Description
A flavor-packed easy dinner featuring spicy salmon and coconut rice.
Ingredients
Scale
- 1 cup uncooked jasmine rice
- 1 (13.5-ounce) can full-fat coconut milk
- 2 salmon fillets (about 6 ounces each)
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 avocado, sliced
- 1 cucumber, diced
- 2 green onions, chopped
- Fresh cilantro for garnish
Instructions
- In a medium saucepan, combine the jasmine rice and coconut milk. Bring to a boil over medium heat.
- Reduce heat to low, cover, and simmer for 15-20 minutes or until rice is tender and liquid is absorbed.
- Preheat oven to 400°F (200°C).
- In a small bowl, mix olive oil, chili powder, garlic powder, salt, and black pepper.
- Brush the mixture over the salmon fillets.
- Place salmon on a baking sheet and bake for 12-15 minutes, or until salmon flakes easily with a fork.
- Assemble bowls by dividing the coconut rice between two bowls.
- Top with baked salmon, sliced avocado, diced cucumber, chopped green onions, and fresh cilantro.
Notes
For a spicier version, increase the chili powder to 2 teaspoons. This recipe is great for meal prep and can be served cold.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Main Course
- Cuisine: Asian-inspired
Nutrition
- Calories: 650
- Sugar: 3g
- Fat: 35g
- Carbohydrates: 50g
- Protein: 40g