THE MOST DELICIOUS TROPICAL SALMON BOWL
What a name am I right? Just by reading it you can kin of get a sense of what is to come. This a a perfect combination of sweet flavors that go so well with the air fried salmon. Starting off with the mango salsa that is such a fish component to this bowl. Add some coconut rice that has such a sweet taste, just delicious. The idea with this bowl, is to have that delicious combination of the three components in every bite. This is a recipe that seems more complicated than it actually is. Keep on reading to see all of my tips on hoe to get it perfect!
THE ELEMENTS OF THIS BOWL
Starting with the rice, a sweet and soft coconut rice base. This rice is made with just three ingredients and one of those is rice! You can imagine how easy it is to make. No new skills needed. Simply add all the ingredients to a pot and cook the rice like you would any normal white rice.
On top of that perfect rice, you place the salmon. In this case, I cooked the salmon in the air fryer so that it would be ready quicker. Also, I love the texture you get when cooking salmon in an air fryer, a crispy exterior and creamy but properly cooked interior. The perfect texture for this bowl. You can also cook the salmon on a skillet or the oven. Although these are very different ways of cooking this, I believe Salmon has that versatility.
Finally, The mango salsa. This is a very simple and easy recipe. It has only a few ingredients and you can have it ready in like 10 minutes. You can find the recipe here.
TIPS FOR A PERFECT BOWL:
The perfect salmon: Starting with the star of the bowl. We want this fish to have a crispy crust and a creamy center, but still cooked perfectly. Before placing it in the air fryer, season it. Another important thing is to preheat the aifryer. Preheating the air fryer helps to avoid the salmon skin from sticking to the basket. Add a bit of olive oil and place it directly over the heated basket.
The rice: In this case, the kind of rice you use for this dish is not that important. What we want is to be able to taste the coconut in every bite so that it goes well with the rest of the bowl. Even though you are making a coconut rice, don’t forget to add salt! The salt in the coconut rice will bring up the sweetness and flavor.
The salsa: The final element in this bowl, but the first step in your preparation. I recommend you make this before you start anything else. You want all the flavors to combine very well. How do you get these ingredients to combine like this? You make it early, mix it carefully and let it rest in the fridge while you cook the rest.
Serving: Try serving everything just before actually eating. The rice and salmon are served hot, the salsa, on the other hand is served cold. You want that difference in temperatures as well. This add to the freshness of the bowl. So, again, make sure to plate everything before eating it.
EQUIPMENT:
Air fryer: Cooking in the air fryer, is amazing most of the time. Heat it, place the salmon or anything you want to cook in it and done! It always comes out fine and delicious, so stress free.
Pot: Use a medium sized pot to make the coconut rice.
Chopping board: To cut the vegetables in the salsa. You can use a new one or just clean the same board and use for the salmon.
Knife: Like I always say, the best knife to use at home is the one you are the most comfortable with.
Spoon: wooden or a teflon spoon to stir the rice occasionally.
Cup measure: for the rice and to make the mango salsa.
Strainer: To wash the rice before cooking.
TROPICAL SALMON BOWL
Ingredients
- 1 Recipe mango salsa (find the recipe in the blog)
- 2, 150 to 170 gr salmon filets
- 1/2 Cup white rice
- 1 Cup water
- 1 1/2 Cup coconut milk
- Salt to taste
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1 pinch of pepper
- Olive Oil
Instructions
- The first thing you will make is the mango salsa. Follow the steps in the complete recipe (link in blog) Place the salsa in the fridge.
- Prep the rice by placing it in a strainer and washing it. This will keep them from sticking when the cook.
- Add the rice to a pot with the water, salt and coconut milk. Cook on medium heat. If you need more water, add coconut milk instead. The rice is ready when it doesn't have a hard center anymore.
- Meanwhile, make sure the salmon filet is completely dry. Dry it off with some paper towels, carefully.
- Season the top and sides of the filets with salt, pepper, garlic powder, and paprika.
- Preheat the airfryer to 400 F for four minutes.
- Spray the basket with some olive oil.
- Add the salmon, skin down and let it cook for 8 to 10 minutes.
- Once everything is ready, place the rice on a bowl, then the salmon on top and finally the mango salsa on top.
