Salmon Rice Bowl Recipe

Gluten -Free spicy salmon rice bowl recipe high in protein bursting with bright mangoes, cool cucumber and creamy avocado topped with a tamari-ginger sauce.

How to make this gluten-free spicy salmon rice bowl recipe:

Make a 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.

Heat a skillet with butter, cook the salmon skin side down to crisp it up. remove from the pan. Add the sauce to the pan scraping up all the brown bits. Return salmon to the pan and warm with the sauce.

Fluff the rice with a fork, add to a bowl with sliced mangoes, cucumber and red peppers and top with spicy salon.

Ingredients in Gluten-Free Spicy Salmon Rice Bowl Recipe:

fresh ingredients:

• king salmon- skin on
• cucumbers
• red bell peppers
• mangos
• avocados
• limes
• ginger
• garlic
• mint leaves
• unsalted butter

pantry ingredients:

• full fat coconut milk
• salt, Everything but the Bagel Seasoning
• honey
• habanero or red pepper jelly
• tamari or low sodium soy sauce
• water

Pro tips:

• 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.
• 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.
• Do not force the salmon out of the pan. It will release once cooked and the fat has rendered.
• To skip the “spicy” part of the recipe, add in apple jelly instead of habañeno.
• Do not check on the rice. Leave the lid on for 20 minutes and fluff with a fork once cooked.
• Add any veggies or fruit you’d like: try pineapple, bon choy, cherry tomatoes and kiwis.

If you like this recipe for a salmon rice bowl, you’ll love:

• Buddha Bowl
• Beef & Cauliflower Rice Protein Bowl
• 5 Spice Blackened Shrimp Bowl
• Quinoa Chicken Power Bowl

Cooking Tools to Help with this recipe:

• Microplane Zester
• Wüsthof Gourmet fish spatula
• All Clad 12 inch Fry pan with lid
• Mason Cash Stoneware Juicer

Spicy Salmon Protein Bowl with Coconut Rice

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

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Course: Healthy, Main Course

Cuisine: Asian

Keyword: salmon

Prep Time: 45 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 1 hour hour 15 minutes minutes

Servings: 4 servings

Calories: 457kcal

Author: Meggen Wilson

Ingredients

• 2 TBSP Unsalted Butter
• 1 lb Wild King Salmon , skin on, cut into chunks
• 1 large Mango , peeled and cubed
• 1 cup Cucumber peeled and cut into quarters
• 1 cup Red Bell Pepper , seeded and chopped
• 2 ripe Avocados , peeled, pitted and cut into slices

For the Coconut Rice

• 1 cup Basmati Rice , rinsed well
• 13.5 oz Full Fat Coconut Milk – 13.5 oz size can
• ½ cup Water
• pinch Kosher Salt

For the Pan Sauce

• 2 cloves Garlic , minced fine
• 2 ripe Limes , zest and juice
• ¼ cup Tamari or low sodium soy sauce
• 1 TBSP Ginger , freshly grated
• 2 TBSP Honey
• 1 TBSP Habanero or Red pepper jelly
• 1 tsp Everything but the Bagel seasonings
• Mint leaves for garnish

Instructions

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 for 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 PRO-TIP: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.

Video

https://www.pineandpalmkitchen.com/wp-content/uploads/2022/08/IMG_0088.mov

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

Nutrition

Calories: 457kcal

The coconut rice recipe comes courtesy of Half Baked Harvest.