Description
Crispy, spicy salmon over coconut rice with all the fixings. This bowl has the perfect balance of heat, sweet, and creamy for a dinner that looks fancy but comes together in under 30 minutes.
Ingredients
Scale
- 2 cups jasmine rice, rinsed
- 1 (14 oz) can full-fat coconut milk
- 1 cup water
- 1 tsp salt
- 1 tbsp lime zest (optional)
- 4 (6 oz) salmon fillets, skin-on
- 2 tbsp olive oil
- 1 tbsp brown sugar
- 2 tsp chili powder
- 1 tsp smoked paprika
- 1 tsp garlic powder
- ½ tsp cumin
- ½ tsp salt
- ¼ tsp black pepper
- 1 large avocado, sliced
- 1 cup cucumber, thinly sliced
- 1 cup shredded carrots
- ½ cup sliced green onions
- ¼ cup cilantro leaves
- Lime wedges for serving
- Sriracha or spicy mayo for drizzling
Instructions
- Combine rice, coconut milk, water, and salt in a saucepan. Bring to a boil, reduce heat, cover, and simmer 15-18 minutes until liquid is absorbed. Let stand 10 minutes, then fluff with a fork and mix in lime zest if using.
- Mix brown sugar, chili powder, smoked paprika, garlic powder, cumin, salt, and pepper in a small bowl.
- Pat salmon fillets dry, brush with olive oil, and coat flesh side with the spice mixture.
- Heat a large non-stick skillet over medium-high heat with 1 tablespoon olive oil. Place salmon skin-side down and cook 4-5 minutes until skin is crispy. Flip and cook 2-3 minutes more.
- Divide rice among four bowls. Top each with a salmon fillet, avocado slices, cucumber, carrots, green onions, and cilantro.
- Serve with lime wedges and drizzle with sriracha or spicy mayo if desired.