This unique fish bowl is wonderful to enjoy during hot weather with its tropical flavors of coconut and mango. Salmon is a firm-fleshed fatty fish that is rich in vitamins B12 and D, as well as Omega-3 fatty acids and selenium making it a great choice for your table any day of the week. Although any mango will taste great in this rice bowl, search for one that is ripe but still firm fleshed so that it is easy to dice into cubes without becoming mush.

Servings: 2
Prep Time: 10 minutes
Cook Time: 8 to 10 minutes

Ingredients

2 cups cauliflower rice or white long grain rice
2 ½ cups coconut milk, divided
1 cup water
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
coconut oil
¾ lb salmon fillets (Order wild seafood from Wild Alaskan Seafood ($15 off with code TRAILTOHEALTH ) or Vital Choice Seafood (5% off with code 1TRAILTOHEALTH5)
1 mango, peeled and chopped

Directions

1. Cook the cauliflower rice or white rice using 1 cup of the coconut milk and the water. This can be cooked on the stove or in your Instant Pot (Use code TRAILTOHEALTH for $10 off).

2. In a small bowl, combine the remaining 1 ½ cups of the coconut milk with the garlic powder, onion powder and salt until combined.

3. Heat some coconut oil in a medium skillet set over medium heat. Add the salmon and sear on both sides until cooked through.

4. Add the coconut milk mixture to the salmon and allow to come up to a simmer.

5. Toss the coconut rice with the mango and serve the fish on top. Drizzle with the coconut sauce.