Salmon And Coconut Rice Bowls Like Sriracha Honey

Fragrant coconut rice studded later than edamame forms the base for this Asian-style sweet and spicy roasted salmon meal. A sriracha-honey sauce serves as both a glaze for the salmon and a sauce for the bowl. If you like, these salmon-rice bowls can be embellished later than cashews, crispy radishes, almost any pickled vegetables, or crumbled roasted seaweed. The recipe is a Yummly original created by [Tina Ujlaki](https://www.yummly.com/dish/author/Tina-Ujlaki).

The ingredient of Salmon And Coconut Rice Bowls Like Sriracha Honey

1 2 cup edamame shelled frozen
1 cup jasmine rice
1 2 onion small
1 tablespoon vegetable oil
1 cup water
3 4 cup unsweetened coconut milk canned
1 teaspoon salt for rice
1 tablespoon blithe ginger finely grated
1 2 cup honey wildflower
3 tablespoons sriracha hot sauce
1 tablespoon reduced sodium soy sauce
4 center cut salmon fillets 5 oz each
1 2 teaspoon salt for salmon
1 4 teaspoon freshly sports ground pepper
1 1 2 tablespoons toasted sesame oil
2 persian cucumbers small
1 tablespoon toasted sesame seeds

The Instruction of salmon and coconut rice bowls like sriracha honey

set the edamame aside to partially thaw rinse the rice under cold running water in a fine strainer until water runs clear set aside
finely chop the onion heat the oil in a medium saucepan over medium high heat add the onion and cook stirring often until softened but not browned about 5 minutes
add the rice to the onion mixture and stir until coated add the water coconut milk and salt and stir to combine cover and bring to a boil over high heat reduce heat to low and simmer very gently until liquid is absorbed and rice is tender 18 20 minutes remove rice from heat and let stand covered meanwhile continue with recipe
mix the ginger honey sriracha and soy sauce in a bowl set aside 1 2 cup for serving youll use the rest for glazing the salmon
set an oven rack 4 5 inches from broiler preheat broiler
while rice cooks and rests line a small baking sheet with foil arrange the salmon fillets so they are not touching season with the salt and pepper and brush with the sesame oil brush with the remaining honey sriracha sauce
broil the salmon on top rack of oven until the glaze is lightly charred in spots and salmon is just cooked through 8 10 minutes use a small knife to cut into the salmon to check doneness
check to see that salmon is done remove from oven or add time as needed
fluff the coconut rice with a fork and gently stir in the edamame its okay if it isnt fully thawed thinly slice the cucumbers on a diagonal
spoon rice into bowls slide a spatula under salmon fillets to leave the skin behind and transfer to bowls sprinkle with the sesame seeds arrange cucumbers in bowls and serve with the reserved honey sriracha sauce refrigerate any leftover sauce in an airtight container for up to one week

Nutritions of Salmon And Coconut Rice Bowls Like Sriracha Honey

@type: nutritioninformation
@type: 800 calories
@type: 90 grams
@type: 65 milligrams
@type: 37 grams
@type: 5 grams
@type: 31 grams
@type: 14 grams
@type: 1300 milligrams
@type: 43 grams