Description
These Spicy Salmon Bowls with Coconut Rice combine tender, oven-roasted salmon glazed with a flavorful coconut milk dressing, served over fragrant coconut rice and topped with fresh mango, cucumber, avocado, edamame, and vibrant garnishes. This balanced and colorful dish delivers a perfect blend of sweet, spicy, tangy, and savory flavors in every bite.
Ingredients
Scale
Sauce and Dressing
- 1 (14-ounce) can full-fat coconut milk
- 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
- 1 (1-pound) salmon fillet
- ½ teaspoon kosher salt
Other Bowl Ingredients
- 4 cups coconut rice (cooked)
- 1 mango, peeled, pitted, and sliced
- 3 Persian cucumbers, sliced
- 1 avocado, sliced
- 1 cup edamame, cooked
Garnishes
- ¼ cup minced fresh cilantro
- ½ cup toasted coconut
- Sesame seeds (optional)
- 1 small Fresno pepper, thinly sliced (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and position a rack in the center. Line a rimmed sheet pan with aluminum foil or parchment paper to prepare for roasting the salmon.
- Make the Coconut Milk Dressing: In a small bowl, whisk together the full can of coconut milk, fish sauce, brown sugar, soy sauce, lime zest, fresh lime juice, and 1 to 2 teaspoons of Sriracha. Reserve ½ cup of this dressing in a separate small bowl for brushing the salmon.
- Prepare the Salmon: Place the salmon fillet on the prepared sheet pan and season with ½ teaspoon kosher salt. Brush the salmon evenly with the reserved ½ cup of the coconut milk dressing to coat it well.
- Roast the Salmon: Roast the salmon in the preheated oven for 15 minutes, or until it easily flakes apart with a fork, indicating it is cooked through and tender.
- Assemble the Bowls: Divide the cooked coconut rice evenly among 4 serving bowls. Top each bowl with a portion of the roasted salmon, followed by mango slices, cucumber slices, avocado slices, and cooked edamame.
- Garnish and Serve: Garnish each bowl with minced fresh cilantro, toasted coconut, and optional sesame seeds. Add thinly sliced Fresno pepper for extra heat if desired. Drizzle the remaining coconut milk dressing over the top before serving for extra flavor.
Notes
- You can substitute coconut rice with jasmine or basmati rice cooked with a little coconut milk for flavor.
- Adjust the Sriracha amount to control the spiciness of the dressing according to your preference.
- For a dairy-free and gluten-free meal, ensure the soy sauce used is gluten-free tamari if needed.
- The salmon can be cooked a minute or two longer if you prefer it more well-done.
- To save time, use pre-cooked or frozen edamame and thaw before assembling bowls.
