Name: Smoky Salmon-Coconut Rice Bowl with Cucumber, Mango & Yogurt Sauce
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1 small bunch cilantro; 1 ½ English cucumbers; 6 cloves garlic; 3 (2 ½ cm) pieces ginger root; 1 ½ cups jasmine rice; 1 ½ limes; 3 mangoes; ¾ cup plain Greek yogurt; 1.02 kg salmon fillet; ⅓ cup shredded unsweetened coconut; black pepper; chili-garlic sauce; honey; rice vinegar; salt; smoked paprika; soy sauce; toasted sesame oil

Smoky Salmon-Coconut Rice Bowl with Cucumber, Mango & Yogurt SauceSmoky Salmon-Coconut Rice Bowl with Cucumber, Mango & Yogurt Sauce — a 40-minute dinner recipe with 18 ingredients, serving 6.Ingredients

1 small bunch cilantro

1 ½ English cucumbers

6 cloves garlic

3 (2 ½ cm) pieces ginger root

1 ½ cups jasmine rice

1 ½ limes

3 mangoes

¾ cup plain Greek yogurt

1.02 kg salmon fillet

⅓ cup shredded unsweetened coconut

black pepper

chili-garlic sauce

honey

rice vinegar

salt

smoked paprika

soy sauce

toasted sesame oil

Instructions

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

Meanwhile, wash and dry the fresh produce.

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.

While the rice is cooking, place vinegar, honey, and salt in a medium bowl; stir to combine the pickling liquid.

Trim and halve cucumbers lengthwise, then cut crosswise into thin half-moons. Add to the bowl with the pickling liquid, stir to combine, and set aside.

Peel and mince ginger and garlic. Place both in a large bowl along with oil, soy sauce, honey, and spices; whisk to combine the marinade.

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 bowl with the marinade, stir to coat, and set aside.

Preheat a large skillet over medium heat.

While the skillet heats up, juice limes into a small bowl. Add yogurt and chili-garlic sauce, then stir to combine the spicy yogurt sauce. Set aside.

Once the skillet is hot, working in batches if necessary, add salmon (with marinade) and cook, turning occasionally, until cooked through, 4-5 minutes. Remove from heat.

Meanwhile, using a clean cutting board, peel mangoes and slice flesh away from the pits, starting with the flat sides; cut into bite-sized pieces. Place in another medium bowl.

Shave cilantro leaves off the stems; discard stems and mince the leaves. Add to the bowl with the mango (reserving a small handful for serving) and stir to combine.

Just before serving, fluff rice with a fork. Add coconut and stir to combine.

To serve, divide rice, salmon, pickled cucumber, and mango between bowls. Drizzle with yogurt sauce, top with reserved cilantro, and enjoy!

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