Salmon Bowl with Coconut Rice & Mango Salsa

Salmon Bowl with Coconut Rice & Mango Salsa

Creamy coconut rice, fresh mango salsa and our award-winning wild-caught salmon in the spotlight. A bowl where sustainability and truly great flavor go hand in hand!

Print Recipe

Recipe for 4 portions:

Miso-Marinated Chum Salmon:

  • 400 g Royal Foods MSC wild-caught chum salmon
  • 1.5 tbsp miso paste
  • 1.5 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1.5 tsp rice vinegar
  • Juice from ½ lime
  • 1 tbsp honey
  • 2 garlic cloves
  • 2 cm ginger
  • 2 tsp crispy chili oil
  • Black and white sesame seeds

Mango Salsa:

  • 1 mango
  • 1 avocado
  • 1 handful romantica tomatoes
  • ½ red onion
  • Juice from 1 lime
  • 1 bunch coriander
  • 1 red chili
  • A splash of olive oil
  • Salt and pepper

Coconut Rice:

  • 3 dl rice
  • 400 ml coconut milk
  • 200 ml water
  • Salt

Instructions:

  1. Preheat the oven to 175°C.
  2. Rinse the rice thoroughly until the water runs clear. Then cook with coconut milk, water and a little salt until soft and creamy.
  3. Mix together all the ingredients for the miso marinade and whisk until the miso paste has dissolved. Brush the salmon generously and marinate in the fridge for approximately 15 minutes if time allows.
  4. Cook the salmon in the oven for 10–15 minutes, or until the internal temperature reaches 52°C.
  5. Meanwhile, make the mango salsa: finely chop the red onion and chili, dice the mango, avocado and tomatoes, and mix together with coriander, lime, olive oil, salt and pepper.
  6. Spoon the coconut rice into bowls, top with salmon and mango salsa and finish with spring onion and sesame seeds.

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