Description

These Spicy Salmon Bowls with Coconut Rice offer a vibrant, flavorful meal featuring tender oven-roasted salmon glazed with a zesty coconut milk dressing. Served over fragrant coconut rice and topped with fresh mango, cucumber, avocado, edamame, and garnished with toasted coconut and cilantro, this dish perfectly balances spicy, sweet, and savory flavors for a wholesome, satisfying dinner.

Ingredients

Scale

Coconut Milk 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 Ingredients

4 cups coconut rice
1 mango, peeled, pitted, and sliced
3 Persian cucumbers, sliced
1 avocado, sliced
1 cup edamame, cooked
¼ cup minced fresh cilantro, for garnish
½ cup toasted coconut, for garnish
Sesame seeds, for garnish (optional)
1 small Fresno pepper, thinly sliced, for garnish (optional)

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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-fat coconut milk, fish sauce, brown sugar, soy sauce, lime zest, fresh lime juice, and Sriracha until well combined. Reserve ½ cup of this dressing separately to brush on the salmon later.
Prepare the Salmon: Place the salmon fillet skin-side down on the prepared sheet pan. Brush the reserved ½ cup of coconut milk dressing generously over the top of the salmon. Roast in the preheated oven for 15 minutes, or until the salmon flakes easily with a fork and is cooked through.
Assemble the Bowls: Evenly divide the cooked coconut rice among four serving bowls. Top each with a portion of the roasted salmon, followed by sliced mango, Persian cucumbers, avocado, and cooked edamame.
Garnish and Serve: Garnish the assembled bowls with minced fresh cilantro, toasted coconut, and optional sesame seeds. Add thinly sliced Fresno pepper for an extra kick of heat if desired. Finally, drizzle the remaining coconut milk dressing over the top of each bowl just before serving to enhance flavor.

Notes

You can substitute salmon with another firm fish like cod or mahi-mahi if preferred.
For a spicier dish, increase the amount of Sriracha or add extra Fresno pepper slices.
Use day-old rice for the best texture when making the coconut rice ahead of time.
To save time, grill the salmon instead of roasting if desired, adjusting cooking time accordingly.
To keep this recipe gluten-free, ensure the soy sauce used is gluten-free.