Crispy Coconut Salmon Bowls with Mango Salsa and Lime Crema

This vibrant rice bowl brings together a golden, crunchy coconut crust on tender salmon, a bright and spicy mango salsa and fluffy cilantro-lime rice. The salmon bakes up crispy without deep frying, thanks to a coating of panko and shredded coconut.

While the salmon roasts, you’ll whip up a fresh salsa with mango, tomato and jalapeño, plus a creamy lime crema. Serve everything over rice for a satisfying meal that tastes like a tropical getaway.

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Ingredients

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.25 cup Shredded CoconutView ingredient guideLike ingredientDislike ingredient

1.25 cup Brown RiceView ingredient guideLike ingredientDislike ingredient

4 ounce MangoView ingredient guideLike ingredientDislike ingredient

1 unit JalapeñoView ingredient guideLike ingredientDislike ingredient

2 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

10 ounce SalmonView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F with a rack in the top position. Wash and dry all produce. Dice tomatoes into ½-inch pieces. Finely dice jalapeño (remove ribs and seeds for less heat). Finely chop cilantro. Zest and quarter the lime.
2. In a small pot, combine brown rice, 1¼ cups water and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until tender, 15-18 minutes. Keep covered off heat until ready to serve.
3. While rice cooks, in a small bowl, combine mango (with its juice), tomatoes, jalapeño, half the cilantro, juice from half the lime and a pinch of salt. Set aside.
4. In another small bowl, combine half the lime zest, half the sour cream, 1 tablespoon water, juice from the remaining lime half and salt to taste. Set aside.
5. In a medium bowl, mix panko, shredded coconut, 1 tablespoon olive oil and a pinch of salt. Pat salmon dry with paper towels and season all over with salt and pepper. Place salmon skin side down on a lightly oiled baking sheet. Spread remaining sour cream over the top of the salmon, then mound the panko-coconut mixture on top, pressing gently to adhere. Roast on the top rack until salmon is opaque and cooked through, 8-10 minutes.
6. Fluff rice with a fork and stir in remaining cilantro and remaining lime zest. Divide rice among bowls. Top with salmon and mango salsa (drain excess liquid first). Drizzle with lime crema and serve.

Recipe Tips

FAQ

Can I use a different type of rice?

Yes, jasmine or white rice work well. Adjust cooking time and water according to package directions.

How do I know when the salmon is done?

The salmon should be opaque and flake easily with a fork. An instant-read thermometer inserted in the thickest part should read 145°F.

Can I make this recipe dairy-free?

You can substitute the sour cream with a dairy-free yogurt or omit the crema and simply squeeze fresh lime over the bowl.