Description
Indulge in a tropical culinary adventure with these Spicy Salmon Bowls with Coconut Rice. Tender, perfectly seared salmon rests atop a bed of fluffy coconut-infused jasmine rice, offering a delightful burst of flavor in every bite. This vibrant dish is not only easy to prepare but also visually stunning, making it perfect for weeknight dinners or special occasions. Serve it warm and enjoy the harmony of tastes and textures that will transport you straight to paradise.
Ingredients
Scale
- 2 skin-on salmon fillets (about 6 oz each)
- 1 cup jasmine rice
- 1 cup full-fat coconut milk
- 2 tbsp low-sodium soy sauce
- 2 tsp chili paste (adjust to taste)
- 1 tbsp fresh lime juice
- 1/4 cup fresh cilantro or basil, chopped
- 1/2 cucumber, thinly sliced
- 1 medium carrot, julienned
- Salt and pepper, to taste
Instructions
- Rinse jasmine rice under cold water until clear. Combine with coconut milk in a pot over medium heat. Bring to boil, reduce heat, cover, and simmer for about 15 minutes until fluffy.
- Season salmon fillets with salt and pepper. Heat oil in a non-stick skillet over medium-high heat. Cook salmon skin-side down for 4-5 minutes until crispy.
- Flip the fillets and add soy sauce and chili paste; cook for another 3-4 minutes until flaky. Squeeze lime juice over cooked salmon.
- Fluff coconut rice with a fork. In bowls, layer coconut rice, salmon, cucumber, carrots, and top with fresh herbs.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Pan-frying
- Cuisine: Tropical
Nutrition
- Serving Size: 1 bowl (approx. 400g)
- Calories: 540
- Sugar: 2g
- Sodium: 880mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 3g
- Protein: 29g
- Cholesterol: 70mg