Crispy Coconut Salmon Bowls with Mango Salsa and Lime Crema

Golden, crunchy coconut and panko crust gives this salmon the irresistible texture of fried fish without the heavy oil. Baked to perfection, it sits atop a bed of fluffy cilantro-lime rice, finished with a bright mango salsa and a drizzle of tangy lime crema.

Each bite is a burst of tropical flavor-sweet mango, spicy jalapeño, creamy lime and savory salmon. This bowl is a quick, satisfying dinner that feels like a vacation on a plate.

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Ingredients

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.25 cup Shredded CoconutView ingredient guideLike ingredientDislike ingredient

1 unit Microwavable 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) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 450°F. Wash and dry produce. Dice tomatoes into ½-inch pieces. Finely dice jalapeño, removing ribs and seeds for less heat. Finely chop cilantro. Zest and quarter lime.
2. In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings) 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 and its juice, tomatoes, jalapeño, half the cilantro, juice from half the lime and salt to taste. Set aside.
4. In a second small bowl, combine half the lime zest, half the sour cream, 1 tablespoon water (2 tablespoons for 4 servings), juice from remaining lime and a pinch of salt. Stir to make lime crema.
5. In a medium bowl, combine panko, coconut, 1 tablespoon olive oil (2 tablespoons for 4 servings) 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. Top salmon with remaining sour cream; spread to coat evenly. Mound tops with panko mixture, pressing to adhere. Roast on top rack until salmon is opaque and cooked through, 8-10 minutes.
6. Fluff rice with a fork; stir in remaining cilantro and remaining lime zest. Divide rice, salmon and mango salsa (draining first) between bowls. Drizzle with lime crema and serve.

Recipe Tips

FAQ

Can I use frozen salmon?

Yes, thaw completely in the refrigerator before cooking and pat dry thoroughly to ensure the crust sticks.

What can I substitute for microwavable rice?

Cook 1 cup of jasmine rice according to package directions, then stir in cilantro and lime zest.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 2 days. Reheat salmon in the oven to maintain crispiness.