Send your taste buds on a tropical vacation with this omega-3-packed salmon and coconut rice bowl. It’s fast and flavorful, leaving you happy and nourished.
What You Need
Salmon
1 Wild Salmon Filet (about 1 – 1.5 lbs.)
1 c. Citrus Based Dressing or Vinaigrette
Rice
1 c. Jasmine Rice rinsed and drained
1 c. O Organic Coconut Water
1 c. O Organic Unsweetened Coconut Milk
Mango Salsa
1 c. O Organic Frozen Mango thawed
1 container Pico de Gallo (from the Fresh Cut section of the produce department)
Optional: diced avocado
How It’s Made:
- In a 9×13 baking dish, pour marinade and place salmon in a marinade (skin side up). Let marinade for one hour in the refrigerator
- While the salmon is marinating, prepare coconut rice. Add rice, coconut water, and coconut milk to a medium saucepan over medium-high heat; bring to a boil. Reduce heat until mixture is at a simmer, cover, and let simmer for 20 minutes. Fluff with a fork; cover and set aside
- Heat the grill to medium heat. Remove salmon from the marinade and place skin side down on a piece of foil on the grill. Cook until done, when the thermometer reaches 145 degrees; remove from grill
- In a medium bowl, toss together mango, pico de gallo and avocado
- Serve salmon with rice and topped with mango salsa
Serves 4
NUTRITIONAL FACTS:
Calories 429
Total Fat 14g
Cholesterol 57 mg
Sodium 450 mg
Carbohydrates 49g
Fiber 1g
Sugar 18g
Protein 26g
