Description
This recipe features spicy salmon served over coconut rice, making it a flavorful and easy dinner option packed with bold flavors.
Ingredients
Scale
- For the Coconut Rice:
- 1 cup jasmine rice
- 1 cup canned coconut milk
- 1 cup water
- 1/2 teaspoon salt
- For the Spicy Salmon:
- 4 salmon fillets (about 6 oz each)
- 2 tablespoons olive oil
- 2 tablespoons sriracha sauce
- 1 tablespoon honey
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
- For the Bowls:
- 1 avocado, sliced
- 1 cucumber, diced
- 2 green onions, chopped
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
- Prepare the Coconut Rice: In a medium saucepan, combine jasmine rice, coconut milk, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until rice is tender and liquid is absorbed. Fluff with a fork and set aside.
- Make the Spicy Salmon Marinade: In a small bowl, mix sriracha sauce, honey, garlic powder, paprika, salt, and pepper.
- Marinate the Salmon: Brush the salmon fillets with the marinade and let them sit for 10 minutes.
- Cook the Salmon: Heat olive oil in a skillet over medium heat. Add salmon fillets, skin side down, and cook for 4-5 minutes per side until fully cooked and flaky.
- Assemble the Bowls: Divide the coconut rice among bowls. Top with spicy salmon, avocado slices, diced cucumber, green onions, and fresh cilantro.
- Serve: Squeeze lime wedges over the bowls and enjoy immediately.
Notes
For a milder version, reduce the sriracha to taste. This recipe pairs well with a side of steamed vegetables.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Method: Main Course
- Cuisine: Asian-inspired
Nutrition
- Calories: 550
- Sugar: 5g
- Fat: 28g
- Carbohydrates: 45g
- Protein: 35g