Maple Sriracha Salmon Bowl with Coconut Rice & Mango Avocado Salsa

Indulge in a vibrant and flavorful dish that combines the sweetness of maple syrup, the heat of sriracha, and the freshness of mango and avocado. This Maple Sriracha Salmon Bowl with Coconut Rice and Mango Avocado Salsa is not only delicious but also easy to prepare. Perfect for a weeknight dinner or a special occasion, this recipe will tantalize your taste buds and impress your guests.

Ingredients

For the Maple Sriracha Salmon:

• 1 lb skinless salmon fillets
• 1/4 cup maple syrup
• 2 tablespoons sriracha sauce (adjust to taste)
• 1 clove garlic, minced
• 1 teaspoon soy sauce (optional)
• Salt and pepper to taste
• 1 tablespoon olive oil

For the Coconut Rice:

• 1 cup jasmine rice
• 1 cup coconut milk
• 1/2 cup water
• 1/2 teaspoon salt

For the Mango Avocado Salsa:

• 1 ripe mango, diced
• 1 ripe avocado, diced
• 1/4 red onion, finely chopped
• Juice of 1 lime
• Salt and pepper to taste
• Fresh cilantro, chopped (optional)

For the Chili Mayo:

• 1/2 cup mayonnaise
• 2 tablespoons sriracha sauce (or to taste)
• Juice of 1/2 lime

Grocery List

• Skinless salmon fillets
• Maple syrup
• Sriracha sauce
• Garlic
• Soy sauce (optional)
• Olive oil
• Jasmine rice
• Coconut milk
• Water
• Salt
• Ripe mangoes
• Ripe avocados
• Red onion
• Limes
• Fresh cilantro (optional)
• Mayonnaise

Cooking Instructions

Step 1: Prepare the Maple Sriracha Salmon

1. Marinate the Salmon: In a small bowl, mix together maple syrup, sriracha, minced garlic, soy sauce (if using), salt, and pepper. Place the salmon fillets in a shallow dish and pour the marinade over them. Let it marinate for at least 30 minutes.
2. Cook the Salmon: Heat olive oil in a skillet over medium heat. Remove salmon from the marinade (reserve marinade) and place it in the hot skillet. Cook for about 4–5 minutes on each side or until cooked through and flaky. Pour the reserved marinade into the skillet during the last minute of cooking for extra flavor.

Step 2: Make Coconut Rice

1. Cook the Rice: Rinse jasmine rice under cold water until the water runs clear. In a saucepan, combine rice, coconut milk, water, and salt. Bring to a boil over medium heat.
2. Simmer: Once boiling, reduce heat to low, cover, and simmer for about 15–20 minutes, or until rice is tender and liquid is absorbed. Fluff with a fork before serving.

Step 3: Prepare Mango Avocado Salsa

1. Mix Ingredients: In a bowl, combine diced mango, avocado, red onion, lime juice, salt, pepper, and cilantro if desired. Gently toss to combine.

Step 4: Make Chili Mayo

1. Combine Ingredients: In a small bowl, mix mayonnaise with sriracha and lime juice until well combined. Adjust seasoning to taste.

Assembly of the Bowl

1. Start with a base of coconut rice in each bowl.
2. Top with pieces of maple sriracha salmon.
3. Add generous spoonfuls of mango avocado salsa.
4. Drizzle chili mayo over the top for an extra kick.
5. Garnish with additional cilantro if desired.

Cooking Time

Total cooking time is approximately 60 minutes, including marination.

Nutritional Information (per serving)

• Calories: Approximately 600 calories
  • Salmon (4 oz): ~250 calories
  • Coconut Rice (1 cup): ~300 calories
  • Mango Avocado Salsa (½ cup): ~50 calories
  • Chili Mayo (2 tbsp): ~100 calories

Tips & Notes

• Adjust Spice Level: Modify the amount of sriracha based on your spice preference.
• Fresh Ingredients: Use ripe avocados and mangoes for optimal flavor.
• Meal Prep: This dish can be prepared in advance; just store components separately in airtight containers.

This Maple Sriracha Salmon Bowl is not just a meal; it’s an experience that combines sweet, spicy, creamy, and fresh flavors in every bite!For more mouth-watering recipes like this one, consider purchasing our eBook filled with delicious dishes that are easy to prepare at home! Enjoy your cooking adventure!