This Salmon Rice Bowl with Avocado and Peach is a wonderful summer favorite. It's a perfect bowl for a casual lunch or light dinner -- and it's elegant enough to impress guests.
This healthy summer salmon recipe is easy to make and presents beautifully in a rice bowl with peaches and avocado.
My salmon rice bowl is a combination of beautiful colors, contrasting textures, and a mix of delicious flavors that are the essence of summer.
It's absolutely lovely for casual summer entertaining.
Ingredients for summer Salmon Rice Bowl
- salmon fillet
- fresh peaches
- low-sodium soy sauce
- fresh ginger
- coconut water
- grapeseed oil
- salt, black pepper
How to Make it
(More detailed instructions are in the recipe card below.)
- Make a quick peach marinade for the salmon: Peel 2 peaches, remove pits, and cut them into large chunks. Blend them in a food processor until smooth. Stir in honey, soy sauce, and ginger, and pour it into a baking dish. (Leaving the skin on, pit 2 more peaches and cut them into bite-sized pieces. Set aside. )- Add the salmon to the marinade, coat it well, cover with plastic wrap and place in the refrigerator for at least 15 minutes and up to an hour.
- Make the rice: Add the rice and coconut water to a medium-sized pot and bring to a boil. Reduce the heat to low, cover and simmer until the liquid is absorbed, about 15 minutes.
- Generously coat the bottom of a large sauté pan with grapeseed oil and place it over medium-high heat. Remove the salmon from the marinade, leaving about half of it on the fish. On a large plate, sprinkle it with salt and pepper. When the pan is hot, add the salmon. Sauté just until it's cooked through, a couple of minutes per side.
- Add the avocado, scallions and cut peaches to a large mixing bowl. Once the salmon has cooled, use your hands to flake it into bite-sized pieces and add it to the bowl as well. Gently mix to combine.
- Spoon the cooked rice into 4 individual serving bowls, or a large serving platter. Evenly top it with the salmon mixture.
Recipe Tips and Substitutions
- I use coconut water to make the rice for this recipe. I love the sweet flavor it adds. If you want to use water instead, that's okay too.
- Mango and nectarines are good substitutions for the peaches if you want to switch it up.
- This rice bowl would also be delicious with chicken, shrimp or tofu for the protein.
- Gluten-free? If you need a gluten-free soy sauce, I really like San-J Tamari Lite Gluten-Free Soy Sauce.
- This dish is best served room temperature or cold.
Can you make it ahead?
- You can make the rice as early as a day ahead. Store it in the refrigerator, tightly covered, and bring it to room temperature before assembling the bowl.
- The peaches and scallions can be chopped a day ahead, wrapped tightly, and stored in the refrigerator.
- The salmon is best made as close to serving time as possible.
- The avocado should be cut just before assembling the bowls.
I hope you enjoy every last bite of this beautiful salmon rice bowl.
More summer salmon recipes:
I love salmon all year, but I especially love cooking with it during the summer months. Here are a few more excellent recipes . . .
- Mexican-Blackened Salmon
- Cabbage Steamed Salmon with Citurs Shallot Vinaigrette
- Olive Oil-Thyme Poached Salmon
- Salmon Burgers with Lemon and Dill
- California King Salmon Recipe with Lemon-Caper Pesto
Salmon Rice Bowl Recipe
- 4 medium-large fresh peaches (about ½ pound each), washed and dried
- 1 tablespoon honey
- 1 tablespoon low-sodium soy sauce
- 2 teaspoons freshly grated ginger
- 1¼ pounds salmon fillet, skin removed
- 1½ cups dry rice (I like Jasmine)
- 3 cups coconut water
- grapeseed oil for the pan
- 1 large ripe avocado (about ½ pound), peeled and cut into bite-sized pieces
- 2 scallions, washed and dried, finely chopped
- salt and freshly found black pepper
- Make marinade: Peel 2 of the peaches, remove the pits, and cut them into large chunks. Place them in a food processor fitted with the blade attachment and purée until smooth, about 30 seconds. Stir in the honey, soy sauce, and ginger and add the mixture to a 9 x 13 x 2 inch baking dish. (Leaving the skin on, pit the remaining 2 peaches and cut them into bite-sized pieces. Set aside.)
- Marinate the salmon: Add the salmon to the marinade in the baking dish. Be sure all of the salmon is well coated, cover with plastic wrap and place in the refrigerator for at least 15 minutes and up to an hour.
- Make the rice: Add the rice and coconut water to a medium-sized pot and bring to a boil. Reduce the heat to the lowest setting, cover and simmer until all of the liquid is absorbed, about 15 minutes.
