Spicy Salmon Protein Bowl with Coconut Rice
A healthy main course meal that is as nutritious as it is beautiful.
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Servings: 4 servings
Calories: 457kcal
Ingredients
- 2 TBSP Unsalted Butter
- 1 lb Wild King Salmon , skin on, cut into chunks
- 1 large Mango , peeled and cubed
- 1 cup Cucumber peeled and cut into quarters
- 1 cup Red Bell Pepper , seeded and chopped
- 2 ripe Avocados , peeled, pitted and cut into slices
For the Coconut Rice
- 1 cup Basmati Rice , rinsed well
- 13.5 oz Full Fat Coconut Milk - 13.5 oz size can
- ½ cup Water
- pinch Kosher Salt
For the Pan Sauce
- 2 cloves Garlic , minced fine
- 2 ripe Limes , zest and juice
- ¼ cup Tamari or low sodium soy sauce
- 1 TBSP Ginger , freshly grated
- 2 TBSP Honey
- 1 TBSP Habanero or Red pepper jelly
- 1 tsp Everything but the Bagel seasonings
- Mint leaves for garnish
Instructions
For the Rice
- In a heavy bottomed pot with a tight fitting lid, pour in 1 can of full fat coconut milk, 1/2 cup water, Jasmine Rice ( that has been well rinsed) and a pinch of salt. Bring to a boil. Reduce heat, cover, and simmer on the lowest setting for 10 minutes. Remove from the heat- DO NOT remove the lid. Let sit for 20 minutes to continue cooking off heat. Remove the lid and fluff with a fork.
For the Pan Sauce
- In a small bowl, combine the minced garlic, zest and lime juice, Tamari, ginger, honey, jelly and mix well with a small whisk. Set aside. If you do NOT want a spicy sauce, substitute red pepper jelly for apple jelly or more honey.
For the Salmon
- While the rice is cooking, heat a pan over medium high heat. Add the 2 TBSP of butter. Cook the salmon, skin side down for 3 minutes. The salmon skin is crispy, turn gently with a fish spatula . Do not force it- it will release when it is crispy. Flip over and continue cooking on the over side for 1 minute until just opaque. Set aside on a plate, covered. It will be returned to the pan PRO-TIP:Cook the fish in 2 batches. Over crowding will steam the skin and make it rubbery.
- On low heat, using a wooden spoon, scrape up the brown bits from the salmon while pouring in the pan sauce. Bring to a simmer for 5 minutes on low heat stirring constantly. Once slightly thickened, add the salmon back to the pan and cook for one minute spooning the sauce over the salmon to flavor.
- To Serve: In individual bowls place a scoop of the coconut rice, add in the mangoes, cucumber, peppers, and avocados. Spoon the salmon over the top and pour over more pan sauce. Sprinkle with Everything but the Bagel seasonings and top with a few mint leaves.
Notes
Nutrition
Calories: 457kcal