Spicy Salmon Protein Bowl with Coconut Rice

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This healthy beautiful bowl bursting with bright mangoes, cool cucumbers and creamy avocado is the perfect dish to make on a hot afternoon when you don’t want to be standing over the oven for an hour to get a tasty dinner on the table. Enjoy!

A bowl filled with salmon chunks, mangos, peppers and avocado
A bright bowl of summery flavors

I love this recipe because it’s one of those- clean out the pantry dishes. The pan sauce is just soy sauce, honey, and a bit of hot spicy jelly with tart lime juice, garlic and ginger mixed in. The jelly gives it a spicy bite to contrast the cool flavors of avocado, cucumber and mango .

The rice could not be more simple- just pour in a can of coconut milk, a bit of water and rice into a heavy pan, simmer for 10 minutes and then turn off the heat. Don’t mess with it until time to serve up dinner. Then fluff with a fork and start building your bowls. Top with whatever summer fruits and vegetables you have on hand. In Florida, it’s all about the mangoes for us. Don’t forget that hit of flavor from Everything but the Bagel Seasonings. I use the Trader Joe’s brand. Not only does it add color, but a nice bite of extra spice.

The coconut rice recipe comes courtesy of Half Baked Harvest.

parchment paper with raw salmon chunks, a bowl of chopped vegetables and a soy sauce
A few bright healthy ingredients make for a wholesome bowl for dinner
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  • To get this dish on the table FAST, start with the rice, (it can hang out covered off the heat) then throw the sauce together, prep your veggies and start cooking the fish.
Spicy Salmon Protein Bowl with Coconut Rice
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Spicy Salmon Protein Bowl with Coconut Rice

0 from 0 votes
Recipe by Meggen Arthur Wilson Course: Healthy, Main CourseCuisine: AsianDifficulty: Medium
Servings

4

servings
Prep time

45

minutes
Cooking time

30

minutes
457

-1

kcal
Total time

30

minutes

A healthy main course meal that is as nutritious as it is beautiful.

Ingredients

  • 2 TBSP Unsalted Butter

  • 1 lb Wild King Salmon, skin on, cut into chunks

  • 1 Mango, peeled and cubed

  • 1 cup Cucumber peeled and cut into quartered bites

  • 1 cup Red Bell Pepper, seeded and chopped

  • 2 Avocados, peeled, pitted and cut into slices

  • For the Coconut Rice

  • 1 cup Basmati Rice, rinsed well

  • 1 can of Full Fat Coconut Milk- 13.5 oz

  • 1/2 cup Water

  • pinch of Kosher Salt

  • For the Pan Sauce

  • 2 Cloves Garlic, minced fine

  • zest and juice of 2 Limes

  • 1/4 cup Tamari or low sodium soy sauce

  • 1 TBSP freshly grated Ginger

  • 2 TBSP Honey

  • 1 TBSP Habanero or Red pepper jelly

  • 1 tsp Everything but the Bagel seasonings

  • Mint leaves for garnish

Directions

  • For the Rice
  • In a heavy bottomed pot with a tight fitting lid, pour in 1 can of full fat coconut milk, 1/2 cup water, Jasmine Rice ( that has been well rinsed) and a pinch of salt. Bring to a boil. Reduce heat, cover, and simmer on the lowest setting for 10 minutes. Remove from the heat- DO NOT remove the lid. Let sit for 20 minutes to continue cooking off heat. Remove the lid and fluff with a fork.
  • For the Pan Sauce
  • In a small bowl, combine the minced garlic, zest and lime juice, Tamari, ginger, honey, jelly and mix well with a small whisk. Set aside. If you do NOT want a spicy sauce, substitute red pepper jelly or apple jelly or more honey.
  • For the Salmon
  • While the rice is cooking, heat a pan over medium high heat. Add the 2 TBSP of butter. Cook the salmon, skin side down for 3 minutes. The salmon skin is crispy, turn gently with a fish spatula . Do not force it- it will release when it is crispy. Flip over and continue cooking on the over side for 1 minute until just opaque. Set aside on a plate, covered. It will be returned to the pan. HINT:Cook the fish in 2 batches. Over crowding will steam the skin and make it rubbery.
  • On low heat, using a wooden spoon, scrape up the brown bits from the salmon while pouring in the pan sauce. Bring to a simmer for 5 minutes on low heat stirring constantly. Once slightly thickened, add the salmon back to the pan and cook for one minute spooning the sauce over the salmon to flavor.
  • To Serve: In individual bowls place a scoop of the coconut rice, add in the mangoes, cucumber, peppers, and avocados. Spoon the salmon over the top and pour over more pan sauce. Sprinkle with Everything but the Bagel seasonings and top with a few mint leaves.

Recipe Video

Notes

  • This dish does not freeze well. It is best eaten immediately . To Re-heat leftovers, place salmon and sauce in a skillet on low heat, covered. Microwave the rice with a slightly damp paper towel over the container. Serve with mangoes, cucumber and peppers and fresh avcaodos.
  • Other things to add to this dish: Edamame, fresh pineapple chunks , sliced cherry tomatoes, chopped crispy bacon, orange slices or kiwi slices
  • High Quality Coconut Milk makes a huge difference: I recommend the following brands- Aroy-D, Roland, Choakoh
My secret ingredient: habanero pepper jelly. Red pepper jelly is a great substitute.
a 12" pan with a pat of melting butter
Butter makes it better- but use unsalted

Other Great Bowls to Try-

a pan filled with chunks of salmon browning in butter
Skin side down first. The fat will help flavor the sauce .

Cooking Tools to Help with this recipe:

Bowls filled with white rice, chopped mangos, rep bell peppers and avocado
Assembling is the fun part- use my coconut rice recipe for the fluffiest most flavorful rice

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