If you’re craving a vibrant, flavorful, and healthy meal that transports you to a tropical paradise, these Coconut Rice Salmon Bowls with Mango Salsa are your answer!
It is packed with zesty mango salsa, creamy coconut rice, and perfectly cooked salmon, this dish is a crowd-pleaser that’s as nutritious as it is delicious.
Whether you’re hosting a dinner party or prepping a quick weeknight meal, this recipe is easy to make and bursting with fresh, summery flavors.
Let’s dive into why this dish will become your go-to and how to make it shine!
Why You’ll Love This Recipe
Flavor Explosion: The combination of flaky salmon, fragrant coconut rice, and tangy mango salsa creates a perfect balance of sweet, savory, and spicy.
Healthy and Nutritious: Salmon is rich in omega-3 fatty acids, while mango salsa adds a dose of vitamins and antioxidants.
Customizable: Easily adapt this recipe to suit dietary needs or preferences with simple substitutions.
Quick and Easy: Ready in under 40 minutes, it’s perfect for busy weeknights or meal prep.
Visually Stunning: The vibrant colors make this dish Instagram-worthy and ideal for entertaining.
Ingredients
For the Coconut Rice
1 cup jasmine rice (or basmati for a fluffier texture)
1 cup full-fat coconut milk
1 cup water
1/2 tsp salt
1 tsp coconut oil (optional, for extra flavor)
For the Salmon
4 salmon fillets (4-6 oz each, skinless or skin-on)
2 tbsp olive oil
1 tsp smoked paprika
1 tsp garlic powder
1/2 tsp ground cumin
1/2 tsp salt
1/4 tsp black pepper
Juice of 1 lime
For the Mango Salsa
1 ripe mango, diced
1/2 red bell pepper, finely chopped
1/4 red onion, finely diced
1 small jalapeño, seeded and minced (optional, for heat)
2 tbsp fresh cilantro, chopped
Juice of 1 lime
1/2 tsp salt
1/4 tsp chili powder (optional, for a kick)
Instructions
Step 1: Prepare the Coconut Rice
Rinse the jasmine rice under cold water until the water runs clear to remove excess starch.
In a medium saucepan, combine rice, coconut milk, water, salt, and coconut oil (if using).
Bring to a boil over medium-high heat, then reduce to a simmer, cover, and cook for 15-18 minutes until the rice is tender and liquid is absorbed.
Fluff with a fork and set aside.
Step 2: Cook the Salmon
Pat the salmon fillets dry with paper towels. Season both sides with smoked paprika, garlic powder, cumin, salt, black pepper, and lime juice.
Heat olive oil in a large skillet over medium-high heat.
Add salmon fillets and cook for 3-4 minutes per side, or until golden and cooked through (internal temperature of 145°F/63°C). Set aside.
Step 3: Make the Mango Salsa
In a medium bowl, combine diced mango, red bell pepper, red onion, jalapeño, cilantro, lime juice, salt, and chili powder (if using).
Toss gently to combine. Taste and adjust seasoning as needed.
Step 4: Assemble the Bowls
Divide the coconut rice among four bowls.
Place a salmon fillet on top of each rice portion.
Spoon a generous amount of mango salsa over the salmon.
Garnish with extra cilantro and lime wedges for a fresh finish.
Tips
Choose Fresh Salmon: Opt for wild-caught salmon for the best flavor and sustainability.
Rinse the Rice: This prevents the rice from becoming too sticky and ensures a fluffy texture.
Don’t Overcook the Salmon: Cook until just opaque in the center to keep it tender and juicy.
Customize the Heat: Adjust the jalapeño or chili powder in the salsa to suit your spice preference.
Use Ripe Mangoes: A ripe, sweet mango enhances the salsa’s flavor. Look for fruit that’s slightly soft to the touch.
Variations and Substitutions
Grain Swap: Swap jasmine rice for brown rice, quinoa, or cauliflower rice for a low-carb option.
Protein Alternatives: Replace salmon with grilled chicken, shrimp, or tofu for a vegetarian version.
Salsa Variations: Try pineapple or peach salsa for a different tropical twist.
