Description
Vibrant and flavorful bowls featuring marinated grilled salmon served over creamy coconut rice and topped with a fresh mango salsa for a tropical twist.
Ingredients
- For the Salmon:
- 12 ounces salmon fillets
- 1/2 cup coconut aminos (or low-sodium soy sauce)
- 2 tablespoons Dijon mustard
- 2 tablespoons rice vinegar
- 1 tablespoon sesame seed oil
- Sea salt and black pepper to taste
- For the Coconut Rice:
- 1 cup uncooked jasmine rice
- 1 can (13.5 oz) full-fat coconut milk
- 1/2 cup water
- 1/2 teaspoon salt
- For the Mango Salsa:
- 1-2 ripe mangoes, diced
- 1/2 red bell pepper, finely diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- Pinch of salt and pepper
Instructions
- Begin by preparing the salmon marinade. In a medium bowl, whisk together the coconut aminos, Dijon mustard, rice vinegar, sesame seed oil, salt, and pepper. Add the salmon fillets to the marinade, ensuring they are well coated. Marinate in the refrigerator for at least 30 minutes.
- While the salmon marinates, cook the coconut rice. Rinse the jasmine rice until the water runs clear. In a medium pot, combine the rinsed rice, full-fat coconut milk, water, and salt. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15-20 minutes, or according to your rice package instructions, until the liquid is absorbed and the rice is tender.
- Next, prepare the mango salsa. In a separate medium bowl, gently combine the diced mangoes, finely diced red bell pepper, finely chopped red onion, chopped fresh cilantro, and lime juice. Season with a pinch of salt and pepper. Set aside.
- Preheat your grill to high (around 550°F/290°C). Place the marinated salmon fillets, skin-side down, on the hot grill. Cook for 4-5 minutes. Flip the salmon and cook on the flesh side for another 1-2 minutes, or until cooked to your desired doneness (internal temperature should reach 145°F/63°C). Alternatively, you can bake the salmon in a preheated 400°F (200°C) oven for 12-15 minutes.
- To assemble the bowls, scoop the warm coconut rice into serving bowls. Top with a salmon fillet and a generous spoonful of the fresh mango salsa.
- Serve immediately for a delightful and vibrant meal.
Notes
- Marinate the salmon for up to 2 hours for more flavor, but no longer to avoid over-marinating.
- If using soy sauce instead of coconut aminos, adjust salt levels as soy sauce is saltier.
- For a dairy-free and gluten-free option, stick with coconut aminos.
- Store leftovers in the fridge for up to 2 days; reheat gently to maintain texture.