Description

Spicy Salmon Bowls with Coconut Rice combine tender roasted salmon glazed with a zesty coconut milk dressing, served over fragrant coconut rice and topped with fresh mango, cucumber, avocado, edamame, and vibrant garnishes. This colorful, flavorful dish offers a perfect balance of spicy, sweet, and tangy flavors, ideal for a nutritious and satisfying weeknight meal.

Ingredients

Scale

Sauce and 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

Main Ingredients

1 (1-pound) salmon fillet
½ teaspoon kosher salt
4 cups cooked coconut rice

Toppings and Garnishes

1 mango, peeled, pitted, and sliced
3 Persian cucumbers, sliced
1 avocado, sliced
1 cup cooked edamame
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 canned full-fat coconut milk, fish sauce, brown sugar, soy sauce, lime zest, fresh lime juice, and Sriracha until smooth. Reserve ½ cup of this dressing in a separate bowl to brush on the salmon before roasting.
Prepare the Salmon: Place the salmon fillet on the prepared sheet pan and sprinkle it evenly with ½ teaspoon kosher salt. Brush the top of the salmon generously with the reserved coconut milk dressing, ensuring it is fully coated.
Roast the Salmon: Roast the salmon in the preheated oven for 15 minutes, or until the flesh flakes easily with a fork. Cooking time may vary slightly depending on thickness.
Assemble the Bowls: Divide the cooked coconut rice evenly among four serving bowls. Top each bowl with a portion of the roasted salmon, then arrange the sliced mango, Persian cucumbers, avocado, and cooked edamame around the salmon for color and freshness.
Garnish and Serve: Sprinkle each bowl with minced fresh cilantro, toasted coconut, and sesame seeds if desired. Add thinly sliced Fresno pepper for an extra kick of heat, if you like. Drizzle the remaining coconut milk dressing over the top to finish. Serve immediately for the best flavor.

Notes

Be careful not to overcook the salmon; it should remain moist and flaky.
If you don’t have Persian cucumbers, thinly sliced English cucumbers work well.
To make coconut rice, cook jasmine or basmati rice with coconut milk instead of some or all of the water.
Adjust the Sriracha amount to control the spice level to your preference.
To toast coconut, spread flakes on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, stirring halfway through until golden.