Maple Sriracha Salmonwith Coconut Rice & Mango Avocado Salsa Bowl with Chili Mayo

1. 1

   Prepare the Coconut Rice: Rinse jasmine rice, then combine with coconut milk, water, and salt in a saucepan. Bring to a boil, reduce heat, cover, and simmer for about 15 minutes until the rice is tender and infused with coconut flavor.

   Kitchen notes · Added by ReelsMeals: Rice is tender and infused with coconut. Keep the saucepan covered while the rice simmers.

2. 2

   Make the Maple Sriracha Glaze: In a bowl, whisk together maple syrup, sriracha, and soy sauce.

Cook the Salmon

3. 3

   Heat olive oil in a skillet over medium heat. Season salmon pieces with salt and pepper, then add to the skillet. Sear the salmon for 2-3 minutes on each side until cooked through and lightly golden. Pour the maple sriracha glaze over the salmon and cook for an additional 2-3 minutes, stirring to coat the salmon in the sticky glaze.

   Kitchen notes · Added by ReelsMeals: Salmon is lightly golden and coated in a sticky glaze. Turn the pieces carefully so they sear on each side before glazing.

4. 4

   Prepare the Mango Avocado Salsa: In a bowl, combine diced mango, avocado, red onion, lime juice, cilantro, salt, and pepper. Toss gently to combine.

   Kitchen notes · Added by ReelsMeals: Mango and avocado are combined without losing their shape. Toss gently to keep the diced avocado intact.

5. 5

   Make the Chili Mayo: In a small bowl, whisk together mayonnaise, sriracha, and lime juice until smooth. Adjust the spice level as desired.

Assemble the Bowl

6. 6

   Start with a base of coconut rice, add the maple sriracha salmon, and top with mango avocado salsa. Drizzle with chili mayo and garnish with fresh cilantro and lime wedges for a burst of flavor and color.