Description
This recipe features vibrant spicy salmon bowls served with creamy coconut jasmine rice and fresh avocado slices. The salmon is seasoned with a blend of warming spices and baked to flaky perfection, complemented by fragrant coconut rice infused with lime and cilantro. Topped with crunchy cucumber, shredded carrots, and a spicy soy-sriracha drizzle, these bowls offer a colorful, flavorful, and balanced meal perfect for a nutritious lunch or dinner.
Ingredients
Scale
Salmon and Spice Rub
- 1 pound salmon fillets
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Coconut Rice
- 1 cup jasmine rice
- 1 can (13.5 ounces) coconut milk
- 1/2 cup water
- 1/4 teaspoon salt
- 1 tablespoon lime juice
- 1 tablespoon fresh cilantro, chopped
Toppings and Sauce
- 1 ripe avocado
- 1 tablespoon sesame seeds
- 1 tablespoon red pepper flakes
- 1/2 cup cucumber, thinly sliced
- 1/2 cup shredded carrots
- 1 tablespoon soy sauce
- 1 tablespoon sriracha sauce
Instructions
- Preheat oven: Preheat your oven to 400°F (200°C) to prepare for baking the salmon.
- Prepare baking sheet: Line a baking sheet with parchment paper or aluminum foil for easy cleanup.
- Arrange salmon: Place the salmon fillets evenly spaced on the prepared baking sheet.
- Oil the salmon: Drizzle olive oil over each salmon fillet to help the spices adhere and keep the fish moist.
- Mix spices: In a small bowl, combine paprika, cayenne pepper, garlic powder, ground cumin, ground coriander, onion powder, salt, and black pepper to create the spice rub.
- Season salmon: Sprinkle the spice mixture evenly over the salmon fillets to coat them thoroughly.
- Massage spices: Gently massage the spice rub into the salmon fillets with your hands to ensure even coverage and flavor penetration.
- Bake salmon: Place the baking sheet with the seasoned salmon in the preheated oven and bake for 12-15 minutes, or until the salmon flakes easily with a fork.
- Prepare rice while baking: Rinse jasmine rice under cold water to remove excess starch.
- Cook rice: In a medium saucepan, combine rinsed rice, coconut milk, water, and salt. Bring to a boil over medium-high heat.
- Simmer rice: Once boiling, reduce heat to low, cover with a lid, and simmer for 15-18 minutes until rice is tender and liquid absorbed.
- Rest rice: Remove from heat and let the rice sit covered for 5 minutes to steam and finish cooking.
- Fluff rice: Fluff the coconut rice with a fork, then stir in lime juice and chopped fresh cilantro for flavor.
- Prepare avocado: Slice the ripe avocado in half, remove the pit, scoop out the flesh with a spoon, and slice into thin wedges.
- Prep vegetables: Thinly slice cucumber and shred carrots to add fresh crunch to the bowls.
- Mix sauce: In a small bowl, combine soy sauce and sriracha sauce, stirring well to form a spicy drizzle.
- Flake salmon: When salmon is done, remove from oven, let cool slightly, then use a fork to flake into large, bite-sized chunks.
- Assemble bowls: Divide coconut rice evenly between two bowls, then top each with flaked salmon, avocado slices, cucumber, and shredded carrots.
- Add sauce and garnish: Drizzle the soy-sriracha sauce over the ingredients, then sprinkle with sesame seeds, red pepper flakes, and extra cilantro for garnish.
- Serve: Serve immediately to enjoy the vibrant flavors and textures of the salmon bowls.
Notes
- For extra heat, add more cayenne pepper or red pepper flakes.
- Use fresh lime juice for the best flavor in the coconut rice.
- Jasmine rice can be substituted with basmati rice if preferred.
- Ensure not to overbake the salmon to keep it moist and tender.
- Leftover salmon and rice can be refrigerated for up to 2 days.
- Adjust soy sauce quantity according to your salt preference to keep sodium intake in check.
