Tropical Salmon Rice Bowl

Hello and Welcome to Sunday Supper! Tomorrow, Djalali Cooks is headed out for vacation. We will be taking this week off, returning Sunday, August 14 with recipes from the archives. Djalali Cooks is back with fresh recipes Sunday, August 21. But follow my stories on Instagram to see where we are eating and what we are seeing on our vacation to Tybee Island. And check in over at Style at a Certain Age to see what I am wearing on our trip. Let’s get to today’s recipe, a perfect send off for a beach vacation: Tropical Salmon Rice Bowl.

My Zojirushi Rice Cooker takes about 45 minutes, so I always get the rice going first. We are making coconut rice for our rice bowls. To make coconut rice, I just substitute half the amount of water with coconut milk. Once we get that going, we can move on to the salmon.

Coconut Milk-Poached Salmon

I have a nice Wild Alaska Sockeye Salmon filet. But first, we will make the poaching liquid. In a skillet over medium heat, add 1 cup of coconut milk and 1 cup of chicken broth. A splash of soy sauce, about 1 teaspoon or so, and about 1 teaspoon of grated fresh ginger. Stir to combine and bring this up to a simmer. Let it simmer for about 5 minutes.

Meanwhile, rinse the salmon filet and pat it dry. My filet still has the skin on. I will poach it with the skin on, which will make the skin super easy to peel off after it’s poached. Sprinkle the fish with kosher salt and black pepper. If you have one large filet like mine, slice it in half for two servings.

After the poaching liquid has simmered for five minutes, reduce the heat to keep it at a low simmer and add the salmon filets to the poaching liquid. Cover the pan and let the fish poach for about 8-10 minutes.

Tropical Fruit

While the salmon is poaching, dice one small pineapple into small cubes. I had about 1 cup of diced pineapple leftover to use in another dish. Dice a ripe mango into small cubes. If you can’t get a ripe mango, it’s ok to leave it out. The pineapple on its own adds a ton of sweet tropical flavor to this dish. You can use also use canned pineapple if you need to.

After about 8 minutes poaching, check the salmon for doneness. It should be opaque and flake easily with a fork. Transfer the salmon to a plate and let cool slightly. Increase the temperature of the burner under the poaching liquid. Bring it to a boil and stir regularly for about 5 minutes. We will cook this sauce down a bit and add a cornstarch slurry to make a thicker sauce.

While the sauce is reducing, and the salmon is cool enough to handle, gently peel the skin off the back. You can discard the skin, or do what I did and save it as a special topping for my dogs’ dinner. (They were so excited when dinnertime came!)

Once the sauce has reduced by about half, or after 5 minutes of boiling, add a slurry of 1 tablespoon water mixed with 1 teaspoon of cornstarch. Stir this slurry in and continue cooking and stirring until the sauce has thickened enough to coat the back of a spoon. About 3 minutes more.

Build the Tropical Salmon Rice Bowl

In a wide shallow bowl, spread a handful of baby greens. Use your favorite kind of tender greens. Top the greens with a little sauce.

Then spoon on about 1/2 cup of the hot coconut rice. Pour a little sauce over the rice.

Lay a salmon filet on top and pour on a little more sauce. Then top with diced pineapple and mango.

Top with sliced scallions and cilantro leaves as garnish.

Tropical Salmon Rice Bowl

A very simple preparation for a dish that packs a ton of fresh flavor and healthy benefits. This Tropical Salmon Rice Bowl is a great dish that is enjoyable hot or cold; it would be great for meal prepping too. The coconut flavor is mild, yet its aroma is evocative of a tropical vacation. The fresh fruit is juicy and sweet, with just enough acidity in the pineapple for a balanced combination. Salmon is wonderful poached, the gentle cooking helps it retain so much moisture and flavor.

Definitely give this recipe a try and let me know how it goes for you! If you’re looking for another healthy rice bowl recipe try my Simple Baked Salmon Rice Bowl, or try the Crispy Rice Bowl.

Key Equipment

I recently purchased Always Pan’s newest addition: the Enameled Cast Iron Always Pan. I replaced my original Always Pan with this cast iron version. This is the first recipe I have used it for, and I have to say I love the glass lid that comes with the pan, it’s perfect for this type of recipe. And this cast iron version is oven safe – a big plus for me! Check it out!

Remember, Djalali Cooks will be on vacation this week, but check back in next week as we revisit our favorite summertime recipes. See you next from Tybee Island! Take care and be well! xo Kelly

Print Recipe

Tropical Salmon Rice Bowl

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Dinner, Main Course. Lunch – American

By Kelly Djalali – Serves: 2

Prep Time: 10 Minutes – Cooking Time: 20 Minutes – Total Time: ~30 Minutes

Savory coconut milk poached salmon tops coconut rice and greens; with fresh pineapple, mango and cilantro for a Tropical Salmon Rice Bowl.

Ingredients

• Coconut Rice
• Rice
• Water
• Coconut Milk
• Tropical Salmon Rice Bowl
• 1 cup Low Sodium Chicken Broth
• 1 cup Coconut Milk
• 1 tsp. Soy Sauce
• 1-2 tsp. Fresh Grated Ginger
• 2 Wild Salmon Filets (or one large filet, halved)
• Kosher Salt, Black Pepper
• 1 tsp. Cornstarch
• 1 tbsp. Water
• 1 small Pineapple, diced
• 1 Mango, diced
• Baby Greens
• Cooked Coconut Rice
• Sliced Scallions, for garnish
• Cilantro Leaves, for garnish

Instructions

Coconut Rice

1

Prepare rice according to package or rice cooker directions, substitute half the water called for with coconut milk.

Tropical Salmon Rice Bowl

2

In a skillet over medium heat, add 1 cup of coconut milk and 1 cup of chicken broth. Add about 1 teaspoon soy sauce, and about 1-2 teaspoons of grated fresh ginger.

3

Stir to combine and bring this up to a simmer. Let it simmer for about 5 minutes.

4

Meanwhile, rinse the salmon filet and pat it dry. If your filet has the skin on, poach it with the skin on, it will make the skin super easy to peel off after it's poached. Sprinkle the fish with kosher salt and black pepper.

5

After the poaching liquid has simmered for five minutes, reduce the heat to keep it at a low simmer and add the salmon filets to the poaching liquid. Cover the pan and let the fish poach for about 8-10 minutes.

6

After about 8 minutes poaching, check the salmon for doneness. It should be opaque and flake easily with a fork. Transfer the salmon to a plate and let cool slightly. Increase the temperature of the burner under the poaching liquid. Bring it to a boil and stir regularly for about 5 minutes.

7

While the sauce is reducing, and the salmon is cool enough to handle, gently peel the skin off the back.

8

Once the sauce has reduced by about half, or after 5 minutes of boiling, add a slurry of 1 tablespoon water mixed with 1 teaspoon of cornstarch. Stir this slurry in and continue cooking and stirring until the sauce has thickened enough to coat the back of a spoon. About 3 minutes more.

9

In a wide shallow bowl, spread a handful of baby greens. Use your favorite kind of tender greens. Top the greens with a little sauce.

10

Then spoon on about 1/2 cup of the hot coconut rice. Pour a little sauce over the rice.

11

Lay a salmon filet on top and pour on a little more sauce. Then top with diced pineapple and mango.

12

Top with sliced scallions and cilantro leaves to garnish.

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