Description
A flavorful and nutritious dish featuring spicy salmon served over creamy coconut rice, topped with fresh vegetables.
Ingredients
Scale
- 2 cups jasmine rice
- 1 can (13.5 ounces) coconut milk
- 1 cup water
- 1 teaspoon salt
- 1 pound salmon fillets
- 2 tablespoons olive oil
- 2 tablespoons sriracha sauce
- 1 tablespoon honey
- 1 tablespoon soy sauce
- 1 teaspoon garlic powder
- 1 teaspoon ginger powder
- 1 avocado, sliced
- 1 cup shredded carrots
- 1 cup chopped cucumber
- 2 green onions, sliced
- Lime wedges, for serving
Instructions
- Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rice, coconut milk, water, and salt. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the rice is tender and the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes. Fluff with a fork before serving.
- While the rice is cooking, preheat your oven to 400°F. Line a baking sheet with parchment paper.
- In a small bowl, whisk together the olive oil, sriracha, honey, soy sauce, garlic powder, and ginger powder.
- Place the salmon fillets on the prepared baking sheet and brush the spicy sauce over the top of each fillet. Bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
- To assemble the bowls, divide the coconut rice among four bowls. Top each bowl with a salmon fillet, sliced avocado, shredded carrots, chopped cucumber, and green onions.
- Serve with lime wedges on the side for squeezing over the bowls.
Notes
- For added crunch, top the bowls with toasted sesame seeds or crushed peanuts.
- Substitute the salmon with grilled chicken or tofu for a different protein option.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 540
- Sugar: 8g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg