Coconut Rice Salmon Bowls with Mango Salsa

The vibrant hues of diced mango and red bell pepper catch my eye first. They contrast so well with the golden grilled salmon. Meanwhile, the subtle coconut aroma from the rice warms my kitchen. I love making Coconut Rice Salmon Bowls With Mango Salsa. These bowls bring tropical flavors that feel indulgent but light. Each bite balances savory salmon with sweet salsa tang. The creamy rice base ties it all together perfectly.

These bowls come together in about an hour. That makes them great for weeknight dinners. Time is short for busy moms like me. I prep components ahead often. Leftovers work well for lunch the next day. Professionals and picky eaters appreciate the fresh, healthy appeal. This dish impresses family or colleagues easily.

Why You’ll Love This Recipe

• Tropical Flavor Burst: First, the sweet mango salsa refreshes. It cuts through savory salmon nicely. This creates an exotic taste. It transports you to a beachside getaway.
• Quick and Easy Prep: Marinating and cooking take under an hour. So, these bowls fit busy schedules. You won’t sacrifice flavor at all.
• Healthy Yet Satisfying: Lean protein packs these bowls. Fiber-rich rice adds substance. Fresh veggies bring vibrancy. Overall, they nourish comfortably.
• Versatile Meal Option: Customize with extra toppings. Serve as light lunch or dinner. The whole family enjoys this staple.
• Make-Ahead Friendly: Salsa and rice store well. This saves time on hectic days. I rely on that often.

Coconut Rice Salmon Bowls With Mango Salsa Ingredients

I cherish the creamy coconut rice in these bowls. It pairs with savory marinated salmon beautifully. Bright mango salsa adds excitement. These textures blend harmoniously. They feel comforting yet thrilling. Fresh ingredients like ripe mangoes elevate everything. Wild-caught salmon ensures vibrant taste too. Better results come from quality choices always.

Salmon fillets: These provide a flaky base. They offer protein richness. The marinade absorbs deeply for savory notes.

Coconut aminos: This adds subtle sweetness. It brings umami to the marinade. Saltiness stays balanced nicely.

Dijon mustard: It contributes tangy sharpness. This balances the salmon’s richness well.

Rice vinegar: Acidity brightens the marinade. Overall freshness enhances greatly.

Sesame seed oil: Nutty depth infuses here. It complements Asian-inspired elements perfectly.

Sea salt and black pepper: These season simply. Natural flavors shine through easily.

Jasmine rice: This forms a tender base. Aromatic qualities pair with coconut milk. Creaminess results delightfully.

Full-fat coconut milk: It creates lush rice. Subtle sweetness ties the bowl together. Tropical essence emerges.

Water: This helps fluffy consistency. Non-sticky coconut rice achieves easily.

Salt: It enhances rice sweetness. Overwhelming never happens.

Ripe mangoes: Juicy sweetness delivers. Tropical vibrancy tops the salsa freshly.

Red bell pepper: Crunch adds here. Mild sweetness brings color contrast. Texture improves in salsa.

Red onion: Sharp bite comes fresh. It balances mango sweetness well.

Fresh cilantro: Herbaceous brightness provides. Green pop enhances salsa vibrantly.

Lime juice: Zesty acidity adds. Salsa flavors tie together. Richness cuts through nicely.

Pinch of salt and pepper: Light seasoning amplifies. Fresh profile becomes bold.

Note: You can find the complete list of ingredients and exact measurements in the printable recipe card at the bottom of the post.

How to Make Coconut Rice Salmon Bowls With Mango Salsa

Step 1: Prepare the Salmon Marinade

First, grab a medium bowl. Whisk coconut aminos together. Add Dijon mustard next. Include rice vinegar now. Stir in sesame seed oil. Season with salt and pepper. This creates a flavorful base. Coat salmon fillets thoroughly. Refrigerate for at least 30 minutes. Tangy umami notes infuse the fish. Juicy, well-seasoned results follow. Over-marinating avoids mushiness.

Step 2: Cook the Coconut Rice

Start by rinsing jasmine rice. Do this until water runs clear. Excess starch removes for fluffier texture. Combine rice with coconut milk. Add water and salt to the pot. Bring to a boil first. Then, reduce heat to low. Cover and simmer for 15-20 minutes. Liquid absorbs fully. Rice becomes tender. Coconut milk adds creaminess. Subtle sweetness complements salmon perfectly.

Step 3: Make the Mango Salsa

Gather a medium bowl. Dice ripe mangoes gently. Finely chop red bell pepper. Add chopped red onion. Include fresh cilantro. Squeeze in lime juice. Mix all together lightly. Season with salt and pepper pinch. Fresh flavors enhance brightly. Let it sit briefly. Ingredients meld for optimal taste.

Step 4: Grill or Bake the Salmon

Preheat grill to high heat. Aim for 550°F. Place salmon skin-side down. Cook for 4-5 minutes. Flip carefully now. Cook flesh side 1-2 minutes more. Internal temperature reaches 145°F. Flaky doneness achieves. Alternatively, bake at 400°F. Use oven for 12-15 minutes. Grilling isn’t always possible. This keeps salmon moist. Tropical marinade notes infuse deeply.

Step 5: Assemble and Serve the Bowls

Scoop warm coconut rice into bowls. Use as the base. Top with grilled salmon fillet. Add generous mango salsa portion. Layers create balance. Presentation looks vibrant. Enjoy immediately. Fresh textures contrast delightfully. Flavors pop together.

Pro Tips for Success

• Marinate Mindfully: Limit to 2 hours max. Acids prevent mushy fish. Flavor absorbs optimally.
• Rinse Rice Thoroughly: Always rinse jasmine well. Gummy texture avoids in rice. Coconut component stays perfect.
• Adjust for Soy: Swap coconut aminos for soy. Reduce salt since it’s saltier. Dish won’t overpower.
• Check Doneness Precisely: Use thermometer for 145°F. Salmon stays juicy. No drying on grill or oven.
• Prep Salsa Fresh: Make just before serving. Crisp texture maintains. Vibrant color stays too.

How to Serve Coconut Rice Salmon Bowls With Mango Salsa

Garnishes

I sprinkle extra cilantro often. Sesame seeds add nutty finish too. This enhances tropical vibe. Squeeze fresh lime before eating. Flavors brighten instantly. Zesty pop emerges. Simple touches invite more. Bowls feel vibrant and welcoming.

Side Dishes

Pair with crisp cucumber salad. Dress in rice vinegar. Refreshing crunch complements rice. Steamed edamame works well. Light green salad adds veggies. Use ginger dressing. Round out the meal. Keep sides simple. Main flavors shine through.

Creative Ways to Present

Layer in a mason jar. Perfect for on-the-go lunch. It looks appealing. Travels easily too. For family style, use a platter. Arrange components separately. Guests build their bowls. Golden salmon and salsa shine. This adds fun interaction. Dinner becomes engaging.

Make Ahead and Storage

Storing Leftovers

I use airtight containers for leftovers. Store in the fridge. They keep up to 2 days. Freshness preserves well. Separate salsa if possible. Juices avoid sogginess. Quick meals grab easily later.

Freezing

Wrap cooled salmon individually. Use plastic for freezing. Store up to a month. Rice and salsa freeze separately. Best when fresh though. Portion them out. Thaw overnight in fridge. Reheat to maintain texture. Assembled bowls avoid freezing. Mushiness prevents nicely.

Reheating

Gently reheat in 350°F oven. Cover with foil. Takes 10-12 minutes. Moisture and flavor keep. Microwave works quicker. Use short bursts. Stir rice midway. Cover to steam. Flaky salmon retains. No drying occurs.

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