Salmon Bowl with Coconut Rice
Serves 420 mins prep30 mins cook
This salmon bowl features tender salmon cubes baked with olive oil and seasonings, complemented by a fresh mango salsa and creamy coconut rice. It's a delightful mix of flavors perfect for dinner.
0 servings
What you need
Instructions
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.View original recipe