Sweet Thai Chili Salmon Bowls with Coconut Rice
Ingredients
Marinated Cucumbers
- 1 english cucumber
- 3 tbsp coconut aminos
- 2 tbsp rice vinegar
- 1 tbsp toasted sesame oil
- 2 tsp honey hot or regular
Breading
- 1 c panko bread crumbs
- 1 c shredded coconut
- 4 tbsp coconut oil for frying
Coconut Rice
- 2 c white rice rinsed
- 15 oz can coconut milk
- 1 c bone broth
- 2 tbsp sugar optional
Instructions
Marinated Cucumbers
- Thinly slice the cucumber and place in a medium bowl.
- Add the coconut aminos, rice vinegar, and honey and stir until well combined.
Coconut Rice
- Rinse rice until the water runs clear.
- Add rice to Instant Pot.
- Add the coconut milk, bone broth, and sugar.
- Stir, cover, and press the ‘rice’ button.
Breading
- Mix the panko and shredded coconut together in a shallow dish.
- Set aside.
Salmon
- Preheat your cast iron skillet on medium heat while you prepare the fish.
- Remove the skin from the salmon and cut into individual portions 2-3” wide.
- Add 4 tablespoons of coconut oil to the pan.
- Press the salmon into the breading mixture. Flip and rotate the salmon so that all sides are evenly coated with the breading mixture.
- Add the salmon to the pan as you coat it.
- Cook the salmon for 2-3 minutes per side.
- Remove the salmon from the pan when the fish is done to your liking and the breading is crispy.
- Use a sheet pan with a cookie/cooling rack on it so that your fish doesn’t get soggy before serving.
Assemble
- Add rice, cucumbers, and salmon to a bowl.
- Top with sweet thai chili sauce and any other toppings you like!