Coconut Crusted Salmon Rice Bowls

COCONUT CRUSTED SALMON RICE BOWLS WITH MANGO SALSA, CILANTRO RICE, AND LIME CREMA

---

PREP TIME: 15 Minutes/ COOK TIME: 45 Minutes

SERVING SIZE: Makes 2 (Based off My Fitness Pal App)/ CALORIES: 940

DIFFICULTY LEVEL: Medium 

INGREDIENTS: Mango, Tomatoes, Jalapeños, Cilantro, Lime, Salmon, Shredded Coconut, 1/8 Cup Sour Cream, 1/8 Cup Panko Bread Crumbs, 3/4 Cup Jasmine Rice

---

Step 1: Prep

Preheat oven to 450

Wash and dry produce

Dice tomatoes, dice jalapeno, finely chop cilantro, dice mango, zest and quarter lime

Step 2: Cook Rice

In a small pot, combine 2 TBSP butter, rice, 1.25 Cups of water, and 1/4 TSP of salt and pepper

Bring to a boil

Once boiled, REDUCE HEAT TO LOW, AND COVER

Simmer for 15 minutes

Keep covered and off heat until ready to serve

Step 3: Make Mango Salsa

While rice cooks, in a small bowl combine mango, tomatoes, jalapeno, cilantro, juice from half a lime, and 1/4 TSP salt and pepper

Step 4: Mix Lime Crema

In a small bowl, combine half the lime zest, half the sour cream, 1 TBSP of water, juice from half of a lime, 1/4 TSP salt and pepper

Mix well

Step 5: Coat and Cook Salmon

In a medium bowl, combine panko, coconut, 1 TBSP olive oil, and 1/4 TSP salt and pepper

Pat salmon dry with paper towels Season all over with 1/4 TSP salt and pepper

Place skin side down on a lightly oiled baking sheet

Top salmon with remaining sour cream, spread evenly

Mound tops with panko mixture, pressing to adhere

Roast for 10 minutes

Step 6: Finish and Serve

Fluff rice with a fork, stir in cilantro, and lime zest

Divide rice, salmon, and mango salsa between bowls

Drizzle with lime crema

Serve hot and enjoy!