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Coconut Rice Salmon Bowl

Coconut Rice Salmon Bowl

Delicious Coconut Rice Salmon Bowl featuring tender salmon, creamy avocado, and zippy dressing.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course main
Cuisine Asian
Servings 4 bowls
Calories 1125 kcal

Equipment

  • oven
  • baking sheet
  • Mixing Bowl
  • Whisk

Ingredients
  

Coconut Milk Dressing

  • 1 can full fat coconut milk 14-ounce
  • 2 tablespoons fish sauce
  • ¼ cup brown sugar
  • 1 tablespoon soy sauce
  • 1 teaspoon lime zest
  • 2 tablespoons fresh lime juice from 1 lime
  • 1-2 teaspoons Sriracha plus more for serving

Salmon Bowl

  • 1 pound salmon fillet
  • ½ teaspoon kosher salt
  • 4 cups Coconut Rice
  • 1 mango peeled, pitted, and sliced
  • 3 Persian cucumbers sliced
  • 1 avocado sliced
  • 1 cup edamame cooked
  • ¼ cup minced fresh cilantro for garnish
  • ½ cup toasted coconut for garnish
  • sesame seeds for garnish (optional)
  • 1 small Fresno pepper thinly sliced, for garnish (optional)

Instructions
 

Making the Dish

  • Preheat the oven to 350°F with a rack in the center position. Line a rimmed sheet pan with aluminum foil or parchment paper.
  • Make the dressing. In a small bowl, whisk together the coconut milk, fish sauce, brown sugar, soy sauce, lime zest, lime juice and sriracha. Reserve ½ cup of dressing in a separate small bowl.
  • Make the salmon. Place the salmon on the prepared sheet. Brush salmon with the reserved ½ cup dressing. Roast for 15 minutes, or until the salmon easily flakes apart with a fork.
  • Divide the coconut rice among 4 bowls. Top with the salmon, mango, cucumber, avocado, and edamame. Garnish with cilantro, toasted coconut, and sesame seeds and Fresno pepper, if using. Drizzle with the remaining dressing and serve.

Nutrition

Serving: 1bowlCalories: 1125kcal
Keyword Coconut Rice, Coconut Rice Salmon Bowl, easy dinner, healthy bowl, one bowl meal, salmon
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