Summer can be very hectic in our house so I am always trying to find ways to simplify meal prep. Lately, I have been experimenting with different kinds of rice bowls because they are not only healthy but simple to prepare. My latest favorite, Citrus Salmon & Coconut Rice Bowl, combines only a handful of ingredients yet is extremely flavorful.
For the wine pairing, I chose a Provence Rose because it is light and has a hint of citrus that pairs nicely with the sauce for the Salmon. If you prefer red wine, I would recommend a Pinot Noir from California. Salmon and Pinot are a perfect pair! For more information about the wine pairings, check out my Rose Pairing page or my Pinot Noir Pairing page.
Citrus Salmon & Coconut Rice Bowl
September 4, 2020
: 4
Ingredients
- 1 cup brown jasmine or basmati rice
- 1 cup unsweetened coconut milk (mix well)
- 1 cup water
- 2 scallions, chopped, separate green from white part
- Zest and juice of 1/2 orange (about 3 tablespoons)
- Zest and juice of 1 lime (about 1 tablespoon)
- 1 teaspoon Siracha
- 2 tablespoons pure maple syrup
- 1 pound organic or wild salmon, cut into 4 even portions
- Kosher salt & freshly ground black pepper
- ½ tablespoon toasted sesame seeds
Directions
- Step 1 Prepare grill until very hot. Place a cast-iron pan on the grill to pre-heat.
- Step 2 For the coconut rice, combine the water, coconut milk, rice, and the white part of the scallions in a medium pot. Bring to a boil then reduce the heat to low. Cover the pot and cook for approximately 30 minutes. Check your package directions for the exact cook time for the rice. You will know when the rice is cooked when all the liquid has been absorbed. Remove from the heat and season with salt and pepper. Set aside.
- Step 3 While the rice is cooking, whisk together citrus juices and zest, Siracha, and maple syrup. Set aside.
- Step 4 For the salmon, brush the fillets with canola oil and season with salt & pepper. Place in the preheated cast iron pan and cook for about 2-3 minutes per side based on the thickness of your fish. Remove the fish from the cast iron pan and place it on a plate. Spoon about 2 tablespoons of the sauce over the fish. Set aside.
- Step 5 To serve, place an equal amount of the rice in each bowl. Place the salmon on top of the rice. Spoon the remaining sauce over the salmon and rice. Garnish with the green part of the scallion and the toasted sesame seeds.
