Coconut Curry Salmon & Basmati Rice Bowl

There’s something magical about a bright, sunny day that just makes you crave something light, flavorful, and nourishing. This Coconut Curry Salmon & Basmati Rice Bowl is one of those recipes that perfectly hits the spot. It’s vibrant, fresh, and utterly satisfying—think of it as the lovechild of summer coastal flavors and comforting home-cooked goodness.

I first made a version of this dish during a family summer get-together, tweaking my grandmother’s baked fish method to include a splash of tropical flavor. With every bite, the creamy coconut, zingy lime, and the warmth of curry powder danced beautifully together. Pair that with fluffy basmati rice and a colorful veggie and mango salad—this bowl is summer in every bite.

🛒 Ingredients You’ll Need

For the Coconut Curry Salmon:

• 4 salmon fillets (approx. 6 oz each)

• 1 cup coconut milk (full-fat for best flavor)

• 1 ½ tablespoons curry powder (mild or medium)

• Juice of 1 lime

• Zest of 1 lime (optional)

• Salt and pepper, to taste

• 1 tablespoon olive oil (for baking sheet)

For the Basmati Rice & Veggies:

• 1 cup basmati rice, rinsed

• 2 cups water or broth

• 1 small head of cauliflower, chopped into florets

• 1 cup snap peas, trimmed

• 1 tablespoon olive oil

• Salt, to taste

For the Summer Salad:

• 2 cups chopped romaine lettuce

• 1 ripe mango, peeled and thinly sliced

• ¼ cup roasted cashews

• Chili-lime dressing (store-bought or homemade—see below)

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Homemade Chili-Lime Dressing (Optional):

• 3 tablespoons olive oil

• 1 tablespoon lime juice

• 1 teaspoon honey or agave

• ½ teaspoon chili flakes

• Salt to taste

🔪 Prep Time and Cook Time

🥘 Step-by-Step Instructions

1. Marinate the Salmon

In a medium bowl, mix together the coconut milk, curry powder, lime juice, lime zest (if using), salt, and pepper. Place the salmon fillets in a dish or zip-top bag and pour the marinade over them. Let them marinate for at least 15 minutes (you can refrigerate for up to 2 hours for deeper flavor).

2. Roast the Veggies

Preheat your oven to 400°F (200°C). Spread the cauliflower florets and snap peas on a baking sheet. Drizzle with olive oil and sprinkle with salt. Roast for 20 minutes, flipping halfway through until they’re golden and tender.

3. Bake the Salmon

Lower the oven to 375°F (190°C). Lightly oil a baking dish or sheet. Remove salmon from marinade (shake off excess but don’t wipe it off completely). Lay fillets skin-side down. Bake for about 15 minutes, or until the salmon flakes easily with a fork.

4. Cook the Basmati Rice

While the salmon is baking, rinse your rice thoroughly until the water runs clear. Add rice and water or broth to a pot. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Turn off heat and let it steam (still covered) for 5 minutes. Fluff with a fork.

5. Mix Rice with Roasted Veggies

Once everything is ready, gently stir the roasted cauliflower and snap peas into the basmati rice. This adds texture, flavor, and a boost of nutrients to your base.

6. Toss the Salad

In a large bowl, combine the romaine lettuce, mango slices, and cashews. Drizzle with chili-lime dressing just before serving to keep everything crisp.

7. Assemble Your Bowl

Start with a scoop of the rice-veggie mix, top with a baked salmon fillet, and add a side of the fresh mango-cashew salad. Garnish with a lime wedge, fresh cilantro, or a sprinkle of chili flakes if you’re feeling spicy.

🌟 Tips for the Best Coconut Curry Salmon Bowl

• Use fresh lime juice – The zingy citrus cuts through the creamy coconut and balances the curry perfectly.

• Don’t overcook the salmon – You want it just flaky and moist. Keep an eye on it in the last few minutes.

• Short on time? – Use pre-cooked rice and pre-washed salad mix to cut prep time in half.

🧠 Why This Bowl Works

• Balanced Flavors: The richness of coconut milk pairs beautifully with the mild heat of curry and the brightness of lime.

• Complete Nutrition: Lean protein, whole grains, healthy fats, and a rainbow of veggies—this is a complete, satisfying meal.

• Easy Customization: Swap salmon for tofu, shrimp, or grilled chicken. Use quinoa or cauliflower rice if you’re going low-carb.

🥄 Variations & Additions

• Add a drizzle of peanut sauce for extra Southeast Asian flair.

• Top with a soft-boiled egg for added richness.

• Add fresh herbs like mint or basil for a summery twist.

❄️ Leftovers?

Store any leftovers in an airtight container in the fridge for up to 2 days. This dish also makes a great meal prep option—keep the components separate and assemble just before eating.