There’s something magical about summer cooking. The air is warm, produce is bright and sweet, and meals just feel better when they’re colorful, fresh, and full of zest. This Coconut Curry Salmon & Basmati Rice Bowl is exactly that. It’s my go-to when I want something wholesome, summery, and incredibly flavorful – a dish that tastes like vacation in a bowl.
I first made this while staying with my grandmother in Sicily during a particularly hot July. Inspired by her love for seafood and my own craving for something spicy and creamy, I blended tropical flavors with her traditional approach to baking fish. The result? A fusion of east and west that has become a staple in my summer recipe rotation.
🌟 Why You’ll Love This Coconut Curry Salmon Bowl
- Creamy, spiced salmon that’s rich yet light
- Fragrant basmati rice infused with roasted veggies
- A crunchy, fresh salad with a sweet-tangy chili lime dressing
- Quick to prepare, perfect for meal prep or impressing guests
Whether you’re planning a summer dinner party or just want a nourishing bowl for lunch, this recipe will hit the spot. Let’s break it down.
🥥 Ingredients: What You’ll Need
This recipe is all about layering textures and flavors. Here’s what goes into each component.
For the Coconut Curry Salmon
- 4 salmon fillets (skin-on or off)
- 1 cup canned coconut milk (full-fat for creaminess)
- 2 tbsp curry powder (mild or hot based on your preference)
- Juice of 1 lime
- 1 tsp salt
- 1 tbsp olive oil
For the Basmati Rice & Veggie Base
- 1 ½ cups basmati rice
- 3 cups water or broth
- 1 cup cauliflower florets
- 1 cup snap peas, trimmed
- 1 tbsp olive oil
- Salt and pepper to taste
For the Mango Cashew Summer Salad
- 2 cups chopped romaine lettuce
- 1 ripe mango, peeled and sliced
- ⅓ cup roasted cashews (unsalted)
- Optional: a few fresh mint leaves
For the Chili-Lime Dressing
- 2 tbsp fresh lime juice
- 1 tbsp honey or maple syrup
- 1 tbsp olive oil
- 1 small red chili, finely chopped
- Salt to taste
🔥 Step-by-Step Instructions
Let’s bring it all together – this is a dish best served with love and a bit of sunshine!
1. Marinate the Salmon
In a shallow dish or bowl, combine coconut milk, curry powder, lime juice, and salt. Stir until well mixed. Add salmon fillets and coat well. Cover and marinate in the fridge for at least 30 minutes, or up to 2 hours for deeper flavor.
2. Bake the Salmon
Preheat oven to 375°F (190°C). Place marinated salmon on a baking dish lined with parchment. Drizzle with olive oil and bake for 15–18 minutes, or until salmon is cooked through and flakes easily with a fork.
3. Cook the Basmati Rice
While the salmon bakes, rinse basmati rice until water runs clear. Bring water or broth to a boil, add rice, reduce heat to low, cover, and simmer for 12–15 minutes. Let it rest, then fluff with a fork.
4. Roast the Cauliflower & Snap Peas
Toss cauliflower and snap peas in olive oil, season with salt and pepper, and roast at 400°F (200°C) for about 15–20 minutes, or until golden and slightly crispy.
5. Toss the Salad
In a large bowl, combine romaine, mango slices, and cashews. Whisk together lime juice, honey, olive oil, chopped chili, and salt for the dressing. Drizzle over salad and toss gently.
6. Assemble the Bowl
Layer basmati rice as your base. Top with roasted veggies, a flaky salmon fillet, and a scoop of salad on the side. Drizzle any leftover dressing or coconut marinade over the top for extra flavor.
🧠 Tips for Success
- Don’t overbake the salmon – it should be just opaque in the center.
- Chill the salad slightly for extra crunch and refreshment.
- Customize with quinoa or brown rice if desired, though basmati offers a lovely floral aroma.
- Add a touch of grated ginger or lemongrass to the marinade for extra dimension.
🥗 Nutrition Breakdown (Per Serving)
Approximate values:
- Calories: 560
- Protein: 34g
- Carbs: 48g
- Fat: 28g
- Fiber: 6g
Healthy fats, lean protein, and fiber-rich veggies make this a well-rounded bowl.
🍷 What to Serve With It
- Drink: A chilled Riesling or coconut water with lime
- Side: Grilled pineapple or a cucumber-yogurt dip
- Dessert: Mango sorbet or coconut milk ice cream
🌍 A Global Fusion Dish
This Coconut Curry Salmon Bowl blends flavors from Thai, Indian, and Caribbean cuisine with a Western-style presentation. It’s the kind of meal that brings people together—familiar yet exciting, colorful and comforting.
If you’re a fan of global fusion cooking, this dish is a must-try. It also happens to be gluten-free and dairy-free, making it suitable for many diets.
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