Crispy Salmon & Mango Slaw Coconut Rice Bowl Recipe

Crispy Salmon & Mango Slaw Coconut Rice Bowl

Air Fry, Gluten Free, High Protein, Quick Meal
Servings  4       Calories  550-600      
Total Time  35       Prep Time  15 minutes       Cook Time  20
Ingredients
For the Salmon:

  • 1 tablespoon olive oil

  • 1 teaspoon smoked paprika

  • 1 teaspoon chili powder

  • 1 teaspoon garlic powder

  • 1 teaspoon onion powder

  • Salt and pepper to taste

  • 1 lb salmon fillet, cubed

For the Mango Salsa:

  • 2 mangoes, peeled and cubed

  • 1 cup red cabbage, thinly sliced

  • 1 cup green cabbage, thinly sliced

  • 1 carrot, julienned

  • ½ red onion, thinly sliced

  • ¼ cup cilantro, chopped

  • ½ lime, juiced

  • 1 tablespoon honey

For the Coconut Rice:

  • 2 cups jasmine rice

  • 1 can coconut milk (13.5 oz)

  • ½ cup water

  • Salt to taste

  • 1 bay leaf

  • 1 tablespoon olive oil

For the Spicy Mayo:

  • 3 tablespoons mayonnaise

  • 1 tablespoon sriracha

  • 1 tablespoon honey

For the Toppings:

  • 1 avocado, sliced

  • Additional cilantro for garnish

Directions

1. Prepare the Salmon:

  1. In a small bowl, mix together the olive oil, smoked paprika, chili powder, garlic powder, onion powder, salt, and pepper.

  2. Toss the cubed salmon in the spice mixture until well coated.

  3. Preheat your air fryer to 400°F (200°C).

  4. Place the seasoned salmon cubes in the air fryer basket in a single layer. Air fry for 7-10 minutes, shaking halfway through, until the salmon is cooked through and has a slight crispy texture on the outside.

2. Make the Mango Salsa:

  1. In a medium bowl, combine the cubed mango, red cabbage, green cabbage, julienned carrot, sliced red onion, cilantro, lime juice, and honey.

  2. Toss gently to combine. Set aside.

3. Cook the Coconut Rice:

  1. In a medium saucepan, rinse the jasmine rice until the water runs clear.

  2. Add the rinsed rice, coconut milk, water, salt, bay leaf, and olive oil to the saucepan.

  3. Bring to a boil, then reduce to a simmer. Cover and cook for 18-20 minutes until the rice is tender and the liquid is absorbed. Remove from heat and let it sit for 5 minutes. Fluff with a fork.

4. Prepare the Spicy Mayo:

  1. In a small bowl, mix together the mayonnaise, sriracha, and honey until smooth.

5. Assemble:

  1. Serve the coconut rice as a base on each plate.

  2. Top with the cooked salmon and mango salsa.

  3. Drizzle with spicy mayo and garnish with avocado slices and additional cilantro.

Notes

  • Salmon Cooking Methods: You can bake or pan-sear the salmon instead of air frying. The air fryer gives the salmon a nice crisp exterior, but both baking and pan-searing work equally well for this recipe.

  • Coleslaw Mix: For an easy shortcut, you can purchase pre-packaged coleslaw mix instead of chopping cabbage and carrots yourself. It’s a great time-saver and still adds that perfect crunch to the salsa.

  • Sesame Seeds: Adding sesame seeds on top of the salmon for a bit of crunch and a light, nutty flavor is a great finishing touch.

  • Make it Low-Carb: If you want to make it lower in carbs, you can skip the rice or substitute it with cauliflower rice.

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