Teriyaki Salmon Bowls with Coconut Rice
Indulge in the delightful flavors of Teriyaki Salmon Bowls with Coconut Rice, where tender salmon fillets glazed in savory teriyaki sauce harmonize beautifully with creamy coconut-infused jasmine rice. This vibrant dish, topped with fresh vegetables and garnished with green onions and sesame seeds, transforms dinner into a gourmet experience that’s perfect for any occasion.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: Serves 2
- Category: Main
- Method: Grilling/Sautéing
- Cuisine: Asian
Ingredients
Scale
- 2 salmon fillets (6 oz each)
- 1/4 cup teriyaki sauce
- 1 cup jasmine rice
- 1 cup full-fat coconut milk
- 1 cup water
- 1 cup mixed fresh vegetables (e.g., bell peppers, broccoli)
- 2 green onions, chopped (for garnish)
- 2 tbsp toasted sesame seeds (optional)
Instructions
- Rinse jasmine rice under cold water until clear. Combine rice, coconut milk, and water in a medium saucepan. Bring to a boil over medium heat.
- Reduce heat to low, cover tightly, and simmer for 15-20 minutes until liquid is absorbed.
- Preheat grill or skillet to medium-high heat. Season salmon with salt and pepper; brush both sides with teriyaki sauce.
- Cook salmon skin-side down for 4-5 minutes per side until caramelized and cooked through.
- In another pan, sauté mixed vegetables in a splash of oil over medium heat for about 5 minutes until tender-crisp.
- Assemble bowls: scoop coconut rice as the base, top with salmon and sautéed veggies. Garnish with green onions and sesame seeds.
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 590
- Sugar: 9g
- Sodium: 620mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 80mg