EASY Salmon Bowl with Coconut Rice & Mango Salsa (recipe 👇🏽) 😍 My new digital cookbook will be out June 27th save the date 😊 For the Salmon: 🐟 1lb Salmon, cut into cubes 🥑 1 tbsp avocado oil 🧂 Salt & pepper to taste 🌶️ 1 tsp smoked paprika 🧄 1 tsp garlic powder 🧅 1 tsp onion powder Mango Salsa: 🥭 2 mangos, cubed 🍇 1 1/2 cups red cabbage 🍏 1 1/2 cups green cabbage 🧅 1/4 medium red onion, thinly sliced 🧂 Salt & pepper to taste 🌿 1/4 cup chopped cilantro 🍋 Juice of 1/2 lime 🍯 1 tbsp honey Coconut Rice: 🍚 2 cups jasmine rice, washed and rinsed 🥥 14 oz coconut milk 💧 1/2 cup water 🧂 1/2 tsp salt 🍃 1 bay leaf 🥑 1 tbsp olive oil Instructions: 1. Prepare the Salmon: Coat the salmon cubes in Primal avocado oil, season with salt, pepper, smoked paprika, garlic powder, and onion powder. 2. Arrange on a parchment-lined sheet pan and bake at 400°F for 9-12 minutes in the oven, or place in an air fryer basket at 385°F for 8-10 minutes until golden. 3. Make the Mango Salsa: Combine mangos, red and green cabbage, red onion, salt, and pepper in a bowl. Mix in cilantro, lime juice, and honey. Chill until ready to serve. 4. Cook Coconut Rice in a Rice Cooker: Add rinsed jasmine rice, coconut milk, water, salt, and a bay leaf to your rice cooker. Drizzle with Primal Kitchen olive oil to prevent sticking. Stir slightly, then set your rice cooker to cook. Once done, let it sit for a few minutes before fluffing. 5. Assemble the Bowl: Spoon the fluffy coconut rice into bowls. Top with the beautifully cooked salmon, a generous helping of mango salsa, and optional avocado slices. Drizzle with Primal Kitchen YUM YUM Sauce and sprinkle with extra chopped cilantro for that perfect finish. #EasyRecipes #healthyrecipes #icekarim - @ice.karimcooks