Description
This Coconut Rice Salmon Bowl is a wholesome and flavorful meal that combines tender, coconut-infused jasmine rice with perfectly pan-seared salmon glazed in a savory soy-honey sauce. Fresh shredded carrots, crisp cucumber, creamy avocado slices, and fragrant cilantro bring vibrant colors and textures, making it a balanced and satisfying Asian-inspired dish ideal for a healthy weeknight dinner.
Ingredients
Scale
For the Coconut Rice
- 1 cup jasmine rice
- 1 cup canned coconut milk (full fat)
- 1 cup water
- ½ teaspoon salt
For the Salmon and Glaze
- 4 salmon fillets (about 6 oz each)
- 1 tablespoon olive oil
- 2 tablespoons soy sauce or tamari
- 1 tablespoon honey
- 1 teaspoon grated fresh ginger
- 1 clove garlic, minced
For the Bowl Toppings
- 1 cup shredded carrots
- 1 cup sliced cucumber
- 1 avocado, sliced
- ¼ cup chopped fresh cilantro
- Lime wedges, for serving
Instructions
- Prepare the Rice: Rinse the jasmine rice thoroughly under cold water until the water runs clear to remove excess starch. In a medium saucepan, combine the rinsed rice, coconut milk, water, and salt. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot tightly, and simmer for 15 minutes, or until the rice is tender and the liquid is completely absorbed. Remove from heat and allow the rice to rest, covered, for 5 minutes to finish steaming.
- Season the Salmon: While the rice cooks, pat the salmon fillets dry using paper towels. Season each fillet lightly with salt and freshly ground black pepper to taste, ensuring even coverage on all sides.
- Make the Glaze: In a small bowl, whisk together soy sauce (or tamari for gluten-free), honey, grated fresh ginger, and minced garlic until well combined. This will create a sweet and savory glaze to coat the salmon.
- Cook the Salmon: Heat olive oil in a large skillet over medium heat. Once hot, place the salmon fillets skin-side down in the skillet. Cook undisturbed for 3 to 4 minutes, allowing the skin to crisp and the salmon to cook about halfway through. Flip the fillets carefully and pour the prepared glaze evenly over the top. Continue cooking for another 3 to 4 minutes, occasionally spooning the glaze over the salmon as it thickens slightly and the fish cooks through. The salmon should flake easily with a fork when done.
- Assemble the Bowls: Divide the coconut rice evenly among four serving bowls. Top each with a salmon fillet. Arrange shredded carrots, sliced cucumber, avocado slices, and chopped cilantro around the salmon. Drizzle any remaining glaze from the skillet over the top. Serve immediately with fresh lime wedges on the side to squeeze over the bowls for a bright citrus finish.
Notes
- For a dairy-free version, ensure the coconut milk is unsweetened and contains no dairy additives.
- You can substitute brown rice or quinoa for jasmine rice for a different texture and added nutrition.
- To add heat, consider stirring sriracha or chili flakes into the soy-honey glaze or sprinkling over the finished bowls.
- Use tamari instead of soy sauce to make the recipe gluten-free.
