Salmon Bowls with Coconut Rice and Roasted Broccoli

I’m currently on a mission to up my fish intake! Fish is a fantastic source of omega-3 fatty acids, which boast a myriad of health benefits. However, if I’m honest, the one aspect I dread about incorporating more fish into my diet is the cooking process. I’ll be sharing my easy and mouthwatering recipes with you every step of the way as I take on cooking fish! The first is my Salmon Bowls with Coconut Rice and Roasted Broccoli – a sweet and savory dish with a slight kick that will be sure to get you to eat more fish!

Salmon Bowls with Coconut Rice and Roasted Broccoli

Ingredients

Salmon:

1 lb Boneless, skinless salmon: Salmon is a rich source of high-quality protein and omega-3 fatty acids.

2 Tbsp avocado oil: Avocado oil is used in making the marinade.

2 Tbsp soy sauce or coconut aminos: Soy sauce adds savory flavor to the salmon. You can use coconut aminos as an alternative.

2 Tbsp honey: Honey adds sweetness to the marinade and helps caramelize the salmon when cooked.

1 Tbsp minced garlic: Garlic adds aromatic flavor to the marinade.

1 tsp red pepper flakes: Red pepper flakes add a spicy kick to the marinade.

Coconut Rice:

1 cup jasmine rice: Jasmine rice is a rice variety with a slightly sticky texture. It is a good source of carbohydrates and provides energy.

1 can coconut milk: Coconut milk adds creaminess and a subtle coconut flavor to the rice.

1/4 cup water: Water is added to ensure the rice cooks evenly and absorbs the liquid properly.

Pinch of salt: Salt enhances the flavor of the rice and balances the sweetness of the coconut milk.

Roasted Broccoli:

4-6 cups of chopped broccoli: Broccoli is a nutrient-dense vegetable rich in vitamins and minerals. It adds texture and vibrant color to the dish.

1 tsp avocado oil: Avocado oil is used for roasting the broccoli.

1 tsp garlic powder: Garlic powder enhances the flavor of the broccoli.

Optional Toppings:

Cooked edamame

Sesame seeds

Instructions

For the salmon: 

Dice salmon into bite-sized pieces.

In a separate bowl, whisk together avocado oil, soy sauce or coconut aminos, honey, minced garlic, and red pepper flakes.

Place diced salmon in a container with a lid and pour marinade overtop. Place in the refrigerator for a minimum of 30 minutes.

Remove from refrigerator and place salmon bites into a preheated air fryer.

Cook in the air fryer at 375°F for 12-15 minutes, shaking/flipping halfway through.

For the rice: 

In a saucepan over medium heat, combine all ingredients.

Once the mixture begins to boil, reduce heat to low and cover.

Cook for 15 minutes or until the liquid is absorbed.

For the roasted broccoli: 

Preheat oven to 375°F.

Lay broccoli on a parchment paper-lined baking sheet.

Lightly brush broccoli with avocado oil and sprinkle with garlic powder and salt.

Bake for 35 minutes or until broccoli begins to brown.

Assembly:

Combine all ingredients in desired amounts in your favorite bowl.

Top with cooked edamame, sesame seeds, and a few extra red pepper flakes for added flavor and texture.

Salmon Bowls with Coconut Rice and Roasted Broccoli

Recipe by Jenna Fisher RDCourse: MainDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

40

minutes

Ingredients

  • 1 lb Boneless, skinless salmon

  • 2 Tbsp avocado oil

  • 2 Tbsp soy sauce or coconut aminos

  • 2 Tbsp honey

  • 1 Tbsp minced garlic

  • 1 tsp red pepper flakes

  • 1 cup jasmine rice

  • 1 can coconut milk

  • 1/4 cup water

  • Pinch of salt

  • 4-6 cups chopped broccoli

  • 1 tsp avocado oil

  • 1 tsp garlic powder

  • 1 tsp salt

  • Optional toppings:

  • Cooked edamame

  • Sesame seeds

Directions

  • Dice salmon into bite sized pieces
  • In a bowl mix together avocado oil, soy sauce, honey, red pepper and garlic
  • Place diced salmon in a container with a lid and pour marinade overtop. Place in refrigerator for at minimum 30 min.
  • Remove from refrigerator and place salmon bites into preheated air fryer
  • Cook in airfryer at 375 for 12-15 minutes, shaking/flipping halfway through
  • In a sauce pan over medium heat combine rice, coconut milk, water and salt
  • Once mixture begins to boil, reduce heat to low and cover
  • Cook for 15 minutes or until liquid is absorbed
  • Preheat oven to 375
  • Lay broccoli on a parchment paper lined baking sheet
  • Lightly brush with avocado oil, garlic powder and salt
  • Bake for 35 minutes or until broccoli begins to brown
  • Combine all ingredients in desired amounts in your favorite bowl

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