Salmon Bowl with Coconut Rice

1: Cover salmon with olive oil and seasonings.

2: Place salmon on a sheet pan lined with parchment paper and convection bake at 400°F for 9-12 minutes.

3: Combine mangos, red cabbage, green cabbage, carrot, red onion, cilantro, lime juice, and honey in a bowl for the mango salsa and store in the fridge.

4: For spicy mayo, add desired amount of mayonnaise, sriracha, and honey to a bowl and mix.

5: Rinse jasmine rice until the water runs clear, then drain.

6: Add rice, coconut milk, water, and salt into a saucepan over medium-high heat.

7: Add bay leaf and olive oil to prevent sticking, then stir until most of the water is absorbed.

8: Cover and simmer on low for about 15-20 minutes.

9: Serve salmon bowl with avocado and top with chopped cilantro.