Description
Spicy Salmon Bowls with Coconut Rice are a vibrant culinary escape that combines tender, marinated salmon with creamy coconut rice. This dish is infused with zesty flavors from honey, soy sauce, and Sriracha, topped with fresh green onions and sesame seeds for added crunch. Perfect for impressing guests or a cozy weeknight dinner, these bowls promise an unforgettable tropical experience right at your table.
Ingredients
Scale
- 2 fresh salmon fillets (6 ounces each)
- 1 cup jasmine rice, rinsed
- 1 cup coconut milk (unsweetened)
- 1 tablespoon soy sauce
- 2 tablespoons honey
- 1 tablespoon lime juice
- 1 tablespoon Sriracha sauce (adjust to taste)
- 2 green onions, chopped
- 1 tablespoon toasted sesame seeds
Instructions
- In a mixing bowl, whisk together honey, soy sauce, lime juice, and Sriracha.
- Place salmon fillets in a shallow dish and pour half the marinade over them; let marinate for 30 minutes.
- In a saucepan, combine rinsed jasmine rice and coconut milk with an equal amount of water; bring to a boil, reduce heat, and simmer covered for 15 minutes.
- Preheat the grill or broiler. Remove salmon from marinade (discard leftover marinade) and cook on medium-high heat for about five minutes per side until flaky.
- Serve coconut rice in bowls topped with grilled salmon, drizzle remaining marinade over each bowl, and garnish with green onions and sesame seeds.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Grilling/Broiling
- Cuisine: Tropical
Nutrition
- Serving Size: 1 bowl (approx. 480g)
- Calories: 480
- Sugar: 9g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 60mg