Salmon Brown Rice Bowl with Turmeric Coconut dressing
Makes 2 servings (can be doubled!)
Equipment
- Sheet tray
- Small Bowl
- Whisk
- Large Bowl
Ingredients
Salmon
- 2 salmon filets
- 1 Tbsp olive oil
- ½ tsp ground coriander
- Kosher salt and pepper
Dressing:
- 5 oz can unsweetened coconut cream shaken
- Juice of 2 limes
- 1 Tbsp honey
- 1 inch ginger grated
- ½ tsp turmeric
- Kosher salt
Brown Rice
- 2 small cucumbers sliced
- 4 oz sugar snap peas thinly sliced
- ½ shallot minced
- ¼ cup coarsely chopped fresh mint
- 2 cups cooked and cooled brown rice room temp is best!
- 3 Tbsp rice vinegar
- 3 Tbsp olive oil
- Kosher salt and pepper
To serve
- Chili oil optional
- Fresh mint
Instructions
- Preheat oven to 425ºF.
- Place salmon on a lined sheet tray and drizzle with olive oil.
- Season with coriander, salt and pepper.
- Bake for 8-15 minutes, depending on how you like your salmon cooked.
- While salmon cooks, prepare dressing and rice. (if your salmon is done before you finish these two, it's ok! the dish is great when the salmon is room temp)
- In a small bowl whisk coconut cream, lime, honey, ginger, turmeric, and salt until completely smooth. Set aside.
- In a large bowl, toss all brown rice ingredients until well mixed. Season to taste with salt and pepper.
- Serve salmon flaked on top of the brown rice, topped with dressing, chili oil, mint and black pepper. YUM
Tried this recipe?Let us know how it was!