Coconut Milk Lite: Use light coconut milk for a lower-calorie option, though it may be less creamy.
Spice it Up: Add a pinch of cayenne or chipotle powder to the salmon seasoning for extra heat.
Serving Suggestions
A side of cucumber salad with a sesame-soy dressing for a refreshing crunch.
Grilled vegetables like zucchini or asparagus for added nutrition.
A chilled glass of coconut water or a tropical smoothie to enhance the island vibe.
For dessert, serve mango sorbet or coconut macaroons to keep the tropical theme going.
Make-Ahead, Storing, and Freezing Instructions
Make-Ahead
Rice: Cook the coconut rice up to 2 days in advance and store in an airtight container in the fridge. Reheat with a splash of water to restore moisture.
Salsa: Prepare the mango salsa 1 day ahead and store in the fridge. Stir before serving to refresh the flavors.
Salmon: Marinate the salmon up to 4 hours in advance for deeper flavor, but cook just before serving for the best texture.
Storing
Store leftovers in separate airtight containers (rice, salmon, and salsa) in the refrigerator for up to 3 days.
Reheat rice and salmon gently in the microwave or on the stovetop with a splash of water or broth to prevent drying out.
Freezing
Rice: Freeze cooked coconut rice in a freezer-safe container for up to 3 months. Thaw overnight in the fridge and reheat.
Salmon: Freeze cooked salmon fillets in a freezer-safe bag for up to 2 months. Thaw in the fridge before reheating.
Salsa: Mango salsa does not freeze well due to its fresh ingredients, so prepare it fresh when possible.
FAQs
Q. Can I use frozen salmon for this recipe?
Yes! Thaw frozen salmon in the fridge overnight for the best results. Pat dry before seasoning to ensure a good sear.
Q. How do I know when the salmon is done?
The salmon is done when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C). Avoid overcooking to keep it moist.
Q. Can I make this dish vegan?
Absolutely! Swap the salmon for grilled tofu or tempeh and ensure the coconut milk is plant-based.
Q. How can I make the salsa less spicy?
Omit the jalapeño or reduce the amount. You can also add more mango for extra sweetness to balance the flavors.
Q. Is this recipe gluten-free?
Yes, this recipe is naturally gluten-free as long as you use gluten-free ingredients (double-check your coconut milk).
Conclusion
In conclusion, these Coconut Rice Salmon Bowls with Mango Salsa are the ultimate blend of tropical flavors, vibrant colors, and wholesome ingredients.
Whether you’re looking for a quick weeknight dinner or a show-stopping dish for guests, this recipe delivers on taste, nutrition, and ease.
With customizable options and make-ahead tips, it’s a versatile addition to your meal rotation.
Try it today and bring a taste of the tropics to your table!
Read More:- Grilled Salsa Verde Pepper Jack Chicken
Coconut Rice Salmon Bowls with Mango Salsa
Ingredients
- Coconut Rice: 1 cup jasmine rice 1 cup coconut milk, 1 cup water, 1/2 tsp salt, 1 tsp coconut oil (optional)
- Salmon: 4 salmon fillets 4-6 oz each, 2 tbsp olive oil, 1 tsp smoked paprika, 1 tsp garlic powder, 1/2 tsp cumin, 1/2 tsp salt, 1/4 tsp black pepper, juice of 1 lime
- Mango Salsa: 1 mango diced, 1/2 red bell pepper (chopped), 1/4 red onion (diced), 1 jalapeño (minced, optional), 2 tbsp cilantro, juice of 1 lime, 1/2 tsp salt, 1/4 tsp chili powder (optional)
Instructions
- Coconut Rice: Rinse rice, combine with coconut milk, water, salt, and coconut oil in a saucepan. Boil, then simmer for 15-18 minutes. Fluff and set aside.
- Salmon: Season salmon with spices and lime juice. Heat olive oil in a skillet, cook salmon 3-4 minutes per side until done. Set aside.
- Mango Salsa: Mix mango, bell pepper, onion, jalapeño, cilantro, lime juice, salt, and chili powder in a bowl.
- Assemble: Divide rice among bowls, top with salmon and salsa. Garnish with cilantro and lime.
