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Coconut Rice Salmon Bowl

Coconut Rice Salmon Bowl

Features: Salmon
Cooking Technique: Baked
Serves: 4
Difficulty: Medium
Total Time: 40 minutes

INGREDIENTS

  • 1 (16 oz) Salmon fillet
  • 1 Mango, sliced
  • 3 Persian cucumbers, sliced
  • 1 Avocado, sliced
  • 1 cup Edamame, cooked
  • 1 Green onion, thinly sliced
  • 1 small bunch Cilantro
  • 1/2 cup Toasted coconut
  • Sesame seeds, optional
  • 4 cups Coconut rice, prepared

MARINADE/DRESSING

  • 1 (14 oz) can Coconut milk
  • 2 tbsp Fish sauce
  • 1/4 cup Brown sugar
  • 1 tbsp Soy sauce
  • 2 Lime, zest and juice
  • 2 tsp Sriracha

INSTRUCTIONS

  1. Heat oven to 325° F.
  2. In a small bowl, whisk the marinade/dressing ingredients together.
  3. Place the salmon on a large sheet of aluminum foil or parchment fitted on a rimmed baking sheet. Top the salmon with 1/2 cup of the marinade (reserve the rest for the dressing to drizzle on the bowl).
  4. Cook the salmon in the oven for 15 minutes until the flesh easily flakes apart with a fork.
  5. To serve, place one scoop of coconut rice in a bowl. Top with 1/4 of the salmon, mango, cucumber, avocado and edamame. Sprinkle with green onions, cilantro, toasted coconut and sesame seeds.
  6. Drizzle with the dressing and serve.

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