SALMON BOWLS WITH COCONUT RICE

If you know me, you know I’m all about that bowl life, especially those emboldened by asian flavors. You’ll see even more recipes like this from me in the future, because the possibilities are endless! Not to mention they’re delicious, nutritious, and simple. What’s not to love? I especially enjoy the complexity that the coconut rice brings to this recipe. Topped with a barely-sweet teriyaki-esque sauce and any topping you can imagine, it’s a real winner in my book! Don’t be afraid of the long ingredient list—I provided instructions for using a rice cooker and cooking it the old fashioned way—I promise this recipe is super easy!

Salmon Bowls with Coconut Rice
yields 4 servings

Ingredients:

If using rice cooker:

• 3 c short or medium grain rice (use the measuring cups that come with your rice cooker for this, not a regular measuring cup)

• 1 tbsp brown sugar

• 1/2 tsp salt

• 1 large clove garlic, minced

• 1 can coconut milk

• Water

If cooking rice on stovetop:

• 1 1/2 c rice (use regular measuring cup here)

• 1 tbsp brown sugar

• 1/2 tsp salt

• 1 large clove garlic, minced

• 1 can coconut milk

• 1/4 c water

For the salmon:

• Juice of 1 lime

• 1/4 c coconut milk

• 1 tbsp brown sugar

• 1 clove garlic, minced

• 1 tbsp soy sauce

• 1 16-oz. salmon filet

For the sauce:

• 3/4 c soy sauce

• 1 tbsp rice vinegar

• 1 tsp sesame oil

• 1 clove garlic, minced

• 1 tsp ginger, minced

• 2 tbsp brown sugar

• 2 1/2 tsp cornstarch + 2 1/2 tsp water, mixed together to make a cornstarch slurry

For the bowls:

• 1 c shelled edamame

• 1/2 a red bell pepper, diced into 1/2-inch pieces

• 1 avocado, diced

• 1/2 a mango, diced

• Green onions, sliced (for garnish)

• Sesame seeds, if desired

• Sriracha, if desired

• Fresh lime

Method:

1. If cooking rice in a rice cooker, combine all ingredients for rice and place in rice cooker. Add water until liquid level reaches the line marked “3” inside your cooker. Cook according to manufacturer’s directions.

2. If cooking rice on the stove, place rice in a medium saucepan with coconut milk, water, salt, sugar, and garlic. Turn to high heat and bring mixture to a boil. Stir, reduce heat to simmer, and cover pot with lid. Continue cooking 15 minutes or until all liquid is absorbed. Remove pot from heat and allow to stand covered for 10 minutes. Fluff with fork before serving.

3. While rice is cooking, heat oven to 325º. In small bowl, whisk together all ingredients listed under “salmon” section except the salmon. Line a rimmed baking sheet with foil, then place salmon on baking sheet. Top salmon with about 2/3 of the marinade. Place in oven and bake 15 minutes, or until salmon flakes easily with a fork. When salmon is finished, pour the remaining marinade over top.

4. While salmon is baking, prepare sauce. Combine all sauce ingredients in a small saucepan and heat over medium-high heat. Bring to boil and allow to boil 1 minute, stirring occasionally. Remove from heat and allow to cool.

5. Assemble bowls: place rice on bottom and top with salmon, as well as toppings of your choice. Finish with sauce, green onions, sesame seeds, a squirt of sriracha, and squeeze of fresh lime if desired.