Salmon Bowl with Coconut Rice and Mango Salsa by @emmanuel.duverneau

Name: Salmon Bowl with Coconut Rice and Mango Salsa
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Ingredients: Salmon cut into cubes; 2 tbsp Olive Oil for the salmon; 0.5 tsp Salt for the salmon, to taste, for the salsa, for the rice; Pepper for the salmon, to taste, for the salsa; Smoked Paprika; Chipotle Chili Powder; Garlic Powder; Onion Powder; 2 Mango chopped into cubes; 140 g Red Cabbage; 140 g Green Cabbage; 1 Carrot large, julienned; 0.25 Red Onion; 60 ml Cilantro chopped, for the salsa, for topping; 0.5 Lime juiced; 1 tbsp Honey for the salsa, desired amount, for the spicy mayo; Mayonnaise desired amount, for the spicy mayo; Sriracha desired amount, for the spicy mayo; 370 g Jasmine Rice washed and rinsed; 420 ml Coconut Milk; 120 ml Water; 1 Bay Leaf optional; Avocado for serving

40 min

4 servings

🐟

Salmon

🫒

2 tbsp

Olive oil

🧂

0.5 tsp

Salt

⚫

Pepper

🌶️

Smoked paprika

🌶️

Chipotle chili powder

🧄

Garlic powder

🧅

Onion powder

🥭

2

Mango

🥬

140 g

Red cabbage

🥬

140 g

Green cabbage

🥕

1

Carrot

🧅

0.25

Red onion

🌿

60 ml

Cilantro

🍋

0.5

Lime

🍯

1 tbsp

Honey

🥚

Mayonnaise

🌶️

Sriracha

🍚

370 g

Jasmine rice

🥥

420 ml

Coconut milk

💧

120 ml

Water

🌿

1

Bay leaf

🥑

Avocado

Cover
- Salmon
- Olive oil
- Salt
Cover the salmon cubes with olive oil, salt, pepper, smoked paprika, chipotle chili powder, garlic powder, and onion powder.
Place
- Salmon
Place the salmon on a sheet pan lined with parchment paper and convection bake at 400°F for 9-12 minutes.
Combine
- Mango
- Red cabbage
- Salt
Combine the mango, red cabbage, green cabbage, carrot, red onion, salt, pepper, cilantro, lime juice, and honey in a bowl and store in the fridge until ready to use.
Add
- Mayonnaise
- Honey
Add desired amounts of mayonnaise, sriracha, and honey to a bowl and mix, adjusting sriracha for spicier or honey for sweeter.
Rinse
- Jasmine rice
- Water
Rinse the rice under water until the water runs pretty clear, then drain.
Add
- Jasmine rice
- Coconut milk
- Water
Add the rice, coconut milk, water, and salt into a saucepan over medium high heat.
Add
- Bay leaf
- Olive oil
- Jasmine rice
Add the bay leaf and about 1 Tbsp of olive oil to prevent the rice from sticking to the pan.
Add
- Jasmine rice
- Water
Add the rice and stir until most of the water is absorbed by the rice.
Simmer
- Jasmine rice
Cover and simmer on low for about 15-20 minutes.
Serve
- Salmon
- Jasmine rice
- Avocado
Serve with avocado, top with chopped cilantro, and enjoy.

