Description
Teriyaki Salmon Bowls with Coconut Rice offer a delightful fusion of flavors, combining tender salmon glazed in rich teriyaki sauce with creamy coconut rice. This vibrant dish is garnished with fresh green onions and toasted sesame seeds, making it not only delicious but visually stunning. Perfect for any occasion, from weeknight dinners to special gatherings, these bowls promise a culinary experience that transports you to tropical shores.
Ingredients
- 4 salmon fillets (6 oz each)
- 1/2 cup teriyaki sauce
- 1 can (13.5 oz) full-fat coconut milk
- 1 cup jasmine rice
- 2 green onions, chopped
- 2 tbsp toasted sesame seeds
Instructions
- Rinse jasmine rice under cold water until clear. Combine rinsed rice, coconut milk, and water (1 cup rice to 1.5 cups liquid) in a saucepan. Bring to a boil, cover, and reduce heat to low. Simmer for about 15 minutes until liquid is absorbed.
- While the rice cooks, heat a nonstick skillet over medium heat. Season salmon fillets with salt and pepper. Cook skin-side down for 4-5 minutes per side until golden brown.
- Pour teriyaki sauce over cooked salmon and cook for an additional minute to caramelize.
- Fluff the rice gently with a fork.
- Assemble bowls by placing coconut rice as the base and topping it with teriyaki-glazed salmon.
- Garnish with green onions and sesame seeds before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 9g
- Sodium: 850mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 75mg
Keywords: Marinate the salmon in teriyaki sauce for at least 30 minutes before cooking for enhanced flavor. Substitute salmon with chicken or tofu if desired. Add colorful vegetables like bell peppers or snap peas for extra nutrition and crunch. Leftovers can be stored in an airtight container in the fridge for up to three days.