Description
This Coconut Rice Salmon Bowl is a delightful Asian-inspired dish featuring tender salmon fillets marinated in a flavorful soy-ginger sauce, served atop fragrant coconut jasmine rice with steamed broccoli, carrots, and creamy avocado.
Ingredients
Scale
Main Ingredients:
- 1 cup jasmine rice
- 1 cup coconut milk (unsweetened, full-fat)
- 1 cup water
- 1/2 teaspoon salt
Salmon and Marinade:
- 4 salmon fillets (about 6 oz each)
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 tablespoon lime juice
- 2 teaspoons sesame oil
- 2 garlic cloves, minced
- 1 teaspoon fresh ginger, grated
Additional Ingredients:
- 2 cups steamed broccoli florets
- 1 cup shredded carrots
- 1 avocado, sliced
- 2 tablespoons toasted sesame seeds
- Lime wedges for serving
Instructions
- Rinse and Cook Rice: Rinse jasmine rice until water runs clear. In a saucepan, combine rice, coconut milk, water, and salt. Simmer for 15 minutes, then let stand covered for 10 minutes.
- Marinate Salmon: Whisk together soy sauce, honey, lime juice, sesame oil, garlic, and ginger. Marinate salmon fillets for 10 minutes.
- Cook Salmon: Cook marinated salmon in a skillet over medium-high heat for 3 to 4 minutes per side until golden and cooked through.
- Assemble Bowls: Divide coconut rice among 4 bowls. Top with salmon, broccoli, carrots, and avocado. Sprinkle with sesame seeds and serve with lime wedges.
Notes
- For extra flavor, drizzle bowls with sriracha mayo or additional soy sauce.
- Coconut rice can be made ahead and reheated gently before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course, Bowl
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 560
- Sugar: 8 g
- Sodium: 540 mg
- Fat: 27 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 6 g
- Protein: 37 g
- Cholesterol: 85 mg
