Dive into a culinary adventure with our irresistible Salmon Coconut Rice Bowl! This vibrant dish combines the rich flavors of tender salmon and creamy coconut-infused jasmine rice, making it the perfect meal for a quick weeknight dinner or an impressive weekend feast. In just 25 minutes, you can whip up this Asian-inspired delight that will have your taste buds dancing and your guests begging for seconds. Ready to elevate your dinner game? Let’s get cooking!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Asian
Serves: 2 servings
Ingredients
- 1 cup jasmine rice
- 1 can coconut milk
- 2 salmon fillets
- 1 tbsp soy sauce
- 1 tbsp ginger, grated
- 1 lime, juiced
- Fresh cilantro for garnish
Instructions
- 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 with the coconut milk. Add a pinch of salt and bring to a gentle boil over medium heat.
- Reduce heat to low, cover the pan, and simmer for 15-18 minutes until the rice is tender and has absorbed all the liquid. Remove from heat and let it sit, covered, for 5 minutes.
- While the rice is cooking, prepare the salmon. Pat the salmon fillets dry with paper towels and season both sides with salt and pepper.
- In a small bowl, mix together the soy sauce, grated ginger, and lime juice to create a marinade.
- Heat a non-stick skillet over medium-high heat. Add a small amount of oil to prevent sticking.
- Place the salmon fillets skin-side down in the hot skillet. Cook for 4-5 minutes until the skin becomes crispy.
- Flip the salmon and brush with the prepared marinade. Cook for an additional 2-3 minutes or until the fish is cooked through and flakes easily.
- Fluff the coconut rice with a fork and divide between two serving bowls.
- Carefully place the cooked salmon on top of the rice.
- Drizzle any remaining marinade over the salmon and rice.
- Garnish with freshly chopped cilantro leaves and an extra squeeze of lime juice if desired.
- Serve immediately while the salmon is hot and the rice is steaming.
Tips
- Rinse the Rice: Don’t skip rinsing the jasmine rice! This simple step removes excess starch and ensures your rice is fluffy and light.
- Perfectly Cooked Salmon: For the best texture, make sure your skillet is hot enough before adding the salmon. This will help achieve that deliciously crispy skin.
- Marinade Magic: Allow the salmon to marinate for at least 10 minutes for deeper flavor. If you have more time, marinating it longer in the fridge will enhance the taste even more.
- Fresh Herbs: Don’t underestimate the power of fresh cilantro! It adds a burst of freshness that complements the richness of the coconut rice and salmon beautifully.
- Add a Kick: If you enjoy a bit of heat, consider adding some sliced chili or a dash of sriracha to the marinade for an extra kick.
- Serving Suggestions: This dish pairs wonderfully with a side of steamed vegetables or a simple green salad to balance out the meal.
Nutrition Facts
Calories: 550kcal
Carbohydrates: 45g
Protein: 30g
Fat: 32g
Saturated Fat: 22g
Cholesterol: 75mg
