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