Description
These Vibrant Spicy Salmon Bowls with Coconut Rice and Avocado bring together tender, oven-baked salmon seasoned with a fragrant, spicy blend and served atop creamy coconut jasmine rice. Fresh avocado, crunchy cucumber, shredded carrots, and a zesty soy-sriracha drizzle create a balanced, colorful, and flavorful meal perfect for a wholesome lunch or dinner.
Ingredients
Scale
Salmon
- 1 pound salmon fillets
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Coconut Rice
- 1 cup jasmine rice
- 1 can (13.5 ounces) coconut milk
- 1/2 cup water
- 1/4 teaspoon salt
- 1 tablespoon lime juice
- 1 tablespoon fresh cilantro, chopped
Toppings & Sauce
- 1 ripe avocado
- 1 tablespoon sesame seeds
- 1 tablespoon red pepper flakes
- 1/2 cup cucumber, thinly sliced
- 1/2 cup shredded carrots
- 1 tablespoon soy sauce
- 1 tablespoon sriracha sauce
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the salmon.
- Prepare Baking Sheet: Line a baking sheet with parchment paper or aluminum foil for easy cleanup.
- Place Salmon: Arrange the salmon fillets evenly on the prepared baking sheet.
- Oil the Salmon: Drizzle olive oil over the salmon fillets to help the spices adhere and maintain moisture.
- Mix Spices: In a small bowl, combine paprika, cayenne pepper, garlic powder, ground cumin, ground coriander, onion powder, salt, and black pepper.
- Season Salmon: Evenly sprinkle the spice mix over the salmon fillets for a flavorful crust.
- Massage Spices: Gently rub the spices into the salmon with your hands to ensure even coverage.
- Bake Salmon: Place the baking sheet with salmon in the oven; bake for 12-15 minutes until the fish flakes easily with a fork.
- Rinse Rice: While salmon bakes, rinse jasmine rice under cold water to remove excess starch for fluffy texture.
- Cook Rice: In a medium saucepan, combine rinsed rice, coconut milk, water, and salt; bring to a boil over medium-high heat.
- Simmer Rice: Reduce heat to low, cover, and simmer for 15-18 minutes until rice is tender and liquid absorbed.
- Rest Rice: Remove saucepan from heat; let rice sit covered for 5 minutes to finish steaming.
- Fluff and Flavor Rice: Fluff rice with a fork, then stir in lime juice and chopped cilantro for freshness.
- Prepare Avocado: Slice avocado in half, remove pit, scoop out flesh, and slice into thin wedges.
- Prepare Veggies: Thinly slice cucumber and shred carrots for crunchy toppings.
- Make Sauce: In a small bowl, mix soy sauce and sriracha, blending them into a smooth spicy drizzle.
- Flake Salmon: Remove cooked salmon from oven, let cool slightly, and flake into large chunks with a fork.
- Assemble Bowls: Divide coconut rice between two bowls, topping each with flaked salmon, avocado slices, cucumber, and shredded carrots.
- Drizzle and Garnish: Pour soy-sriracha sauce over the bowls; sprinkle with sesame seeds, red pepper flakes, and extra cilantro.
- Serve: Serve immediately and enjoy the vibrant flavors and textures of these spicy salmon bowls.
Notes
- For extra crisp salmon skin, place salmon skin-side down on the baking sheet.
- Adjust cayenne pepper to taste for desired spiciness.
- Use fresh lime juice for the best citrus flavor in the rice.
- Leftover salmon bowls can be refrigerated for up to 2 days; add avocado fresh before serving.
- Substitute brown rice for jasmine rice if a whole grain option is preferred; cooking time will increase.
