Spicy Salmon Salad Bowl with Coconut Rice

I absolutely love creating flavorful, vibrant dishes that not only taste incredible but also make for a beautiful presentation. One of my favorite recipes is this Spicy Salmon Salad Bowl with Coconut Rice. It combines the richness of perfectly seared salmon, the creamy coconut rice, and a burst of freshness from the vegetables. The spice level is just right, bringing everything together in perfect harmony.

This dish is versatile enough to be served as a hearty lunch or dinner. It’s packed with protein, healthy fats, and loads of nutrients, making it a great option for anyone looking to indulge in a wholesome meal. The coconut rice adds a unique twist, giving it a subtle sweetness and a comforting texture that complements the fiery salmon perfectly.

I’m always excited to serve this to guests or prepare it for a quick, satisfying meal. Whether you’re an experienced cook or just getting started in the kitchen, this recipe is easy to follow and guaranteed to impress. The combination of spice, crunch, and creaminess will quickly become one of your go-to meals. Let’s dive into the ingredients and preparation!

Ingredients:

For the Spicy Salmon:

• 4 salmon fillets (skin on)

• 2 tbsp olive oil

• 1 tbsp sriracha sauce (adjust to taste)

• 1 tbsp soy sauce

• 1 tbsp honey

• 1 tsp garlic powder

• 1/2 tsp smoked paprika

• Salt and pepper to taste

For the Coconut Rice:

• 1 cup jasmine rice

• 1 can (14 oz) coconut milk

• 1/2 cup water

• 1 tbsp coconut oil

• 1/2 tsp salt

For the Salad Bowl:

• 1 cucumber, thinly sliced

• 1 avocado, sliced

• 1/2 cup shredded carrots

• 1/4 cup red cabbage, thinly sliced

• Fresh cilantro for garnish

• 1 tbsp sesame seeds (optional)

How to bake that recipe:

Step 1: Cook the Coconut Rice
Begin by preparing the coconut rice. Rinse the jasmine rice under cold water until the water runs clear. In a medium-sized pot, combine the rice, coconut milk, water, coconut oil, and salt. Bring it to a gentle boil over medium heat. Once it starts to boil, reduce the heat to low and cover the pot. Let it simmer for about 15-18 minutes, or until the rice is tender and all the liquid has been absorbed. Remove from heat and fluff the rice with a fork. Set aside.

Step 2: Prepare the Spicy Salmon
While the rice is cooking, season the salmon fillets. In a small bowl, mix together the sriracha sauce, soy sauce, honey, garlic powder, smoked paprika, salt, and pepper. Rub this mixture evenly over the salmon fillets.

In a large skillet, heat the olive oil over medium-high heat. Once hot, add the salmon fillets skin-side down. Cook for about 4-5 minutes on each side, or until the salmon is cooked through and has a golden, crispy exterior. Once done, remove from the skillet and set aside to rest for a few minutes.

Step 3: Assemble the Salad Bowl
Now, it’s time to assemble the bowl. Start with a generous serving of coconut rice as the base. Top with slices of the cooked salmon, arranging them neatly on top of the rice. Add the cucumber, avocado, shredded carrots, and red cabbage to the bowl, spreading them out around the salmon. Garnish with fresh cilantro and a sprinkle of sesame seeds for added crunch.

How Long to Bake…

For this recipe, there’s no actual baking involved since everything is cooked on the stovetop. However, the cooking time for the salmon and rice is crucial to get everything just right. You’ll need about 20-25 minutes to cook the coconut rice, including preparation time, and another 10-12 minutes to cook the salmon to perfection.

The key to a perfectly cooked salmon is making sure the outside is crispy, but the inside remains moist and tender. Depending on the thickness of your salmon fillets, it may take a bit longer or shorter to achieve this balance. A good rule of thumb is to cook the salmon for 4-5 minutes per side, checking for doneness by gently pressing on the fillet. If it flakes easily, it’s ready to be removed from the heat.

How to Store Leftovers

If you have leftovers, store the components separately to maintain their best quality. Place the coconut rice in an airtight container in the fridge for up to 3 days. You can reheat it in the microwave or in a pot with a splash of water or coconut milk to restore its moisture.

The salmon can be stored in a separate airtight container for up to 2 days. To reheat it, it’s best to do so gently in a skillet over low heat to avoid drying it out. You can also eat the salmon cold, as it makes for a great addition to a salad or sandwich.

The fresh vegetables, however, should be stored separately and only added to the bowl when serving. Avocados, especially, should not be stored with the rest of the ingredients as they can brown quickly. Keep them in an airtight container, but they are best consumed within a day.

