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.


  • 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


Coconut Rice


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

Tropical Salmon Rice Bowl


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.


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. 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.


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.


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.


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


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.


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 to garnish.