Soy-Ginger Salmon Bowls with Coconut Rice
Salmon fillets on their own? Been there, done that. Salmon bowls, on the other hand, are just the type of meal we want to dive into. Maybe it’s because they’re endlessly customizable, or because they’re healthy yet satisfying. (Or it could be because everything tastes better in a bowl.) Whatever the reason, we’re making this recipe for soy-ginger salmon bowls with coconut rice on repeat. It’s ready in 35 minutes and bursting with savory-salty-sweet flavor.
Psst: We like the crispness of raw carrots, cucumber and edamame, but play with your favorite combination of toppings. The bowl is the limit.
1 cup basmati rice, rinsed
1 can full-fat coconut milk
¼ teaspoon salt
6 tablespoons soy sauce
2 tablespoons rice vinegar
2 teaspoons brown sugar
2 garlic cloves, grated
One 2-inch piece ginger, grated
Four 4-ounce salmon fillets
Vegetable oil, as needed
2 medium carrots, peeled into ribbons
1 medium cucumber, peeled into ribbons
1 cup edamame, thawed
Avocado slices, to serve
1. Make the Coconut Rice: In a medium saucepan, combine the rice, coconut milk, ½ cup water and the salt. Bring to a boil, then reduce the heat to low and cover. Simmer until the liquid is fully absorbed, 10 to 15 minutes, then remove from the heat and steam for 10 minutes with the lid on while you make the salmon.
2. Make the Soy-Ginger Salmon: In a small saucepan or skillet, combine the soy sauce, rice vinegar, brown sugar, ginger and garlic. Bring to a simmer over low heat and cook until slightly thickened but still drizzle-able. Reserve half for serving.
3. Pat the salmon fillets dry with paper towels. Preheat about 1 tablespoon vegetable oil in a large skillet over medium-high heat. When the oil is shimmering, add the salmon skin-side-up. Cook undisturbed until golden, about 3 minutes.
4. Flip the salmon fillets and brush each with the glaze. Continue to cook until fully opaque, about 5 minutes more. Transfer to a plate.
5. To build the salmon bowls, divide the rice among four bowls. Top each with a salmon fillet, some of the carrot and cucumber ribbons, and about ¼ cup of the edamame. Garnish with avocado slices and serve with the reserved soy-ginger sauce on the side.