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Coconut Rice Salmon Bowls with Mango Salsa

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5 from 2 reviews

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.

  • Prep Time: 30 mins
  • Cook Time: 20 mins
  • Total Time: 50 mins

Yield: Serves 2

Ingredients

Scale

Salmon:

Coconut rice:

Mango salsa:

  • 1 mango, peeled and cubed
  • 1/2 shallot, peeled and minced
  • 1 small seedless cucumber, chopped
  • 1/2 avocado, cubed
  • Fresh lime juice

Instructions

  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

Notes

*Store leftovers in the fridge for 5 days

  • Author: Rachel

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https://rachlmansfield.com/coconut-rice-salmon-bowls-with-mango-salsa/