Description

Spicy Salmon Bowls with Coconut Rice deliver a delicious burst of flavors that will tantalize your taste buds. This vibrant dish features tender marinated salmon paired with creamy coconut-infused jasmine rice and a medley of fresh vegetables, creating a nutritious meal that’s as visually appealing as it is satisfying. Perfect for busy weeknights or leisurely weekends, this recipe is easy to customize based on your pantry staples. Enjoy the explosion of taste in every bite!

Ingredients

Scale

1 lb skin-on salmon fillets
1 cup jasmine rice
1 cup full-fat coconut milk
1 cup water
2 tbsp low-sodium soy sauce
2 tbsp sriracha sauce (adjust for spice preference)
Fresh vegetables (bell peppers, cucumbers, etc.)
Juice of 1 lime
2 tbsp sesame seeds
chopped green onions

Instructions

Rinse jasmine rice under cold water until clear. In a medium pot, combine rinsed rice, coconut milk, and water. Bring to a boil, then reduce heat and simmer for 15 minutes until fluffy.
Marinate salmon fillets in soy sauce and sriracha while preparing veggies.
Chop vegetables like bell peppers and cucumbers.
Heat a non-stick skillet over medium-high heat. Cook marinated salmon skin-side down for about 4 minutes per side until golden brown.
Assemble bowls by scooping coconut rice into serving dishes; top with salmon and fresh veggies.
Drizzle lime juice over the top and sprinkle with sesame seeds and green onions.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main
Method: Pan-searing
Cuisine: Asian

Nutrition

Serving Size: 1 bowl (approximately 400g)
Calories: 540
Sugar: 4g
Sodium: 860mg
Fat: 28g
Saturated Fat: 9g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 54g
Fiber: 3g
Protein: 30g
Cholesterol: 75mg

Keywords: Swap jasmine rice for brown rice for added fiber. Use seasonal or preferred vegetables to customize the dish. Store leftovers in an airtight container for up to three days.