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Teriyaki Salmon Bowls with Coconut Rice in Just 30 Minutes!

Teriyaki Salmon Bowls with Coconut Rice (30 Minutes)
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A quick and delicious recipe for Teriyaki Salmon Bowls served with creamy coconut rice, perfect for a weeknight dinner.

Ingredients

Scale
  • 2 salmon fillets
  • 1/4 cup teriyaki sauce
  • 1 cup jasmine rice
  • 1 can (13.5 oz) coconut milk
  • 1 cup water
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup chopped green onions
  • 1/2 cup shredded carrots
  • Sesame seeds for garnish

Instructions

  1. In a medium saucepan, combine jasmine rice, coconut milk, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
  2. While the rice is cooking, heat olive oil in a skillet over medium heat.
  3. Season the salmon fillets with black pepper and place them in the skillet, skin-side down.
  4. Cook the salmon for about 4-5 minutes, then flip and brush with teriyaki sauce. Cook for an additional 3-4 minutes until cooked through.
  5. Once the rice is done, fluff it with a fork and set aside.
  6. To serve, place a scoop of coconut rice in a bowl, top with salmon, and garnish with green onions, shredded carrots, and sesame seeds.

Notes

  • For extra flavor, marinate the salmon in teriyaki sauce for 30 minutes before cooking.
  • Feel free to add your favorite vegetables to the bowl.
  • This recipe can be easily doubled for meal prep.

Nutrition

Find it online: https://howeats.com/teriyaki-salmon-bowls-coconut-rice-30-minutes/