- Cook the salmon: Generously coat the bottom of a large sauté pan with the oil and place it over medium-high heat. Remove the salmon from the marinade, letting some drip off, but leaving about half of it on the fish. On a large plate, sprinkle the marinated salmon with salt and pepper. Once the pan is hot, add the salmon. You should hear a sizzling sound -- if you don't it's not hot enough. Wait for the sizzle! Sauté just until it's cooked through, a couple of minutes per side. (It should remain translucent in the center.) Set aside to cool completely.
- Combine the ingredients: Add the avocado, scallions and cut peaches to a large mixing bowl. Once the salmon has cooled, use your hands to flake it into bite-sized pieces and add it to the bowl as well. Gently mix to combine.
- Serve. Spoon the cooked rice into 4 individual serving bowls, or a large serving platter. Evenly top it with the salmon mixture. Serve!
Cooking On The Weekends is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
Cathy @ She Paused 4 Thought
That looks fantastic. I love all the ingredients. I can't wait to try this.
Thanks so much, Cathy!
A perfect dinner recipe! easy and lush with seasonal flavor!
It certainly looks like a work of art. A temporary work I am sure. Because it wouldn't last long on my plate? GREG
The colors of this make me weak in the knees! I have never thought to combine peaches and salmon. Our salmon purveyor just left for three weeks of fishing and is promising king salmon when he returns! Hope peaches are still available!
How cool that you have your own special salmon purveyor!
David Scott Allen
It is funny - I just bought sockeye salmon from Ian this morning - I guess time flies as he is still selling it weekly! (That was 7 years ago!!) This is still so beautiful!
That's fantastic, David! I don't see it here weekly. Such a treat when I get it. Thank you as always for the kind words. 🙂 ~Valentina
I've been making something similar with shrimp for years.
Beautiful ingredients, perfectly combined ! Just what we all need after long day at work 🙂
I hope you love it, davorka. Thank you! 🙂 ~Valentina
Jeff the Chef @ Make It Like a Man!
What great flavor and color combinations! Nice!
Many thanks, Jeff! 🙂 ~Valentina
Loving the tropical flavors in this salmon bowl, Valentina. And what a wonderful way to enjoy peak summer peaches!
Thanks, Marissa. I can't get enough peaches! 🙂 ~Valentina
*huge smile* I must be dreadfully old-fashioned as I still have to come to grips with the 'bowl' idea !! Methinks we all have enjoyed dishes like this for eons past and simply used our imagination in how we served such !! Nought to do with you . . . just a general 'take' !! I suppose the idea came from the Hawaiian 'poke' bowls ? All that said this is an absolute drawcard tho' I have never used any summer fruit in it either . . .Red salmon naturally rises above all the pinks . . . unfortunately our red salmon is largely farmed around Tasmania with the huge deficiencies of that system . . . they are trying . . .
I get it about the bowl concept. I say serve it on a plate. 😉 I hope you enjoy the flavors -- the peach with the salmon is a surprise hit. In my humble opinion, of course. Thank you as always for visiting. 🙂 ~Valentina
You know Valentina, I lived and fished in the PNW for years and caught my share of salmon (including Sockeye). But, I never thought of pairing peaches with them. We still salmon salmon bowls weekly, so as soon as I can find some decent peaches we'll be giving this a try.
I hope you love it, Ron. The peaches and salmon are an unexpected treat of a combination. So cool you've caught salmon -- Sockeye at that. Love it. Enjoy and thank you. 🙂 ~Valentina
David @ Spiced
What a really fun combination of sweet and savory here, Valentina! We can still get yummy peaches here, so I'll need to put this on the menu soon - we're about to enter apple season here in upstate New York. I'm thinking I could smoke the salmon for a fun twist. What do you think??
Oooh, would be so delicious smoked, David. LOVE that idea. Thanks! 🙂 `Valentina
Fabulous. I don't think I've ever paired salmon with fruit of any kind, but it truly sounds wonderful. Plus it's so pretty!
Thanks, Mimi. Yes, it's an unusual pairing, and super tasty! 🙂 ~Valentina
David Scott Allen
I know I commented on this several years ago, but I saved the recipe and literally just put the finishing touches on it to serve to guests for brunch today. Yes, I snuck a taste and can report that I love it! Thanks for reposting as the reminder got me going! xo
Thank you. I'm so happy you tried this recipe (and tolerated my bringing it back to the front with a makeover). So happy you like it! 🙂 ~Valentina