Description
This Coconut Rice Salmon Bowl is a vibrant and healthy Asian-inspired meal combining creamy coconut rice with pan-seared salmon fillets glazed with a tangy soy-lime marinade. Fresh vegetables and herbs add bright flavors and textures, making it perfect for a nutritious dinner packed with protein and wholesome ingredients.
Ingredients
Scale
For the Coconut Rice
- 1 cup jasmine rice
- 1 cup coconut milk
- 1 cup water
- 1 tablespoon coconut oil
- 1 teaspoon salt
For the Salmon and Glaze
- 4 salmon fillets (about 6 ounces each)
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 tablespoon lime juice
- 1 teaspoon grated fresh ginger
- 1 clove garlic, minced
- 1 tablespoon olive oil
For the Bowl Toppings
- 1 cup edamame (cooked and shelled)
- 1 avocado, sliced
- 1 cup shredded carrots
- 1 small cucumber, thinly sliced
- 2 green onions, sliced
- 2 tablespoons chopped cilantro
- Lime wedges for serving
- Sesame seeds for garnish
Instructions
- Cook the Coconut Rice: Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rice, coconut milk, water, coconut oil, and salt. Bring to a boil over medium-high heat, then reduce the heat to low, cover the pot, and simmer for 15 minutes or until the rice is tender and the liquid is absorbed. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork before serving.
- Prepare the Soy-Lime Glaze: In a small bowl, whisk together soy sauce, honey, lime juice, grated ginger, and minced garlic to create a flavorful glaze for the salmon.
- Cook the Salmon: Brush the soy-lime glaze over the salmon fillets. Heat olive oil in a skillet over medium heat. Add the salmon fillets, skin side down, and cook for 4–5 minutes per side or until the salmon is cooked through and has a golden brown crust. Remove the salmon from the skillet and let it rest for 2 minutes before serving.
- Assemble the Bowls: Divide the fluffy coconut rice evenly among four bowls. Top each bowl with one salmon fillet, followed by edamame, sliced avocado, shredded carrots, cucumber slices, and green onions. Sprinkle with chopped cilantro and sesame seeds for garnish. Serve with lime wedges on the side to squeeze over before eating.
Notes
- For extra flavor, drizzle a little of the remaining soy-lime glaze over the assembled bowls before serving.
- You can substitute brown rice or quinoa for jasmine rice to vary grain choices.
- To add a spicy kick, drizzle sriracha sauce or sprinkle chili flakes on top.
- For a gluten-free version, use tamari instead of soy sauce.
