Grilled Salmon with Coconut Rice Bowls

Prep Time: 30 mins Cook Time: 30 mins Yield: 4 bowls

Gluten Free | Dairy Free | Egg Free

Make these Grilled Salmon with Coconut Rice Bowls for an easy, healthy dinner any day of the week. Top this nourishing bowl off with fresh Pico de Gallo, avocado and lime juice.

Want more dinner recipes? Take a look:

• Dairy Free Loaded Baked Potato Soup
• The Best Venison Chili
• Creamy Dairy Free White Lasagna Soup
• Autumn Harvest Sheet Pan Dinner
• Dairy Free Fish Chowder
• The Best Slow Cooker Pulled Pork
• Fish Matecumbe
• White Chicken Chili

Reasons to love Grilled Salmon and Rice Bowls:

• Minimal prep work
• Grill or broil option for salmon
• Naturally dairy and gluten free
• Easy and nourishing meal

Ingredients in Salmon and Rice Bowls:

Salmon– Salmon with the skin on is the best for grilling, and then remove the skin when serving.

Olive Oil– this is especially important if grilling the salmon. We are marinating the salmon in an olive oil based marinade and the oil is what is going to keep the salmon from sticking to the grill. You could also grill the fish on aluminum foil or cedar planks.

Maple Syrup– just a little bit goes a long way in this marinade. You can also use honey or agave.

Lemon Juice– best if using fresh, but you can use lemon juice in a pinch.

Salt and Pepper

Basmati Rice- this is my favorite type of rice and I like using either white basmati rice or brown basmati rice.

Coconut Milk– from a can, not the carton.

Pico de Gallo- I love to make fresh Pico de Gallo or mango Pico de Gallo, like this Mango Shrimp Pico de Gallo (you can omit the shrimp and/or mango), to top this bowl off with.

Avocado

Lime– fresh lime juice is the perfect finishing touch for these salmon and rice bowls.

Tools needed to make Grilled Salmon with Coconut Rice Bowls:

• Measuring cups and spoons
• Baking sheet
• Glass measuring cup
• Whisk
• Sauce pan– I used this 1.5 quart saucepan.

How to make Salmon and Rice Bowls:

Prep the salmon: Rinse the salmon under cold water. Dab any excess water off with a paper towel. Place on a baking sheet and cut into 4 fillets. Whisk the salmon marinade ingredients together. Using a basting brush, generously coat the salmon with the marinade, making sure to coat the entire fish- both the flesh and the skin. Let marinate in the fridge for 20-30 minutes, but no longer than 30 minutes because the lemon will start to break down the fish.

Make the rice: While the salmon is marinating, rinse the rice under cold water using a fine mesh strainer. Add the coconut milk, rice and salt to sauce pan and bring to a boil. Once boiling, reduce to a simmer and cover. Cook until all the liquid is absorbed. Keep covered, and remove from heat. Let rest 10-15 minutes. Fluff with a fork and add fresh lime juice.

Grill the salmon: Preheat the grill until the temperature reaches 450-500 degrees. Add the salmon fillets to the grill, skin side down. Cook for 6-8 minutes. Carefully flip and cook for an additional 1-2 minutes. The internal temperature should be 145 degrees. You can take the salmon fillets off the grill once the internal temperature reads 130-135 degrees, and as the fillets rest, the temperature will come up to 145 degrees.

Assemble the bowls: Add rice and salmon to each bowl. Top with avocado and fresh pico de Gallo. Garnish with fresh lime juice if desired.

Tips and tricks for Grilled Salmon and Rice Bowls:

Grilling salmon may be intimidating for some but with these tips and tricks, anyone can grill salmon! (Aka the best and only way to eat it).

• Use a high quality olive oil or any neutral oil that has a high smoke point in the marinade. Instead of oiling the grill grates, we’re oiling the fish. This will keep the fish from sticking to the grill and not flaking apart while flipping the fillets.
• Preheat the grill to a high heat and keep the grill at a high heat. This will also help the fish to not stick to the grill grates.
• A key to grilling salmon is to flip the salmon only once. This will leave less room for error and the fish to fall apart. Grill on the skin side first and then flip only once for the remainder of the time.

Once you make rice with coconut milk it’s hard to make it any other way because it is that good. Both my husband and I aren’t huge fans of coconut but we both LOVE coconut rice. Especially when paired with grilled salmon. But if you have an allergy or just really are not a fan (the rice only has a slight coconut taste), then try these tricks out:

• Not a fan of coconut or have a coconut allergy? Make the rice according to the directions on the package, but replace some of the water with chicken broth. This adds so much more taste to the rice than just cooking it with water.
• You can use plain white or brown rice in this recipe, but I love using white basmati or brown basmati rice. Basmati rice has a lower glycemic level compared to normal white rice, which leads to more balanced energy levels after consumption. You can also use jasmine rice.

How to store leftovers:

Store the rice and salmon separately. I like to reheat the salmon in the air fryer, in the oven or in a skillet. Add some water to the rice and reheat in the microwave or on the stovetop. The water will help bring moisture back into the rice and refresh it.

Frequently asked questions:

Can I bake the salmon in the oven instead of grilling it?

Yes, you can also bake the salmon in the oven if you do not want to grill it. Preheat the oven to 375 degrees. Line a baking sheet with aluminum foil. Marinate the salmon and then cook for 15-20 minutes, or until the internal temperature is 130-135 degrees (it will rise to 145 degrees will resting). Remove and let rest for 5 minutes before cutting into 4 fillets.

Should I oil the grill or the fish?

The fish! Most people like to oil the grill (which is pretty dangerous), but when you oil the fish, it’s not only safer, but it won’t stick to the grill as much. When you go to flip it, it shouldn’t stick to the grill if you oiled the fish correctly (that and having a hot grill grate and a high grill temperature will help the fish not to stick!).

What is the internal temperature of Salmon?

The internal temperature of salmon should reach 145 degrees. I recommend taking the salmon off the grill or out of the oven once the internal temperature reaches 130-135. The temperature will continue to rise after you’ve taken it off the heat and this way the salmon won’t be over cooked. I use this digital meat and candy thermometer for checking the temperature (it’s super affordable too!).

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