Recipe of the week: The Kitchen Prep blog’s Mango Salmon Bowls with Coconut Rice

Food blogger Dianna Muscari fills her Instagram feed with clean, colorful images that seem to be kissed by the Jupiter sun. The flavors of her cooking are just as vivid and fresh.

On the savory side, the Palm Beach County native and author of The Kitchen Prep blog ( favors well-balanced, veggie filled dishes that pop with fresh herbs. On the sweet side, she posts plenty of homespun desserts, cookies and cocktails. 

But when the working mom announced her transition into a pescatarian lifestyle three months ago – she eats mostly fish and veggies – she did so by way of a vibrant salmon dish that blends Alaskan fish with very South Florida flavor notes.

The blackened salmon is set over coconut rice and fresh mango chunks. She adds a mound of slaw to the bowl and tucks in a handful of fresh cilantro and lime wedges. To complete the dish, she spoons a bright, coconut-rich mango dressing over the fish. The result is sensational in flavor and presentation. 



Recipe reprinted from The Kitchen Prep blog with permission of its author Dianna Muscari.  



For Coconut Rice 

1 tablespoon olive oil 

1 cup jasmine rice 

1/4 teaspoon salt 

3/4 cups water 

1/2 cup coconut milk 

For Mango Dressing

1/2 cup diced mango 

Juice of 1 lime 

2 teaspoons honey 

2 tablespoons coconut milk 

Sprinkle of salt 

1/3 cup olive oil or melted coconut oil (see Kitchen notes below) 

For Salmon 

1 tablespoon coconut or olive oil 

Two 4 to 6-ounce Alaskan salmon fillets, fresh or thawed from frozen 

2 teaspoons blackened seasoning 

Sea salt to taste 

For Slaw

1 1/2 cups prepared coleslaw cabbage blend 

1/4 cup Mango Dressing 

To serve 

1/4 cup diced mango 

Cilantro, if desired 

Lime wedges, if desired 


  • Make rice: Heat a tablespoon of olive oil in a small saucepan over medium-high heat. Add rice and salt, and mix to coat the rice with the oil. Stir in water and coconut milk. Bring to a boil, then reduce heat to medium and cover the pot with a lid and let simmer until most of the liquid is absorbed. Stir the rice, then cover with the lid once again and reduce heat to low. Let the rice cook until tender, about 12-15 more minutes. Fluff with a fork when done. 
  • Meanwhile, make Mango Dressing: In the bowl of a food processor, puree diced mango, fresh lime juice, honey, coconut milk and salt until smooth. With the processor running, drizzle in the oil until fully blended and emulsified. Set aside until ready to use. 
  • Make salmon: Preheat the oven to 375 degrees. In an oven-safe skillet, heat oil over high heat. Season salmon with blackened seasoning and salt. Place salmon in hot skillet and sear for about 2 minutes on one side; flip and sear for about 1 minute, then transfer skillet to oven. Bake for about 3-5 minutes or until the salmon is cooked through. It should flake easily with a fork. 
  • Make slaw: Combine prepared coleslaw cabbage mix with 1/4 cup of Mango Dressing. 
  • Assemble bowls: In the bottom of each bowl, place rice as a base. Divide slaw evenly between bowls. Place cooked salmon fillets on top of slaw in each bowl; add diced mango to each dish. Drizzle Mango Dressing over the top of each bowl and garnish with sprigs of cilantro and lime wedges, if desired. 

Kitchen notes: 

If you use coconut oil, make sure to use ingredients that are room temperature so that oil doesn't solidify. If the oil becomes grainy or solid in the dressing or slaw, heat in the microwave for 30 seconds to melt.

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