Warm Salmon and Coconut Grain Bowl

A light yet satisfying bowl featuring perfectly seared salmon, fluffy jasmine rice, and a vibrant medley of cucumber, mango, and coconut, all brought together with a zesty lime dressing for a taste of the Pacific islands.

• Prep: 10 min
• Cook: 12 min
• Total: 22 min
• Servings: 4.5
• Cuisine: Polynesian
• Difficulty: Easy
• Cost: $4.31/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Pescatarian
• High-Protein
• Halal

Tags

• quick
• healthy
• savory
• fresh
• roast

Ingredients

• 0.5 cup jasmine rice (uncooked)
• 1 cup water
• 1 tablespoon olive oil
• 1.25 pound salmon fillets (skin on or off)
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper (freshly ground)
• 0.5 cup full-fat coconut milk
• 1 tablespoon lime juice
• 0.25 teaspoon red pepper flakes
• 0.5 cucumber (diced)
• 0.5 mango (ripe, diced)
• 0.25 cup fresh cilantro (chopped)

Instructions

1. Rinse the jasmine rice thoroughly. Combine rice and water in a small saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed and rice is tender. Let stand, covered, for 5 minutes.
2. While rice cooks, pat salmon fillets dry and season generously with salt and black pepper.
3. Heat olive oil in a large non-stick skillet over medium-high heat. Add salmon, skin-side down if applicable, and sear for 4-5 minutes per side, or until cooked through and flakes easily with a fork.
4. In a small bowl, whisk together coconut milk, lime juice, and red pepper flakes (if using).
5. Fluff the cooked jasmine rice with a fork. Divide rice among bowls. Top with seared salmon, diced cucumber, and diced mango. Drizzle with the coconut-lime dressing. Garnish with chopped fresh cilantro, if desired, and serve warm.

Notes

Leftover salmon can be flaked and mixed into the rice and dressing for a cold salad the next day.

Nutrition (per serving)

• Calories: 405
• Protein: 34.5 g
• Carbohydrates: 26.2 g
• Fat: 20.8 g
• Fiber: 2.2 g
• Sodium: 350 mg
• Saturated Fat: 9.5 g
• Sugar: 5.8 g
• Cholesterol: 88 mg