Description
This Coconut Rice Salmon Bowl is a wholesome and flavorful meal featuring tender jasmine rice cooked in rich coconut milk, topped with perfectly seared salmon fillets glazed with a tangy soy-lime sauce. Fresh shredded carrots, cucumber slices, and creamy avocado add a refreshing crunch and smoothness, while a sprinkle of cilantro and sesame seeds complete this vibrant Asian-inspired dish. Ideal for a nutritious weeknight dinner packed with protein, healthy fats, and aromatic flavors.
Ingredients
Scale
Rice
- 1 cup jasmine rice, uncooked
- 1 cup canned full-fat coconut milk
- 1 cup water
- 1/2 teaspoon salt
Salmon & Sauce
- 4 salmon fillets, about 5 ounces each
- 1 tablespoon olive oil
- 1 tablespoon soy sauce or tamari
- 1 tablespoon honey or maple syrup
- 1 tablespoon lime juice
- 1 teaspoon garlic, minced
- 1/2 teaspoon fresh ginger, grated
Vegetables & Garnish
- 1 cup shredded carrots
- 1 cup sliced cucumber
- 1 avocado, sliced
- 2 tablespoons chopped fresh cilantro
- Sesame seeds for garnish (optional)
Instructions
- Prepare the Coconut Rice: Rinse the jasmine rice under cold water until the water runs clear to remove excess starch. In a saucepan, combine the rinsed rice, coconut milk, water, and salt. Bring the mixture to a boil over medium-high heat, then reduce the heat to low. Cover and simmer for 15 to 18 minutes, or until the rice is tender and the liquid has been absorbed. Remove from heat and fluff the rice gently with a fork to separate the grains.
- Make the Glaze Sauce: While the rice cooks, whisk together soy sauce or tamari, honey or maple syrup, lime juice, minced garlic, and grated fresh ginger in a small bowl. Set aside to allow flavors to meld.
- Cook the Salmon: Heat olive oil in a skillet over medium heat. Lightly season the salmon fillets with salt. Place them skin side down (if skin is on) in the skillet and cook for 3 to 4 minutes per side until the salmon is cooked through and flakes easily with a fork. During the last minute of cooking, brush the fillets generously with the prepared glaze sauce to create a flavorful coating.
- Assemble the Bowl: Divide the coconut rice evenly among four bowls. Top each bowl with one salmon fillet. Arrange shredded carrots, sliced cucumber, and avocado slices around the salmon for a colorful, fresh presentation.
- Garnish and Serve: Sprinkle each bowl with chopped fresh cilantro and sesame seeds if desired. Serve the bowls warm immediately to enjoy the harmonious blend of creamy, savory, and fresh flavors.
Notes
- Salmon can also be baked in the oven or prepared in an air fryer for a different cooking method.
- For a spicy kick, add a drizzle of sriracha or spicy mayonnaise on top of the bowl before serving.
- Use tamari instead of soy sauce to keep the recipe gluten-free.
- Leftover bowls keep well refrigerated for up to 2 days; reheat gently before serving.
- Feel free to swap jasmine rice with basmati or brown rice for a different texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
