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Glazed spicy salmon fillets served over white coconut rice with avocado and cucumber

Spicy Salmon Bowls with Coconut Rice

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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 645
Ingredients Method

Ingredients
  

  • 4 salmon fillets , 6 ounces each
  • 1.5 cups jasmine rice
  • 13.5 ounces full -fat canned coconut milk
  • 0.5 cup wate r
  • 0.5 teaspoon kosher salt
  • 2 tablespoons sriracha sauce
  • 2 tablespoons hone y
  • 1 tablespoon low -sodium soy sauce
  • 1 tablespoon fresh lime juice
  • 1 teaspoon ginger , finely grated
  • 2 cloves garlic , minced
  • 1 English cucumber , sliced
  • 1 medium avocado , sliced
  • 1 cup shredded carrots
  • 1 cup shelled edamame, steamed
  • 2 green onions , sliced
  • 1 tablespoon toasted sesame seeds

Method
 

  1. Rinse the jasmine rice in a fine-mesh sieve under cold running water until the starch is removed and water runs clear.
  2. In a medium heavy-bottomed saucepan, combine the rinsed rice, coconut milk, water, and salt. Bring to a boil over medium-high heat.
  3. Reduce heat to low, cover with a tight-fitting lid, and simmer for 15 to 18 minutes until the liquid is fully absorbed. Remove from heat and let stand covered for 5 minutes.
  4. In a small mixing bowl, whisk together the sriracha, honey, soy sauce, lime juice, grated ginger, and minced garlic to form the glaze.
  5. Pat the salmon fillets dry with paper towels. Brush the top and sides of each fillet generously with the prepared glaze.
  6. Heat a non-stick skillet over medium-high heat. Place the salmon fillets in the pan, skin-side up. Sear for 3 to 4 minutes until a caramelized crust forms.
  7. Flip the fillets and cook for an additional 3 to 4 minutes, or until the internal temperature reaches 145 degrees Fahrenheit (63 degrees Celsius).
  8. Fluff the coconut rice with a fork and divide into four serving bowls.
  9. Place one salmon fillet in each bowl and arrange cucumber, avocado, carrots, and edamame around the protein.
  10. Garnish with sliced green onions and toasted sesame seeds. Serve immediately.