Salads are great in the summer, but how about a refreshing bowl of salmon, coconut rice, and mango pico!? This meal is so fantastic for summer. It's got the freshness, the lightness, the beautiful variety of fruit, but it's also so filling and well balanced. You've got your protein, healthy fats, veggies, and complex carbs. This is so easy to make for a large group of people as well if you're planning on having any summer dinners!
Ingredients:
Makes about 4 servings
- 1 c chopped mango (about 2 mangos)
- 1 c chopped English or Persian cucumber
- 1 c diced red onion
- 1 c chopped tomato (I used Roma tomatoes)
- 1 diced jalepeño (optional)
- 1/4 c chopped cilantro
- Juice of 1/2 lime
- 2 c jasmine rice
- 1 can full fat coconut milk
- 1 1/2 c water
- salmon fillets
- salt and pepper
Directions:
- Prepare your jasmine rice by washing first.
- Add coconut milk and water to rice cooker or pot.
- Cook rice according to rice cooker or bring rice to boil over high heat in pot.
- Then cover, turn down to low heat, and cook for another 20 minutes.
- Prepare your salmon with a drizzle of olive oil, and sprinkle salt and pepper to taste on both sides.
- Air fry at 400 for 10-12 minutes or bake in oven at 400 for 12 minutes.
- Meanwhile, chop your mango, cucumber, onion, tomato, jalepeño, and cilantro.
- Add to a large bowl and combine until fully mixed.
- Sprinkle the juice of 1/2 lime, salt to taste, and mix once more.
- Serve the rice on the bottom, salmon on top, and pico on top of the salmon on rice.
You can also garnish your summer salmon bowls with a little extra cilantro and lime if you're feeling fancy. I love my salmon simple with just salt and pepper, but if you want to take it up a notch, I also recommend drizzling some hot honey on top! Just thinking about it is making me hungry 😂 Enjoy this one besties, it's a GOOD one 🫶