Coconut Rice Salmon Bowls with Mango Salsa

These Coconut Rice Salmon Bowls with Mango Salsa are the ultimate delicious and healthy dinner recipe to make. All of the recipes are gluten-free, dairy-free and this combination is too die for.

Are you looking for a new dinner recipe to make?! These coconut rice salmon bowls are TOO die for. Not to mention the mango salsa on top adds such good flavor and makes it even more refreshing.

This is one of those meals seems like it can be a pain to make. But it’s really not. Just marinate the salmon and while that marinates you add the rice to the pot and prep the salsa. This whole meal takes 20 minutes of actual effort to make and it will leave you feeling satisfied.

I cannot wait to hear what you think of this!! Don’t forget to tag me on Instagram and Tiktok if you try it.

What ingredients are in coconut rice salmon bowls with mango salsa:

• Coconut aminos – I use this instead of a soy sauce. It is lighter and I find it healthier than soy sauce
• Dijon mustard – such a game changer with salmon – the flavors are too good
• Rice vinegar – loving adding this into the marinade for flavor
• Sesame seed oil – I use this instead of avocado or olive oil
• Salmon – wild alaskan is best but I usually get organic scottish salmon as it’s easy to find, affordable, super flavorful and sustainably raised
• Full-fat coconut milk – such a game changer to cook your rice in this!
• Organic basmati rice – you can really use any rice you want but I love using basmati rice
• Mango – Ripe mango works best here
• Shallot – I use this instead of red onion like most would use – I prefer over red onion!
• Cucumber – I like to look for a seedless cucumber
• Avocado – adds extra depth to the mango salsa

How to make coconut rice salmon bowls:

1. Whisk together the coconut aminos, dijon mustard, rice vinegar, sesame seed oil and salt and pepper
2. Add salmon to a medium bowl and pour marinade on top and marinate for at least 30 minutes in the fridge
3. Meanwhile cook the rice by adding water and milk to a medium pot and bring to a boil
4. Add in the rice, cover and cook over low heat for 20 minutes (or per instructions on packaging of rice)
5. Next add the mango salsa ingredients in a medium bowl and mix together and set aside
6. Preheat grill on high to 550 degrees
7. Add salmon to grill and cook salmon skin down for 4-5 minutes, pour half the marinade on left in bowl right away and save the rest
8. Flip fish over after 4-5 minutes then add rest of marinade and cook directly on flesh for another minute or so (cook longer if you like your salmon well done!)
9. Enjoy over coconut rice with mango salsa on top

FAQs on coconut rice salmon bowls:

• What is coconut rice? I cook my rice in half full-fat coconut milk and water instead of just water. Makes the rice so much creamier and more flavorful too.
• What kind of salmon do you grill for this? I typically get organic scottish salmon. It is super fatty and delicious and sustainably raised and easier to find/more affordable than wild alaskan salmon.
• Can you meal prep this? Yes! I’d make the rice, salmon and then make salsa right before eating. I also prefer eating my salmon cold instead of reheating but that’s just me.

A few other healthy and delicious dinners to make:

Vegan Soba Noodle Spring Rolls with Peanut Sauce

The Best Salmon Kale Salad Ever

Vegan Soba Noodle Spring Rolls with Peanut Sauce