Salmon Mango Salsa Coconut Rice Bowl – 45-Minute Recipe
A bright, tropical bowl that pairs smoky‑spiced salmon with a sweet‑tart mango slaw and creamy coconut‑infused jasmine rice. The dish balances heat, acidity, and richness for a satisfying dinner that feels both fresh and comforting.
Recipe by Emmanuel Duverneau· Structured by ReelsMeals
From: Instagram(view original)
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Ingredients
- optional avocado
Salmon
- 1 lb salmon
- 1 tbsp olive oil
- to taste salt
- to taste pepper
- smoked paprika
- chipotle chili powder
- garlic powder
- onion powder
Mango Slaw
- 2 mango
- 1 1/2 cup red cabbage
- 1 1/2 cup green cabbage
- 1 carrot
- 0.25 medium red onion
- 1/4 cup cilantro
- 0.5 lime
- 1 tbsp honey
- to taste salt
- to taste pepper
Spicy Mayo
- to taste mayonnaise
- to taste sriracha
- to taste honey
Coconut Rice
- 2 cup jasmin rice
- 14 oz coconut milk
- 1/2 cup water
- 1/2 tsp salt
- 1 bay leaf
- 1 tbsp olive oil
Instructions
- 1Preheat the oven to 400°F (392°F).
- 2In a large bowl, toss the cubed salmon with 1 tbsp olive oil, salt, pepper, smoked paprika, chipotle chili powder, garlic powder, and onion powder until evenly coated.
- 3Spread the seasoned salmon on a parchment‑lined sheet pan and bake for 9–12 minutes, or until the fish is opaque and flakes easily with a fork.
- 4While the salmon bakes, rinse the jasmine rice under cold water until the water runs clear; drain well.
- 5In a medium saucepan combine the rinsed rice, 14 oz coconut milk, ½ cup water, ½ tsp salt, the bay leaf (if using), and 1 tbsp olive oil. Bring to a boil over medium‑high heat, then reduce to low, cover, and simmer 15–20 minutes until the liquid is absorbed and the rice is tender. Remove from heat and let stand, covered, for 5 minutes.
- 6Prepare the mango slaw: in a mixing bowl combine the chopped mango, red cabbage, green cabbage, julienned carrot, thinly sliced red onion, chopped cilantro, lime juice, and 1 tbsp honey. Season with salt and pepper to taste, then refrigerate the slaw until ready to serve.
- 7Make the spicy mayo: in a small bowl whisk together mayonnaise, sriracha, and a drizzle of honey (adjust to your preferred heat and sweetness). Set aside.
- 8To assemble each bowl, place a generous scoop of coconut rice at the bottom, top with baked salmon pieces, a heap of mango slaw, a drizzle of spicy mayo, and optional sliced avocado. Garnish with extra cilantro if desired and serve immediately.
Helpful tips while cooking
AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.
Season salmon evenly
Toss the cubed salmon with olive oil and all spices before spreading on the pan.
Rinse rice thoroughly
Rinse the jasmine rice under cold water until the water runs clear before cooking.
Rest rice after cooking
Let the cooked coconut rice stand, covered, for 5 minutes before fluffing.
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Frequently asked questions
- How long does it take to make Salmon, Mango Salsa and Coconut Rice Bowl?
- About 45 minutes in total: 15 minutes of prep and 30 minutes of cooking.
- How many servings does this Salmon, Mango Salsa and Coconut Rice Bowl recipe make?
- This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.
- Where does this Salmon, Mango Salsa and Coconut Rice Bowl recipe come from?
- It was shared by Emmanuel Duverneau on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.