Name: Soy-Baked Salmon Rice Bowl with Mango Cabbage Slaw & Cilantro
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1 small bunch cilantro; 1 ½ cups jasmine rice; 1 ½ limes; 1 ½ mangoes; 1 ½ medium heads napa cabbage; 1 ½ medium red onions; 1.02 kg salmon fillet; black pepper; crushed red pepper; garlic powder; honey; mayonnaise; salt; soy sauce; toasted sesame oil

Soy-Baked Salmon Rice Bowl with Mango Cabbage Slaw & CilantroSoy-Baked Salmon Rice Bowl with Mango Cabbage Slaw & Cilantro — a 40-minute dinner recipe with 15 ingredients, serving 6.Ingredients

1 small bunch cilantro

1 ½ cups jasmine rice

1 ½ limes

1 ½ mangoes

1 ½ medium heads napa cabbage

1 ½ medium red onions

1.02 kg salmon fillet

black pepper

crushed red pepper

garlic powder

honey

mayonnaise

salt

soy sauce

toasted sesame oil

Instructions

Preheat oven to 220°C (425°F).

Using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to a medium saucepan. Add water and bring the mixture to a boil over high heat.

While the water is heating, place soy sauce, oil, honey, and spices in a large baking dish. Whisk to combine the marinade.

Once the liquid comes to a boil, stir the mixture, cover the saucepan, and reduce heat to low. Cook rice until liquid is fully absorbed, 15-18 minutes. Once done, remove rice from the heat and let it stand, still covered, for 5 minutes.

Meanwhile, if using salmon with skin, place the fillet, skin-side down, on a cutting board. Holding the tail end (or corner) firmly, use a knife to cut between the flesh and skin; continue to cut through the length of the fillet (take care not to cut through the skin); discard the skin.

Cut the salmon into 1-inch cubes. Add to the baking dish with the marinade, stir to coat, and set aside.

Wash and dry the fresh produce.

Using a clean cutting board, shave cilantro leaves off the stems; discard stems and mince the leaves. Place half in a large bowl. (Reserve remaining cilantro for serving.)

Juice limes into the bowl with the cilantro. Add mayo, soy sauce, honey, and spices, then whisk to combine the dressing.

Trim off and discard root end of each cabbage; halve lengthwise, then slice crosswise into thin (shred-like) strips. Add to the bowl with the dressing.

Peel mangoes and slice flesh away from the pits, starting with the flat sides; medium dice. Add to the bowl.

Peel, halve, and slice onions crosswise into thin half-moons. Add to the bowl, stir combine the slaw, and set aside.

When the rice has about 10 minutes left, place salmon in the oven and bake, flipping once, until golden and cooked through, about 10 minutes. Remove from oven.

To serve, divide rice, salmon, and slaw between bowls. Top with reserved cilantro and enjoy!

Open this recipe in Flambette