Honey Lime Salmon Bowls with Pineapple Cucumber Salsa

5 from 2 votes

Honey Lime Salmon Bowls with Pineapple Cucumber Salsa

These Honey Lime Salmon Bowls with Pineapple Cucumber Salsa are an easy yet elevated weeknight dinner full of tropical flavor! This dish comes together in 30 minutes and features oven-baked honey lime salmon, fluffy coconut rice and a simple pineapple cucumber salsa. Balanced, beautiful, delicious and totally gluten free and dairy free!

Servings people

Prep Time 10

Cook Time 20

Total Time 30

Equipment

small bowl
baking sheet
tin foil
cutting board
knife
medium pot with lid
spoon
large bowl

Ingredients

For the Honey Lime Salmon:

1 lb salmon (I prefer Atlantic for this recipe)
1.5 tbsp honey
1 tbsp olive oil
juice from ½ lime
zest from 1 small lime
½ tsp cumin
½ tsp kosher salt

For the Pineapple Cucumber Salsa:

1 cup finely diced pineapple *
1 cup finely diced cucumber
⅓ cup chopped red onion or shallot **
2 tbsp chopped cilantro
½ jalapeño finely diced (seeds removed for less spice)
juice from 1 lime
kosher salt to taste

For the Coconut Rice:

1 cup white rice rinsed (I used Jasmine rice)
1 can light coconut milk (13.5oz)
¼ cup water
kosher salt to taste

Instructions

Preheat your oven to 375F. Line baking sheet with tin foil and then place your salmon in the middle of it. Pat salmon dry with a paper towel. In a small bowl, add the olive oil, honey, lime juice & zest, cumin and salt. Stir until combined.
1 lb salmon, 1.5 tbsp honey, 1 tbsp olive oil, juice from ½ lime, zest from 1 small lime, ½ tsp cumin, ½ tsp kosher salt
Then, spread this honey lime mixture all over the salmon. Fold up the tin foil to create a "moat" around the salmon - see video & photos for reference. Transfer baking sheet to the oven and cook for about 15-18 minutes, depending on how thick your salmon is.
Meanwhile, add the coconut milk and water to a medium pot and bring it to a boil. Right as it starts to boil, season with kosher salt. Then, add your rinsed rice. Stir. Cover and reduce the heat to a simmer. Let the rice cook for about 15-20 minutes, or until most of the liquid is absorbed. Remove from heat but keep the lid on the pot to allow it to steam for at least 5 more minutes.
1 cup white rice, 1 can light coconut milk, ¼ cup water, kosher salt
In a large bowl mix together all of the pineapple cucumber salsa ingredients. Taste and adjust amounts of salt, cilantro, lime, etc.
1 cup finely diced pineapple, 1 cup finely diced cucumber, ⅓ cup chopped red onion or shallot, 2 tbsp chopped cilantro, ½ jalapeño, juice from 1 lime, kosher salt
Assemble your bowls with some of the honey lime salmon, coconut rice and pineapple cucumber salsa. Enjoy!

Video

Notes

*NOTE: Mango should work equally as well in this recipe!

**NOTE: If you're sensitive to the sharp taste of onion, you can rinse the diced onion under water for a bit before adding it to the salsa.

Calories: 496kcal

Course: Dinner, Main Course

Cuisine: American

Diet: Gluten Free, Dairy Free

Keyword: Buddha Bowl, Cilantro Lime, Coconut Milk, Cucumber, Dairy Free, Gluten Free, Honey, Pineapple, Rice, Salmon, Salsa, Summer Recipes, Tropical

Nutrition