Description
These Spicy Salmon Bowls with Coconut Rice offer a vibrant, flavorful meal combining tender, marinated salmon with creamy coconut-infused jasmine rice and fresh, colorful vegetables. Perfectly balanced with a touch of heat from sriracha and a hint of sweetness, this Asian-inspired dish is both nutritious and satisfying, ideal for a wholesome dinner.
Ingredients
Scale
For the Salmon
- 4 salmon fillets (skinless, about 5–6 oz each)
- 2 tablespoons soy sauce
- 1 tablespoon sriracha
- 1 tablespoon honey
- 1 tablespoon lime juice
- 2 teaspoons sesame oil
- 1 clove garlic (minced)
- ½ teaspoon grated fresh ginger
For the Coconut Rice
- 1 cup jasmine rice
- 1 cup coconut milk (full-fat, canned)
- 1 cup water
- ½ teaspoon salt
For Serving
- 1 avocado (sliced)
- 1 cup shredded red cabbage
- 1 cup shredded carrots
- ½ cup sliced cucumber
- 2 tablespoons chopped cilantro
- Lime wedges
- Sesame seeds (optional)
Instructions
- Prepare the Marinade: In a small bowl, whisk together soy sauce, sriracha, honey, lime juice, sesame oil, minced garlic, and grated ginger until well combined. This mixture will flavor and tenderize the salmon.
- Marinate the Salmon: Place the salmon fillets in a shallow dish or zip-top bag, then pour the marinade over them, ensuring each piece is coated. Let the salmon marinate for at least 15 minutes and up to 1 hour in the fridge to absorb the flavors.
- Cook the Coconut Rice: Rinse the jasmine rice under cold water until the water runs clear to remove excess starch. In a medium saucepan, combine rinsed rice, coconut milk, water, and salt. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for 15–18 minutes until rice is tender and liquid is absorbed. Remove from heat and let sit, covered, for 5 minutes before fluffing with a fork.
- Cook the Salmon: While the rice cooks, heat a nonstick skillet or grill pan over medium-high heat. Remove salmon from marinade and cook each fillet for 3–4 minutes per side, until cooked through and caramelized on the outside. Take care not to overcook to keep the salmon moist.
- Assemble the Bowls: Divide the coconut rice evenly among four bowls. Top each with a cooked salmon fillet, sliced avocado, shredded red cabbage, shredded carrots, and sliced cucumber. Garnish with chopped cilantro, sesame seeds if using, and serve with lime wedges for squeezing over the top.
Notes
- Use unsweetened, unflavored coconut milk to keep the recipe dairy-free and avoid added sugars.
- Substitute salmon with tofu or shrimp for different protein options.
- Add a drizzle of spicy mayo for extra richness and creaminess if desired.