Tips for Perfect Spicy Salmon Salad Bowl with Coconut Rice

• Perfectly Seared Salmon: To ensure that your salmon has a crispy skin, make sure your pan is hot before adding the fish. If you add it to a cold pan, it can stick and lose that nice crisp texture.

• Adjusting Spice Levels: If you like more heat, feel free to increase the amount of sriracha or add red pepper flakes to the spice mix. If you prefer less spice, reduce the sriracha and omit any additional hot elements.

• Coconut Rice Texture: For fluffier rice, make sure to rinse the jasmine rice thoroughly before cooking. This removes excess starch and results in a lighter, less sticky texture.

• Freshness: The fresh veggies add crunch and freshness to the bowl. Don’t skip on the cilantro or sesame seeds; they add the perfect finishing touch to the dish.

• Rice Substitutes: If you don’t have jasmine rice, you can use basmati rice or even quinoa for a different texture and flavor. Just adjust the cooking liquid accordingly.

Frequently Asked Questions

1. Can I use a different type of fish instead of salmon?
Yes, you can definitely swap salmon for another fish such as tuna, trout, or even cod. Just keep in mind that cooking times may vary depending on the thickness of the fish. You can follow the same seasoning and cooking method for these alternatives, adjusting the cook time as needed to ensure the fish is tender and flaky.

2. Can I make this dish ahead of time?
You can prepare the coconut rice and store it in the refrigerator for up to 3 days. You can also cook the salmon in advance, but I recommend storing it separately and reheating gently to maintain its moisture and texture. However, I wouldn’t recommend assembling the salad bowl ahead of time, as fresh ingredients like avocado and cucumber are best added just before serving to prevent them from wilting or browning.

3. Can I make the coconut rice without coconut milk?
If you don’t have coconut milk, you can substitute it with regular milk or a plant-based milk (such as almond or oat milk) for a different flavor. Keep in mind that the coconut milk gives the rice its signature rich, creamy texture, so the result may be slightly different without it. You can also use water and add a little shredded coconut to bring in some coconut flavor.

4. How can I make the dish spicier?
If you enjoy more heat, you can increase the amount of sriracha sauce or add fresh chili slices to the salad bowl. You could also sprinkle some red pepper flakes on top of the finished dish or mix in some chili paste to the rice for an added kick. Adjust the spice level to your personal taste!

Spicy Salmon Salad Bowl with Coconut Rice

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• Author: Lena Meeli
• Total Time: 35 minutes
• Yield: 4 servings 1x

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Description

These Spicy Salmon Salad Bowls with Coconut Rice are a perfect blend of spicy, creamy, and fresh flavors. The juicy salmon is seared to perfection, paired with rich coconut rice, and topped with fresh, crunchy vegetables. It’s an ideal dish for anyone looking to enjoy a nutritious, flavorful, and satisfying meal. Whether you’re preparing it for a weeknight dinner or a special gathering, this bowl will impress everyone at the table!

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Ingredients

Scale 1x2x3x

• For the Spicy Salmon:

  • 4 salmon fillets (skin on)

  • 2 tbsp olive oil

  • 1 tbsp sriracha sauce (adjust to taste)

  • 1 tbsp soy sauce

  • 1 tbsp honey

  • 1 tsp garlic powder

  • 1/2 tsp smoked paprika

  • Salt and pepper to taste

• For the Coconut Rice:

  • 1 cup jasmine rice

  • 1 can (14 oz) coconut milk

  • 1/2 cup water

  • 1 tbsp coconut oil

  • 1/2 tsp salt

• For the Salad Bowl:

  • 1 cucumber, thinly sliced

  • 1 avocado, sliced

  • 1/2 cup shredded carrots

  • 1/4 cup red cabbage, thinly sliced

  • Fresh cilantro for garnish

  • 1 tbsp sesame seeds (optional)

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Instructions

1. Preheat the oven to 375°F (190°C). Line a baking dish with parchment paper for easy cleanup.

2. Wash and dry the pears, then slice them in half lengthwise. Carefully scoop out the cores to create a small cavity in each pear half.

3. Arrange the pear halves in the prepared baking dish, cut side up.

4. Sprinkle crumbled feta cheese and dried cranberries over each pear half, filling the cavities and letting some spill over for a rustic presentation.

5. Drizzle honey generously over each pear half.

6. Bake in the preheated oven for 20-25 minutes, or until pears are tender and the honey has caramelized slightly.

7. Remove from the oven and let cool slightly. Garnish with fresh thyme or parsley if desired. Serve warm.

Notes

• For added crunch, sprinkle chopped walnuts or almonds over the pears before baking.

• These baked pears can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or enjoy cold.

• If you prefer, substitute the feta cheese with blue cheese for a stronger flavor profile.

• Prep Time: 10 minutes
• Cook Time: 25 minutes