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Spicy Salmon Bowls with Coconut Rice

Spicy Salmon Bowls with Coconut Rice deliver a tantalizing combination of flavors and textures that will elevate your dinner experience. Tender salmon fillets are seared to perfection, served on a bed of creamy coconut-infused jasmine rice, and paired with crisp, colorful vegetables and a zesty lime-soy sauce. This dish is not only easy to prepare but also perfect for impressing guests or enjoying a cozy weeknight meal.

  • Total Time: 35 minutes
  • Yield: Serves 2

Ingredients

Scale
  • 2 fresh salmon fillets (about 6 oz each)
  • 1 cup jasmine rice
  • 1 cup full-fat coconut milk
  • 1 cup water
  • 1 cup mixed fresh vegetables (bell peppers, cucumbers, carrots)
  • 2 tsp chili powder
  • 1 tsp garlic powder
  • 1 tsp ground ginger
  • Salt and pepper to taste
  • 3 tbsp low-sodium soy sauce
  • 2 tbsp fresh lime juice
  • 1 tsp oil for cooking

Instructions

  1. Rinse jasmine rice under cold water until clear. Combine with coconut milk and water in a saucepan. Bring to boil, then reduce heat, cover, and simmer for about 15 minutes until the rice is tender.
  2. Season salmon fillets with chili powder, garlic powder, ginger, salt, and pepper. Heat oil in a nonstick skillet over medium-high heat. Cook salmon skin-side down for about 4 minutes until golden.
  3. Flip the fillets gently and cook for an additional 3 minutes or until flaky.
  4. Chop fresh vegetables into bite-sized pieces while the salmon cooks.
  5. In a small bowl, whisk together soy sauce and lime juice.
  6. Once the rice is ready, fluff it with a fork and layer it in bowls. Top with salmon and vegetables, then drizzle with the lime-soy sauce.
  • Author: Natalia
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Main
  • Method: Searing
  • Cuisine: Asian

Nutrition

  • Serving Size: 1 bowl (approximately 350g)
  • Calories: 535
  • Sugar: 4g
  • Sodium: 580mg
  • Fat: 25g
  • Saturated Fat: 12g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 49g
  • Fiber: 3g
  • Protein: 33g
  • Cholesterol: 75mg

Keywords: Feel free to substitute salmon with tofu or chicken for variations. Add avocado or mango for extra creaminess or sweetness. Store leftovers in airtight containers in the fridge for up to three days.