It’s so fun that bowl meals have become so popular. I’ve come to love making them because they’re a neat way to serve a meal with separate elements that mix together to make a unique flavor. This Spicy Salmon with Mango Avocado Salsa and Coconut Rice is truly one of my favorites because it brings the tropical flavors I love right into my kitchen.
The best way to approach a bowl meal is to prepare each element separately and then bring it together at the very end. In this recipe I make the rice on the stovetop. However, sometimes I make the rice in the rice cooker, which is even easier because it comes out perfectly every single time. Then, the rice cooker keeps the rice warm until it is ready to serve.
The salmon should be seasoned generously because you definitely want the flavor and heat in each bite you take. Then, take time to prepare the salsa with super fresh flavors. This is one of those times when it really makes a difference to have a super fresh avocado and mango because you want the flavors to be juicy and really shine.
Assemble the bowls while the salmon is still hot. Layer the rice, salsa, and salmon, garnishing it with cilantro and get it on the table. This is really when it tastes the best and the flavors will blend together so nicely. If you’re really looking to round out the tropical vibes, I recommend serving this with a fruity cocktail. Also, if you have extra salsa leftover be sure to serve it with some chips or save it for later to serve over fresh fish or with tacos.
This is such a fun, yummy bowl to enjoy for a little tropical escape in your own kitchen. Enjoy!
Spicy Salmon Bowls with Mango Avocado Salsa and Coconut Rice
I love the new popularity of bowl meals. It’s so fun to have the flavors all mixed together in each bite and it looks gorgeous when served!
Makes 4 bowls
Ingredients:
2 salmon fillets
1 tsp chili powder
1/2 tsp smoked paprika
1/4 tsp garlic powder
Salt and pepper to taste
1 cup cooked basmati rice
1/2 mango, diced
1 avocado, diced
1/4 cup red onion, finely chopped
1 lime, juiced
Cilantro, chopped (for garnish)
1 can coconut milk
Instructions:
Preheat oven to 400°F. Rub salmon with chili powder, paprika, garlic powder, salt, and pepper.
Place the salmon on a baking sheet and bake for 15-20 minutes, until cooked through.
While salmon cooks, prepare coconut rice by simmering basmati rice in coconut milk according to package directions.
Combine mango, avocado, red onion, and lime juice in a bowl. Season with salt and pepper.
Assemble in a large bowl or individual bowls. Rice on the bottom, add salmon and mango salsa. Top with chopped cilantro! Enjoy!
Nikki Glekas is the owner of Nikki Glekas Events, a full-service catering and events company located in Stamford, CT.. To discuss further please contact team@nikkiglekascollective.com or call 203.658.8659.