesterol: 75mg

Keywords: - For added flavor, substitute chicken broth for water when cooking the rice. - Feel free to swap out salmon for grilled chicken or shrimp for variations.