Description
These spicy salmon bowls feature tender salmon marinated in a flavorful sauce, served over coconut rice for a quick and delicious dinner.
Ingredients
Scale
- 1 pound fresh salmon fillets
- 1 cup uncooked jasmine rice
- 1 can (13.5 oz) coconut milk
- 2 tablespoons soy sauce
- 1 tablespoon sriracha sauce
- 1 teaspoon minced garlic
- 1 cucumber, sliced
- 1 avocado, diced
- 2 green onions, chopped
- Salt and pepper to taste
Instructions
- Cook the jasmine rice with coconut milk according to package instructions.
- In a bowl, mix soy sauce, sriracha, and minced garlic to make the marinade.
- Marinate the salmon fillets in the sauce for 15 minutes.
- Grill or pan-sear the salmon for 4-5 minutes per side until cooked through.
- Assemble bowls with coconut rice, salmon, cucumber, avocado, and green onions.
- Season with salt and pepper, and serve immediately.
Notes
For a milder version, reduce the sriracha. Store leftovers in an airtight container for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Main Course
- Cuisine: Asian-inspired
Nutrition
- Calories: 450
- Sugar: 3g
- Fat: 22g
- Carbohydrates: 35g
- Protein: 28g