Tropical Salmon Bowls
dinner

Tropical Salmon Bowls

0 Servings
20 Minutes

If you’re not a fan of fish, chicken works as a great substitute.

INGREDIENTS


    For the Coconut Rice
  • 0.5
    Cup
    uncooked rice
  • 200
    mL
    coconut milk
  • 125
    mL
    water
  • Pinch of salt
  • For the Fish
  • 2
    fillets boneless salmon (170 g each), skin removed
  • 2
    Tablespoon
    butter, melted
  • 1
    clove garlic, minced
  • 1
    Tablespoon
    honey
  • 1
    Tablespoon
    lime juice
  • 2
    thin slices of lime
  • 0.125
    Teaspoon
    salt
  • 1
    Teaspoon
    lime zest, to garnish (optional)
  • For the Kiwi Salsa
  • 0.75
    Cup
    kiwi, peeled and diced
  • 2
    Tablespoon
    finely chopped cilantro, plus extra to garnish
  • 1-2 tablespoons finely diced red onion
  • 1
    Teaspoon
    olive oil
  • Salt to taste
  • For the Spicy Mayo
  • 2
    Tablespoon
    mayonnaise
  • 1
    Teaspoon
    sriracha
  • Lime juice
Plant-Based Option

Substitute firm tofu for the fish, sub maple syrup for the honey, use vegan butter or oil and use a vegan mayonnaise.

INSTRUCTIONS

1.

Preheat the oven to 350 F and line a baking sheet with foil or parchment paper.

2.

Make the rice by bringing the rice, coconut milk, water, and salt to a boil. Stir, cover, and reduce to simmer until the rice is cooked, around 20 minutes.

3.

While the rice cooks, in a small bowl, mix together the melted butter, garlic, honey, lime juice, and salt. Place the 2 lime slices on the prepared baking sheet, then top with the salmon fillets. Evenly spoon the sauce over each fillet and bake for 15 minutes. Turn the oven to broil and cook for an additional 5 minutes.

4.

While the salmon bakes and the rice cooks, make the kiwi salsa. In a medium bowl, combine all of the salsa ingredients together. Make the spicy mayo by mixing together the mayonnaise and sriracha and a squeeze of lime juice. Serve the salmon over top of the rice with kiwi salsa, a drizzle of spicy mayo, and chopped cilantro.

Nutrition Information

Calories
785 per serving
Carbs
6.1g per serving
Protein
36.4g per serving
Fat
44.9g per serving
Fiber
5.4g per serving
Sodium
686mg per serving
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