Description
Spicy seared salmon meets creamy coconut rice in these colorful bowls, topped with crisp veggies and drizzled with sriracha-lime sauce.
Ingredients
Chili-Rubbed Salmon
4 salmon fillets (5–6 oz / 140–170 g each), skin removed if desired
1 Tbsp olive oil
1 tsp chili powder
½ tsp smoked paprika
1 tsp light brown sugar
¾ tsp kosher salt
¼ tsp freshly ground black pepper
Coconut Rice
1 cup (185 g) jasmine rice, rinsed
1 can (13.5 oz / 400 ml) full-fat coconut milk, well shaken
½ cup (120 ml) water
¼ tsp kosher salt
Sriracha-Lime Sauce
⅓ cup mayonnaise or Greek yogurt
1–2 Tbsp sriracha (to taste)
1 Tbsp fresh lime juice
1 tsp honey (optional, for balance)
Bowl Toppings
1 cup shredded red cabbage
1 cup julienned carrots
1 small cucumber, thinly sliced or 1 avocado, sliced
2 Tbsp chopped fresh cilantro
Lime wedges, for serving
Instructions
Cook Coconut Rice – In a saucepan combine rinsed rice, coconut milk, water, and salt. Bring to a gentle boil, stir once, cover, reduce heat to low, and cook 15 min. Remove from heat; let stand 5 min, then fluff with a fork.
Season Salmon – Pat fillets dry. Rub with olive oil, then coat evenly with chili powder, smoked paprika, brown sugar, salt, and pepper.
Sear Salmon – Heat a large skillet over medium-high with a light film of oil. Sear salmon 3–4 min per side until edges caramelize and center is just opaque. Transfer to a plate to rest.
Mix Sauce – Whisk mayonnaise, sriracha, lime juice, and honey until smooth; taste and adjust heat.
Assemble Bowls – Divide coconut rice among 4 bowls. Top each with a salmon fillet, cabbage, carrots, and cucumber/avocado. Drizzle with sriracha-lime sauce, scatter cilantro, and add lime wedges for squeezing.
Notes
Protein swap: Shrimp or tofu cubes cook in 2–3 min per side.
Crunch factor: Sprinkle toasted coconut flakes or roasted peanuts before serving.
Tropical twist: Replace veggies with mango or pineapple salsa.
Extra warmth: Stir 1 tsp grated ginger into the rice while it cooks.
Oven option: Bake salmon at 400 °F / 200 °C for 12–14 min if preferred.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Lunch / Dinner / Bowl Meal
- Method: Stovetop Sear & Simmer
- Cuisine: Asian-Inspired / Pacific Fusion
