Description
A vibrant, flavorful dinner featuring tender salmon, creamy coconut rice, and a bold spicy sauce. Topped with fresh veggies, herbs, and sesame seeds, this bowl is nutritious, satisfying, and perfect for weeknight meals or meal prep.
Ingredients
For the Salmon:
2 salmon fillets (skin-on if possible)
1 tbsp soy sauce or tamari
1 tsp honey or maple syrup
1 tsp minced garlic
1 tsp grated fresh ginger
1–2 tsp sriracha or chili paste (adjust to taste)
1 tsp sesame oil
For the Coconut Rice:
1 cup jasmine rice
1 cup coconut milk
½ cup water
Pinch of salt
Optional: 1 tsp sugar, lime zest, fresh cilantro
For the Sauce:
2 tbsp sriracha
1 tbsp soy sauce
1 tsp honey or maple syrup
1 tsp minced garlic
1 tsp grated ginger
1 tsp sesame oil
Toppings:
Sliced avocado
Shredded carrots or bell peppers
Microgreens or cilantro
Sesame seeds
Lime wedges
Instructions
Marinate the Salmon: Mix soy sauce, honey, garlic, ginger, and sriracha. Coat salmon and marinate 15–30 minutes.
Cook the Rice: Rinse rice. Combine with coconut milk, water, salt, and sugar. Simmer covered on low for 15–18 minutes. Let sit 5 minutes.
Cook the Salmon: Pan-sear (4–5 min/side), bake (400°F, 12–15 min), or air-fry (375°F, 8–10 min) until flaky but tender.
Prepare the Sauce: Mix all sauce ingredients in a small bowl. Adjust heat to taste.
Assemble the Bowl: Start with a base of coconut rice, top with salmon, drizzle with sauce, and add veggies, avocado, microgreens, and sesame seeds. Finish with a lime wedge.
Notes
Pat salmon dry before cooking to ensure a crisp sear.
Fluff coconut rice gently after cooking for perfect texture.
Adjust spice in the sauce gradually to match your heat preference.
Store rice and salmon separately for meal prep to keep textures fresh.
Swap proteins (shrimp, chicken, tofu) or seasonal veggies for variety.
- Prep Time: 15–20 minutes
- Cook Time: 20 minutes