Salmon Bowl with Coconut Rice and Mango Salsa by @emmanuel.duverneau

40 min

4 servings

🐟

Salmon

🫒

2 tbsp

Olive oil

🧂

0.5 tsp

Salt

⚫

Pepper

🌶️

Smoked paprika

🌶️

Chipotle chili powder

🧄

Garlic powder

🧅

Onion powder

🥭

2

Mango

🥬

140 g

Red cabbage

🥬

140 g

Green cabbage

🥕

1

Carrot

🧅

0.25

Red onion

🌿

60 ml

Cilantro

🍋

0.5

Lime

🍯

1 tbsp

Honey

🥚

Mayonnaise

🌶️

Sriracha

🍚

370 g

Jasmine rice

🥥

420 ml

Coconut milk

💧

120 ml

Water

🌿

1

Bay leaf

🥑

Avocado

Preparation Steps

Step 1/10
Cover the salmon cubes with olive oil, salt, pepper, smoked paprika, chipotle chili powder, garlic powder, and onion powder.
🐟Salmon
🫒Olive oil
🧂Salt
⚫Pepper
🌶️Smoked paprika
🌶️Chipotle chili powder
🧄Garlic powder
🧅Onion powder
🥣Bowl
Step 2/10
Place the salmon on a sheet pan lined with parchment paper and convection bake at 400°F for 9-12 minutes.
🐟Salmon
🍳Sheet pan
📜Parchment paper
Step 3/10
Combine the mango, red cabbage, green cabbage, carrot, red onion, salt, pepper, cilantro, lime juice, and honey in a bowl and store in the fridge until ready to use.
🥭Mango
🥬Red cabbage
🥬Green cabbage
🥕Carrot
🧅Red onion
🧂Salt
⚫Pepper
🌿Cilantro
🍋Lime
🍯Honey
🥣Bowl
Step 4/10
Add desired amounts of mayonnaise, sriracha, and honey to a bowl and mix, adjusting sriracha for spicier or honey for sweeter.
🥚Mayonnaise
🌶️Sriracha
🍯Honey
🥣Bowl
🥄Spoon
Step 5/10
Rinse the rice under water until the water runs pretty clear, then drain.
🍚Jasmine rice
💧Water
🧺Strainer
Step 6/10
Add the rice, coconut milk, water, and salt into a saucepan over medium high heat.
🍚Jasmine rice
🥥Coconut milk
💧Water
🧂Salt
🍲Saucepan
Step 7/10
Add the bay leaf and about 1 Tbsp of olive oil to prevent the rice from sticking to the pan.
🌿Bay leaf
🫒Olive oil
🍲Saucepan
Step 8/10
Add the rice and stir until most of the water is absorbed by the rice.
🍚Jasmine rice
🍲Saucepan
🥄Spoon
Step 9/10
Cover and simmer on low for about 15-20 minutes.
🍚Jasmine rice
🍲Saucepan
✨Lid
Step 10/10
Serve with avocado, top with chopped cilantro, and enjoy.
🐟Salmon
🍚Jasmine rice
🥑Avocado
🌿Cilantro
🥣Bowl

Composition

Ingredients

Types

Fish, Oils, Seasonings, Spices, Fruits, Vegetables, Herbs, Sweeteners, Condiments, Grains, Plant-based milks, Liquids

Ingredients

Salmon, Olive oil, Salt, Pepper, Smoked paprika, Chipotle chili powder, Garlic powder, Onion powder, Mango, Red cabbage, Green cabbage, Carrot, Red onion, Cilantro, Lime, Honey, Mayonnaise, Sriracha, Jasmine rice, Coconut milk, Water, Bay leaf, Avocado

Notes

Salmon (cut into cubes), Olive oil (for the salmon), Salt (for the salmon, to taste, for the salsa, for the rice), Pepper (for the salmon, to taste, for the salsa), Mango (chopped into cubes), Carrot (large, julienned), Cilantro (chopped, for the salsa, for topping), Lime (juiced), Honey (for the salsa, desired amount, for the spicy mayo), Mayonnaise (desired amount, for the spicy mayo), Sriracha (desired amount, for the spicy mayo), Jasmine rice (washed and rinsed), Bay leaf (optional), Avocado (for serving)

Allergens

Fish, Eggs

Dietetics

Dietary regimen

Pescatarian, Dairy-Free, Nut-Free, High-Protein

Calories

620 kcal

Macro nutrients

Protein: 28g, Carbohydrates: 72g, Fat: 26g, Fiber: 7g, Sugars: 22g

Nutritional Information

Minerals

Sodium: 520mg, Potassium: 760mg, Calcium: 65mg, Iron: 3mg, Magnesium: 85mg, Selenium: 38mcg

Vitamins

Vitamin C: 49mg, Vitamin A: 410mcg RAE, Vitamin B12: 2.8mcg, Vitamin D: 10mcg, Folate: 105mcg DFE

Preparation

Time Information

Preparation

20 minutes

Cooking

20 minutes

Overall

40 minutes

Difficulty

Level

Medium (2/4)

Steps

10 steps

Equipments

Utensils

Bowl, Sheet pan, Parchment paper, Saucepan, Lid, Strainer, Spoon

Appliances

Oven, Refrigerator, Stove

Type

Type Of Dish

Main Course

Occasions

Sunday dinner

Origin

Source

Platform

instagram

Original Creator

@emmanuel.duverneau

Origin

Cuisine

to inform

Geographic

to inform

Various

Aspect

Texture

Flaky, Tender, Creamy, Crunchy, Juicy

Flavors

Smoky, Spicy, Sweet, Tangy, Creamy, Coconutty, Savory, Fresh

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

Refrigerate leftovers : 3 days (Cool cooked components promptly and store in airtight containers at 40°F (4°C) or below.,Store spicy mayo separately; discard any sauce left at room temperature for more than 2 hours.), Freeze cooked salmon and coconut rice : 2 months (Freeze in airtight freezer-safe containers.,Do not freeze avocado or mango salsa; prepare or add them fresh after thawing.)

Salmon

2 tbsp

Olive oil

0.5 tsp

Salt

Pepper

Smoked paprika

Chipotle chili powder

Garlic powder

Onion powder

2

Mango

140 g

Red cabbage

140 g

Green cabbage

1

Carrot

0.25

Red onion

60 ml

Cilantro

0.5

Lime

1 tbsp

Honey

Mayonnaise

Sriracha

370 g

Jasmine rice

420 ml

Coconut milk

120 ml

Water

1

Bay leaf

Avocado

Salmon

2 tbsp

Olive oil

0.5 tsp

Salt

Pepper

Smoked paprika

Chipotle chili powder

Garlic powder

Onion powder

2

Mango

140 g

Red cabbage

140 g

Green cabbage

1

Carrot

0.25

Red onion

60 ml

Cilantro

0.5

Lime

1 tbsp

Honey

Mayonnaise

Sriracha

370 g

Jasmine rice

420 ml

Coconut milk

120 ml

Water

1

Bay leaf

Avocado

Preparation Steps

Step 1/10

Step 2/10

Step 3/10

Step 4/10

Step 5/10