Sesame Garlic Salmon Coconut Rice Bowls
This title is already a bit of a mouthful so I didn’t want to add even MORE words, but these bowls combine everything I love: coconut rice, roasted broccoli + super flavourful, juicy salmon. Plus it’s made all on one sheet pan (except for the rice) and who doesn’t love that?!
Cooking the salmon by cutting it into chunks, marinating it and baking it on a sheet pan is a new discovery for me that I can’t believe I wasn’t doing before. I now very much believe that this is the superior way to cook salmon. It turns out PERFECT every time - trust me.
These sesame garlic salmon coconut rice bowls could not be easier to make. Simply chop and marinate your salmon, chop up and season your broccoli, cook your rice and then throw the salmon + broccoli on a sheet pan to bake. Top the bowls with quick pickled cucumbers + sliced avocado and your have the best weeknight dinner! Enjoy <3
Sesame Garlic Salmon Coconut Rice Bowls
Ingredients
1 lb boneless skinless salmon, cut into 1-inch cubes
2 tbsp tamari
2 tbsp maple syrup (can sub honey)
2 tbsp sesame oil, divided
1 tbsp sesame seeds
1 tsp chili garlic sauce if desired
2 cloves garlic, minced or grated
1 large head of broccoli, chopped into florets
Garlic + onion powders for the broccoli, if desired
1 cup calrose or jasmine rice, rinsed
1 cup full-fat coconut milk
½ cup water
½ tsp sea salt
Quick pickled cucumbers, for serving
Sliced avocado, for serving
Method
Place salmon cubes in a bowl and cover with the tamari, maple syrup, 1 tbsp of sesame oil, sesame seeds, chili garlic sauce + minced garlic. Stir to coat and place the bowl in fridge to let the salmon marinate for 30-60 minutes (ideally).
In a saucepan, combine your rice, coconut milk, water + sea salt. Bring the mixture to a boil, then reduce heat to low, cover, and let cook for 15 mins. Remove from the heat and let stand with the lid on for 5 mins before fluffing with a fork.
Preheat your oven to 425 degrees. Coat your chopped broccoli in the remaining 1 tbsp sesame oil, as well as salt, garlic + onion powders if desired. Place on a lined sheet pan and roast for 10 minutes, then remove from the oven and push the broccoli to the side to make room for the salmon. Add your salmon cubes and bake for another 10-12 minutes until the salmon pieces are cooked through and flake with a fork, and the broccoli is browned.
Portion out your rice in bowls and top with the salmon and broccoli. Add sliced avocado, quick pickled cukes + green onion if desired, then serve and enjoy!
Makes 2 large bowls with leftovers
