Description
These Spicy Salmon Bowls with Coconut Rice are a delicious and healthy meal option that combines savory marinated salmon with creamy coconut rice and fresh vegetables. Perfect for a quick weeknight dinner or a flavorful lunch!
Ingredients
Scale
For the Salmon:
- 1 pound salmon fillets (skin removed, cut into cubes)
- 2 tablespoons soy sauce
- 1 tablespoon sriracha
- 1 tablespoon honey
- 1 tablespoon sesame oil
- 1 teaspoon rice vinegar
- 1 garlic clove (minced)
- 1/2 teaspoon grated ginger
For the Coconut Rice:
- 1 cup jasmine rice
- 1 cup canned coconut milk
- 1/2 cup water
- 1/4 teaspoon salt
For the Bowls:
- 1 cup shredded carrots
- 1 avocado (sliced)
- 1/2 cup thinly sliced cucumber
- 1/4 cup chopped cilantro
- 1 tablespoon sesame seeds
- lime wedges for serving
Instructions
- Marinate the Salmon: In a bowl, whisk together soy sauce, sriracha, honey, sesame oil, rice vinegar, garlic, and ginger. Add the salmon cubes and toss to coat. Cover and marinate in the fridge for 15–30 minutes.
- Prepare the Coconut Rice: Rinse the jasmine rice under cold water until the water runs clear. In a saucepan, combine the rice, coconut milk, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork.
- Cook the Salmon: Heat a nonstick skillet over medium-high heat. Add the marinated salmon (with a bit of the sauce) and cook for 5–7 minutes, turning occasionally, until cooked through and caramelized.
- Assemble the Bowls: Divide the coconut rice between bowls. Top with cooked salmon, shredded carrots, cucumber, avocado slices, and cilantro. Sprinkle with sesame seeds and serve with lime wedges.
Notes
- Add pickled radishes or edamame for extra texture and color.
- For a spicier version, drizzle with extra sriracha or spicy mayo before serving.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 7g
- Sodium: 580mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 34g
- Cholesterol: 70mg
