Salmon, Mango Salsaand Coconut Rice Bowl

Preheat the oven to 400°F (400°F).

In a large bowl, toss the cubed salmon with 1 tbsp olive oil, salt, pepper, smoked paprika, chipotle chili powder, garlic powder, and onion powder until evenly coated.

Spread the seasoned salmon on a parchment‑lined sheet pan and bake for 9–12 minutes, or until the fish is opaque and flakes easily with a fork.

While the salmon bakes, rinse the jasmine rice under cold water until the water runs clear; drain well.

In a medium saucepan combine the rinsed rice, 14 oz coconut milk, ½ cup water, ½ tsp salt, the bay leaf (if using), and 1 tbsp olive oil. Bring to a boil over medium‑high heat, then reduce to low, cover, and simmer 15–20 minutes until the liquid is absorbed and the rice is tender. Remove from heat and let stand, covered, for 5 minutes.

Prepare the mango slaw: in a mixing bowl combine the chopped mango, red cabbage, green cabbage, julienned carrot, thinly sliced red onion, chopped cilantro, lime juice, and 1 tbsp honey. Season with salt and pepper to taste, then refrigerate the slaw until ready to serve.

Make the spicy mayo: in a small bowl whisk together mayonnaise, sriracha, and a drizzle of honey (adjust to your preferred heat and sweetness). Set aside.

To assemble each bowl, place a generous scoop of coconut rice at the bottom, top with baked salmon pieces, a heap of mango slaw, a drizzle of spicy mayo, and optional sliced avocado. Garnish with extra cilantro if desired and serve immediately.