Inspired by a girls’ trip to Florida where I discovered a surprisingly good combo of grilled salmon and cantaloupe, I decided to bring the concept back home and came up with this latest family favorite bowl recipe! Feel free to embellish with your favorite seasonal ingredients.

Tropical Salmon Bowl

A refreshing combo of summer's bountiful crop of melons and quick-to-prepare salmon!

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Prep Time 45

Cook Time 15

Course Main Course

Servings 4 servings

Ingredients

Chile Lime Dressing

3 tablespoons lime juice
6 tablespoons avocado oil
1 medium garlic clove
1/4 teaspoon coarse salt
1 tablespoon chopped fresh mint leaves
1-1/2 teaspoons brown sugar
1-1/2 teaspoons minced serrano or jalapeno pepper without seeds
Salt and black pepper to taste

1 pound salmon fillet with skin, cut into 4 pieces
Olive or avocado oil
1-1/2 teaspoons chili lime seasoning
1 teaspoon brown sugar
2 cups cooked brown rice warm or room temperature
2 cups cantaloupe chunks
2 cups seedless watermelon chunks
1 cup sliced seedless cucumber
4 teaspoons sliced green onion
Salt and pepper

Optional Garnish

Chopped fresh mint and basil
Toasted unsweetened flaked coconut see NOTE

Instructions

Preheat oven to 400 F. Line a small rimmed baking sheet with aluminum foil and spray with nonstick cooking spray or lightly coat with olive oil.
Whisk lime juice and avocado oil until well blended. Chop garlic with coarse salt until it forms a finely chopped paste-like consistency and add to lime-oil mixture. Whisk remaining dressing ingredients to lime juice-oil mixture until blended. Season with salt and pepper to taste. Reserve.
Place salmon on prepared baking sheet, skin side down, and lightly brush salmon with oil. Combine chili lime season and brown sugar; sprinkle evenly on tops of salmon pieces. Bake in center of oven until cooked through, 9 to 11 minutes. The salmon should begin to separate or gently flake apart and look opaque, but be careful not to overcook as it will quickly become dry.
To serve, divide rice, cantaloupe, watermelon, cucumber and salmon evenly among four bowls or shallow dishes. Sprinkle with green onion and season with salt and pepper. Garnish with chopped mint and/or basil and toasted coconut as desired. Drizzle with dressing or serve on the side.
Makes 4 servings.

Notes

NOTE: You can toast flaked coconut in a 325ºF oven in a single layer on a baking sheet. It should take 4-8 minutes, depending on how much coconut you are toasting. Keep a close watch and stir halfway through toasting for even browning. You can also toast coconut in a nonstick skillet over medium low heat, stirring, until evenly browned. It will not take long! Remove coconut from the pan to cool.

Grace

Thank you Lord for new opportunities to explore the wonders you share with us each day. Help us to have open minds and hearts, to welcome new friends, new foods and new ways of thinking that keep us connected–both around this table and as we part ways. Amen.

Tropical Salmon Bowl