Roasted Salmon & Coconut Rice Bowls
In under 25 minutes
In my never ending quest to find dinner that will fit the bill for all ages in my family, I’ve kind of forgotten about salmon. I was reminded of it one night this week when my Dad watched the kids and fed them dinner. He made mac n’ cheese for the kids and grilled salmon for himself. Turns out my Dad ended up eating mac n’ cheese for dinner and the two boys had his grilled salmon. Dean has been asking for it ever since.
Here’s how I get this dinner on the table in under 25 minutes:
Minutes 0-5: Preheat the oven to 425°. Line a baking sheet with parchment and pop the salmon on top. Rinse the rice, under running water, in a small sieve set inside the pot it will cook in. Salt + cooking liquid and bring it to a boil. Season the salmon.
Minutes 5-25: Cover the rice and bring down to the lowest simmer setting. Cook for 17 minutes. Put the salmon into the oven to also cook for 17 minutes (less if you like it a little rare).
In the meantime: Get out bowls. Chop up avocado and cucumber. Set the table. Spoon the rice into each bowl, a little salmon and all the toppings. DONE!
You can see this all in action on my Reel from yesterday on Instagram.
Roasted Salmon & Coconut Rice
serves 4
1 1/2 pounds salmon, skin removed (could be less if you’re feeding little mouths)
1 1/2 teaspoons kosher salt, divided
1 teaspoon brown sugar
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 1/2 cups sushi rice
1 (5.4 ounce) can coconut cream
Optional additions:
Chopped cucumber, for serving
Chopped avocado, for serving
Chopped scallions, for serving
Spicy mayo, for serving
Soy sauce, for serving
Preheat the oven to 425°. Line a baking sheet with parchment paper. Place the salmon on the baking sheet. Sprinkle 1 teaspoon kosher salt, brown sugar, garlic powder and onion powder evenly over the salmon.
Place the rice in a sieve or colander and place that in the pot you plan to use or a bowl. Rinse with water until the water runs clear, about 1 minute. Drain the rice, pour the water out of the pot and place the rice in the pot. This pot needs to have a well fitting lid. Season with remaining 1/2 teaspoon kosher salt.
Place the coconut cream in a liquid measuring cup. Add enough hot (I poured from my electric kettle) water over so it reads 1 cup. Pour over the rice. Bring the rice to a boil, cover and reduce to the lowest simmer setting. Cook for 17 minutes.
Meanwhile, put the salmon in the oven and roast for 15-17 minutes until cooked through.
Place some rice in a bowl, top with salmon, and any toppings you plan to use.