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!
Wow! This combination of ingredients was so unique and tasted so good, something you would share with friends. I will definitely make this again. Hailee, all your recipes are winners!
Would this still be as good without the dressing? Or is there any sub for coconut cream? I’m allergic to coconut which is so sad I know!!!