Bang Bang Salmon and Coconut Rice Bowls
A delightful dish featuring crispy salmon paired with creamy coconut rice, perfect for family dinners or casual get-togethers.
Ingredients
Main Protein
- 2 fillets Salmon Fillets Choose skin-on fillets for added texture. Can substitute with trout or chicken breast.
Starch/Pasta
- 1 cup Coconut Rice Fluffy and aromatic, made with jasmine rice and coconut milk. Check for tenderness.
Seasoning/Spice Blend
- 2 tablespoons Sweet Chili Sauce Provides sweetness that balances the spice.
- 2 teaspoons Sriracha Adjust the heat level according to preference.
Liquids/Dairy
- 1/4 cup Mayonnaise Use regular or light mayonnaise; Greek yogurt can be a substitute.
Aromatics & Vegetables
- as needed Chopped Green Onions Adds freshness; can substitute with cilantro or parsley.
Optional Finishing Ingredients
- as needed Lime Wedges Adds a zesty punch; fresh lime juice should be used for best taste.
Other
- 1 tablespoon Olive Oil For searing the salmon.
- 1/2 cup Water For cooking the coconut rice.
- 1 cup Coconut Milk Used to cook the coconut rice.
Instructions
Preparation
- Rinse the jasmine rice under cold water until the water runs clear.
- In a pot, combine the rinsed rice with coconut milk and water. Bring to a boil, then reduce heat to low and cover. Cook for about 15 minutes or until rice is fluffy.
Cooking
- Heat olive oil in a large pan over medium-high heat.
- Season salmon fillets with salt and pepper, then place skin-side down in the pan. Cook for 4-5 minutes until skin is crispy.
- Flip the fillets and cook for another 3-4 minutes or until cooked through.
Sauce Preparation
- In a small bowl, whisk together mayonnaise, sweet chili sauce, and sriracha. Adjust seasoning with salt and pepper to taste.
Assembly
- Scoop a portion of coconut rice into each bowl, then top with a salmon fillet.
- Drizzle the Bang Bang sauce over the salmon generously.
- Garnish with chopped green onions and add lime wedges on the side.
Serving
- Serve the bowls immediately while everything is warm.
Notes
For extra flavor, add toasted coconut on top or customize with favorite veggies like steamed broccoli. Serve with pickled ginger for added crunch.