Dinner
Spicy Salmon Bowls with Coconut Rice
Sushi in bowl! Fun spicy flavors in the salmon marinade and sriracha mayo make this dish pop! The coconut rice offsets any heat with a sweet bite, and even more flavor layers on top with the salty pickled veggies. A delight indeed!
Spicy Salmon Bowls
Sushi in bowl! Fun spicy flavors in the salmon marinade and sriracha mayo make this dish pop! The coconut rice offsets any heat with a sweet bite, and even more flavor layers on top with the salty pickled veggies. A delight indeed!
Ingredients
For the Spicy Salmon
- 2 salmon fillets
- 2 tbsp coconut aminos or liquid aminos
- 1 tbsp sriracha
- 1 tbsp honey or pure maple syrup
- 1 tsp sesame oil (optional)
- 1 clove garlic, minced
- 1 tsp grated fresh ginger
For the Coconut Rice
- 1 cup white rice
- 1 cup canned coconut milk
- 1 cup water
- ½ tsp sea salt
For the Bowl Toppings
- 1 cup steamed broccoli or snap peas
- 1 avocado, sliced
- 1 cup shredded carrots
- 1 cucumber, thinly sliced
- rice vinegar
- Fresh cilantro and/or sliced green onions
For the Spicy Mayo (optional)
- 2 tbsp paleo mayo
- 1 tsp sriracha
- ½ tsp lime juice
Instructions
Prepare Coconut Rice
- Rinse the rice under cold water.
- In a medium saucepan, combine rice, coconut milk, water, and salt. Bring to a boil until you just start to see rice peek through the liquid.
- Reduce heat to low, cover with a dish towel wrapped around the pot cover and simmer for 15 minutes. Turn off the burner and let steam another 10 minutes. Fluff with a fork.
Prepare the Salmon
- Preheat the oven to 400°F
- In a small bowl, whisk coconut aminos, sriracha, honey, sesame oil, garlic, and ginger.
- Place salmon fillets on a baking sheet lined with parchment paper. Brush with the sauce mixture.
- Bake for 10 minutes until the salmon is cooked through and slightly caramelized. Tip: I always throw the salmon in the oven during the last 10 min of the rice prep to time it perfectly.
Prepare Bowl Toppings
- Steam the broccoli or snap peas.
- Place carrots and cucumber in a glass container and pour about 1/4 cup rice vinegar on them (just so everything is coated). Sprinkle liberally with salt and let sit for at least 15 min.
- Mix mayo, sriracha and lime juice in a small bowl.
- Assemble the Bowls:
- Layer each bowl with rice, vegetables, salmon, sauce, avocado and cilantro and/or green onion