Description
A delicious and flavorful recipe for Spicy Salmon Bowls with Coconut Rice, perfect for a satisfying meal.
Ingredients
Scale
- 2 cups jasmine rice
- 1 can (13.5 ounces) coconut milk
- 1 cup water
- 1 teaspoon salt
- 4 (6-ounce) salmon fillets
- 2 tablespoons olive oil
- 2 tablespoons soy sauce
- 1 tablespoon sriracha (adjust to taste)
- 1 tablespoon honey
- 1 teaspoon garlic powder
- 1 teaspoon ginger powder
- 1 avocado, sliced
- 1 cup shredded carrots
- 1 cup chopped cucumber
- 2 green onions, sliced
- Sesame seeds for garnish
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. Once boiling, reduce heat to low, cover, and simmer for 15 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 the oven to 400°F. In a small bowl, whisk together the olive oil, soy sauce, sriracha, honey, garlic powder, and ginger powder. Place the salmon fillets on a baking sheet lined with parchment paper and brush the sauce mixture over the top of each fillet.
- Bake the salmon in the preheated oven 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. Sprinkle with sesame seeds for garnish.
- Serve immediately and enjoy your delicious spicy salmon bowls!
Notes
- For added crunch, include some chopped nuts like cashews or peanuts.
- If you prefer a milder flavor, reduce the amount of sriracha or substitute it with a mild chili sauce.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 8g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 8g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg