Description
A quick and flavorful weeknight meal featuring spicy glazed salmon paired with creamy, fragrant coconut rice. This dish balances spicy, savory, and sweet notes for a comforting yet exotic dinner.
Ingredients
- 4 salmon fillets (about 6 oz / 170g each), wild-caught or farmed, fresh or thawed frozen
- 1½ cups jasmine rice (280g)
- 1 can (13.5 oz / 400ml) full-fat coconut milk
- 3 cloves garlic, minced
- 1 tbsp fresh grated ginger (or ½ tsp ground ginger)
- 2 tbsp sriracha (adjust to taste)
- 3 tbsp soy sauce (low sodium preferred)
- 1 tbsp honey (or maple syrup)
- 1 tsp sesame oil
- 3 green onions, sliced
- 1 tbsp sesame seeds (toasted or raw)
- Optional vegetables: steamed broccoli, shredded carrots, snap peas
- Lime wedges for serving
Instructions
- Rinse 1½ cups jasmine rice under cold water until water runs clear. In a medium saucepan, combine rinsed rice, 1 can coconut milk, 1 cup water, and a pinch of salt. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for 15 minutes. Turn off heat and let sit covered for 5 minutes. Fluff with a fork.
- In a small bowl, mix 2 tbsp sriracha, 3 tbsp soy sauce, 1 tbsp honey, 1 tsp sesame oil, 3 minced garlic cloves, and 1 tbsp grated ginger until combined. Adjust heat or sweetness if desired.
- Pat salmon fillets dry and season lightly with salt and pepper. Heat a skillet over medium-high heat with a drizzle of oil. Place salmon skin-side down and cook 4-5 minutes without moving. Flip carefully, brush tops with half the glaze, and cook 3-4 more minutes until salmon flakes easily.
- Brush remaining glaze over cooked salmon and let rest for 1 minute.
- Assemble bowls by scooping coconut rice, topping with salmon, optional steamed or raw veggies, sliced green onions, and sesame seeds. Serve with lime wedges.
Notes
[‘Rinse jasmine rice to remove excess starch for fluffier coconut rice.’, ‘Pat salmon dry before cooking to achieve a good sear and prevent sticking.’, ‘Use medium-high heat to get crispy salmon skin without burning the glaze.’, ‘Whisk glaze ingredients well until honey dissolves for even flavor.’, ‘Do not overcook salmon; it should be slightly translucent in the center.’, ‘Let rice rest covered after cooking to finish steaming.’, ‘Fresh lime wedges are essential for brightening the dish.’, ‘Glaze can be made ahead and stored in the fridge for up to a week.’, ‘Store leftover rice and salmon separately in airtight containers; consume within 2-3 days.’]
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Fusion
Nutrition
- Serving Size: 1 bowl (1 salmon fil
- Calories: 480
- Fat: 18
- Carbohydrates: 40
- Fiber: 3
- Protein: 35
Keywords: salmon bowl, spicy salmon, coconut rice, easy dinner, weeknight meal, healthy salmon recipe, quick salmon recipe