Description
Spicy Salmon Bowls with Coconut Rice combine tender, marinated salmon with creamy coconut-infused jasmine rice and fresh vegetables for a flavorful and healthy Asian-inspired meal perfect for weeknight dinners.
Ingredients
Scale
Salmon Marinade
- 1 pound skinless salmon fillets, cut into bite-sized pieces
- 2 tablespoons soy sauce
- 1 tablespoon sriracha
- 1 tablespoon honey
- 1 tablespoon sesame oil
- 1 teaspoon grated fresh ginger
- 2 garlic cloves, minced
Coconut Rice
- 1 cup jasmine rice
- 1 cup canned coconut milk
- 1 cup water
- 1/2 teaspoon salt
Toppings
- 1 cup shredded carrots
- 1 cup thinly sliced cucumber
- 1 avocado, sliced
- 1/4 cup chopped scallions
- 1 tablespoon sesame seeds
- lime wedges for serving
Instructions
- Marinate the Salmon: In a medium bowl, whisk together soy sauce, sriracha, honey, sesame oil, grated ginger, and minced garlic. Add the salmon pieces and toss well to coat. Cover and refrigerate for 15 to 30 minutes to let the flavors develop.
- Prepare the Coconut Rice: Rinse jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice, coconut milk, water, and salt. Bring the mixture to a boil over medium-high heat, then reduce the heat to low and cover the pot. Let it simmer gently for about 15 minutes or until the rice is tender and the liquid is fully absorbed. Remove from heat and keep covered for 5 more minutes to let it steam.
- Cook the Salmon: While the rice cooks, heat a nonstick skillet over medium-high heat. Add the marinated salmon pieces and cook for 5 to 7 minutes, turning occasionally, until they are cooked through and nicely caramelized on the outside.
- Assemble the Bowls: Divide the coconut rice evenly among four serving bowls. Top each bowl with cooked salmon, shredded carrots, cucumber slices, avocado, chopped scallions, and a sprinkle of sesame seeds. Serve immediately with lime wedges on the side for an added burst of citrus flavor.
Notes
- Substitute jasmine rice with brown rice or quinoa for different textures and added nutrients.
- Add extra heat by increasing the sriracha or drizzling chili oil over the finished bowls.
- Enhance flavor and texture with additional toppings like edamame or pickled ginger.
