Description
Teriyaki Salmon Bowls with Coconut Rice are a delicious and visually stunning dish that brings the flavors of the tropics to your dinner table. Featuring succulent salmon glazed in a rich teriyaki sauce, served over creamy coconut rice, this recipe is perfect for busy weeknights or special occasions alike. With vibrant colors and aromatic flavors, each bite is a celebration of taste that will leave everyone asking for more.
Ingredients
Scale
- 2 salmon fillets (6 oz each)
- 1 cup jasmine rice
- 1 can (13.5 oz) coconut milk
- 1 cup water
- 3 tbsp teriyaki sauce (store-bought or homemade)
- 2 green onions, thinly sliced
- 1 tbsp toasted sesame seeds
- Pinch of salt
- 2 tbsp low-sodium soy sauce
- 1 tbsp brown sugar
Instructions
- Rinse jasmine rice under cold water until clear. In a saucepan, combine rinsed rice with coconut milk, water, and salt. Bring to a boil over medium heat.
- Reduce heat to low, cover tightly, and simmer for 15-20 minutes until liquid is absorbed. Fluff with a fork.
- Preheat oven to 400°F (200°C). Place salmon on a lined baking sheet and brush generously with teriyaki sauce.
- Bake salmon for 12-15 minutes or until it flakes easily with a fork.
- Assemble bowls by scooping coconut rice into serving dishes, topping with salmon, and garnishing with sliced green onions and sesame seeds.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl (approximately 350g)
- Calories: 545
- Sugar: 7g
- Sodium: 563mg
- Fat: 27g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 70mg