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Salmon coconut rice bowl

Salmon Coconut Rice Bowls

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 4 salmon fillets 6 oz each
  • 1 1/2 cups jasmine rice
  • 1 can 14 oz coconut milk
  • 3/4 cup water
  • 2 tablespoons soy sauce
  • 2 tablespoons sesame oil
  • 1 tablespoon fresh grated ginger
  • 2 cloves garlic minced
  • 1 tablespoon honey
  • 2 cups baby spinach
  • 1/2 cup shredded carrots
  • 2 green onions sliced
  • Sesame seeds for garnish
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Method
 

  1. Rinse rice until water runs clear; combine with coconut milk and water in a medium pot. Boil, reduce heat to low, cover, and simmer 15 minutes until tender and liquid absorbed.
  2. Meanwhile, pat salmon dry with paper towels; season both sides with salt and pepper.
  3. Whisk soy sauce, 1 tablespoon sesame oil, ginger, garlic, and honey in a small bowl.
  4. Heat remaining 1 tablespoon oil in a large skillet over medium-high; cook salmon skin-side up 4 minutes.
  5. Flip; brush with half the glaze and cook another 4-5 minutes until easily flaked with fork.
  6. Fluff rice with fork; divide among four bowls. Top each with spinach, carrots, and salmon.
  7. Drizzle with remaining glaze; garnish with green onions and sesame seeds. Serve.