Description
This Coconut Rice Salmon Bowl combines tender jasmine rice cooked in rich coconut milk with perfectly pan-seared salmon fillets marinated in a zesty soy-honey lime sauce. Topped with fresh shredded carrots, cucumber slices, creamy avocado, and bright cilantro, this vibrant and nutritious bowl balances tropical flavors with wholesome ingredients, making it ideal for a healthy weeknight dinner or meal prep.
Ingredients
Scale
For the Coconut Rice
- 1 cup jasmine rice
- 1 cup canned full-fat coconut milk
- 1 cup water
- 1/2 teaspoon salt
For the Salmon Marinade
- 4 salmon fillets (4–6 oz each)
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 tablespoon lime juice
- 1 tablespoon olive oil
- 1 teaspoon grated fresh ginger
- 1 clove garlic, minced
Toppings
- 1 cup shredded carrots
- 1 cup sliced cucumber
- 1 avocado, sliced
- 1/4 cup chopped fresh cilantro
- Lime wedges, for serving
Instructions
- Cook the coconut rice: In a medium saucepan, combine jasmine rice, full-fat coconut milk, water, and salt. Bring the mixture to a boil over medium-high heat, then reduce the heat to low. Cover the pan and let the rice simmer gently for 15 minutes, or until the rice is tender and all the liquid is absorbed. Remove from heat and keep it covered for 5 minutes to steam and finish cooking.
- Prepare the salmon marinade: While the rice cooks, whisk together soy sauce, honey, lime juice, olive oil, grated fresh ginger, and minced garlic in a small bowl. Place the salmon fillets in a shallow dish or ziplock bag and pour the marinade over them. Let the salmon marinate for 10 to 15 minutes to soak in the flavors.
- Cook the salmon: Heat a non-stick skillet over medium heat. Once hot, add the marinated salmon fillets to the pan. Cook each side for about 3 to 4 minutes until the salmon is cooked through, flakes easily, and has a nice golden sear.
- Assemble the bowls: Divide the cooked coconut rice evenly among 4 serving bowls. Top each bowl with a cooked salmon fillet. Arrange shredded carrots, sliced cucumber, avocado slices, and sprinkle fresh cilantro on top. Serve each bowl with lime wedges on the side for extra brightness.
Notes
- For added texture and crunch, sprinkle toasted coconut flakes or chopped peanuts on top just before serving.
- This bowl can be enjoyed warm right after cooking or chilled and stored in the refrigerator for convenient meal prep throughout the week.
