Cajun Salmon & Coconut Rice Bowls with Mango Cucumber Slaw

Gluten-Free, Dairy-Free, High-Protein, Gut-Friendly, Hormone + Skin-Supportive

These nourishing salmon bowls are gut-friendly, hormone-supportive, and packed with flavour perfect for a satisfying dinner or post-workout meal. Wild-caught BC spring salmon is coated in a bold Cajun spice blend and cooked until blackened and crisp, delivering anti-inflammatory omega-3s and high-quality protein to support skin, mood, and metabolism. Fluffy jasmine rice is simmered in full-fat coconut milk for a source of MCT-rich healthy fats that help stabilize blood sugar and fuel digestion.

The fresh slaw is made with mango, cucumber, red pepper, avocado, and herbs offering hydration, fibre, and antioxidant support. A touch of garlic and jalapeño promotes circulation and gut health, while lime juice and fresh cilantro provide a natural detoxifying lift. With no gluten, dairy, or refined ingredients, this meal is clean, balanced, and deeply nourishing, supporting clear skin, hormone balance, and steady energy in every bite.

Ingredients

Serves 4

Coconut Jasmine Rice

2 cups organic white jasmine rice, rinsed

2 cups filtered water

1 can full-fat coconut milk

¼ tsp sea salt

Optional: ¼ cup unsweetened shredded coconut

Cajun Blackened Salmon

4 wild-caught BC spring salmon fillets 

1 tbsp olive oil

Spice Blend:

1½ tsp smoked paprika

1 tsp garlic powder

½ tsp onion powder

½ tsp dried thyme

½ tsp dried oregano

½ tsp sea salt

½ tsp black pepper

¼ tsp cayenne pepper 

½ tsp coconut sugar 

Mango Cucumber Slaw with Avocado, Garlic + Cilantro

1 ripe mango, julienned or finely diced

1 English cucumber, julienned or chopped

1 red bell pepper, thinly sliced

1 small jalapeño, finely minced (remove seeds for less heat)

2 cloves garlic, finely grated 

1 large avocado, diced

¼ cup fresh cilantro, chopped

¼ cup fresh dill, chopped

Juice of 2 limes

1 tbsp extra virgin olive oil

Pinch of sea salt

Method
Add rinsed rice, water, coconut milk, sea salt, and optional shredded coconut to a rice cooker. Stir gently. Cook on the white rice setting. Once done, fluff with a fork and keep warm.
Pat salmon fillets dry and rub with olive oil. Mix all spice blend ingredients in a small bowl and rub generously over each fillet

Air Fryer (Breville): Preheat to 425°F. Air fry for 10–12 minutes depending on thickness.

BBQ Option: Grill over medium-high heat for 3-4 minutes per side, until blackened on the outside and tender in the centre.
In a medium bowl, combine mango, cucumber, bell pepper, jalapeño, garlic, lime juice, olive oil, cilantro, dill, and sea salt. Gently fold in the diced avocado last. Let sit for 10–15 minutes to marinate.
Spoon coconut jasmine rice into each bowl. Top with a Cajun salmon fillet and a generous scoop of slaw. Garnish with lime wedges, extra herbs, or a drizzle of olive oil if desired.

Storage:

Store cooked salmon and rice in airtight containers for up to 3 days

Keep slaw separate and add avocado just before serving

Not freezer-friendly, best enjoyed fresh or as next-day leftovers

Recipe by Taylor Robinson – Holistic Health & Wellness Nurse | Nutrition Specialist