Description
This Spicy Salmon Coconut Rice Bowl combines tender salmon fillet with creamy coconut rice and fresh vegetables for a delicious meal.
Ingredients
Scale
- 1 lb salmon fillet
- 2 tablespoons sriracha
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 cup jasmine rice
- 1 can (13 oz) coconut milk
- 1/2 cup water
- 1/4 teaspoon salt
- 1 avocado, sliced
- 1 cup cucumber, thinly sliced
- 1/4 cup green onions, sliced
- 2 tablespoons sesame seeds
Instructions
- Rinse jasmine rice under cold water until the water runs clear. Combine it with coconut milk and a pinch of salt in a saucepan. Bring to a gentle boil.
- Cover the saucepan, reduce heat to low, and let it simmer for about 15 minutes, until the rice is tender and fluffy.
- While the rice cooks, season salmon fillets with salt, pepper, and your favorite spicy seasoning blend.
- Heat a skillet over medium-high heat with a little olive oil. Add the salmon skin-side down and cook for about 4-5 minutes, until crispy and golden brown.
- Flip the salmon and cook for another 3-4 minutes until it flakes easily with a fork.
- In serving bowls, spoon in generous amounts of coconut rice, top with flaky salmon, and add fresh veggies like cucumber or avocado for crunch.
Notes
- Fresh or thawed salmon fillet is best.
- Adjust sriracha to taste if sensitive to heat.
- Low-sodium soy sauce is a good choice.
- Maple syrup can be used as a vegan alternative to honey.
- Light coconut milk can reduce calories.
- Feel free to skip salt if on a low-sodium diet.
- Consider adding more avocado if you’re an avocado lover!
- Try pickled cucumbers for added tang.
- Swap sesame seeds for crushed peanuts for extra texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 650
- Sugar: 5g
- Sodium: 600mg
- Fat: 35g
- Saturated Fat: 10g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg