Fragrant coconut rice studded with edamame forms the base for this Asian-style sweet and spicy roasted salmon meal. A sriracha-honey sauce serves as both a glaze for the salmon and a sauce for the bowl. If you like, these salmon-rice bowls can be embellished with cashews, crispy radishes, almost any pickled vegetables, or crumbled roasted seaweed. The recipe is a Yummly original created by Tina Ujlaki.
- 1/2 cup edamame (shelled, frozen)
- 1 cup jasmine rice
- 1/2 onion (small)
- 1 Tbsp. vegetable oil
- 1 cup water
- 3/4 cup unsweetened coconut milk (canned)
- 1 tsp. salt (for rice)
- 1 Tbsp. fresh ginger (finely grated)
- 1/2 cup honey (wildflower)
- 3 Tbsp. Sriracha hot sauce
- 1 Tbsp. reduced sodium soy sauce
- 4 center-cut salmon fillets (5 oz. each)
- 1/2 tsp. salt (for salmon)
- 1/4 tsp. freshly ground pepper
- 1 1/2 Tbsp. toasted sesame oil
- 2 Persian cucumbers (small)
- 1 Tbsp. toasted sesame seeds
- Set the edamame aside to partially thaw. Rinse the rice under cold running water in a fine strainer until water runs clear. Set aside.
- Finely chop the onion. Heat the oil in a medium saucepan over medium-high heat. Add the onion and cook, stirring often, until softened but not browned, about 5 minutes.
- Add the rice to the onion mixture and stir until coated. Add the water, coconut milk, and salt, and stir to combine. Cover and bring to a boil over high heat. Reduce heat to low and simmer very gently until liquid is absorbed and rice is tender, 18-20 minutes. Remove rice from heat and let stand, covered. Meanwhile, continue with recipe.
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|Calories800Calories from Fat330|
|% DAILY VALUE|
|Calories from Fat330|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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