Coconut-Crusted Salmon Rice Bowls Recipe

About this recipe

Coconut-Crusted Salmon Rice Bowls bring together flaky, baked salmon coated in a crunchy coconut crust, served over fluffy jasmine rice and paired with vibrant vegetables. This dish is a perfect balance of protein, healthy fats, and carbs, making it ideal for fitness enthusiasts looking for a nutrient-dense dinner.

Ingredients

• - Greenfields Black Peppercorns
• 6 Each Golden Yolk Eggs 6 Pack
• 1 Kg Jasmine Rice Thai Hom Mali, 1Kg
• 1 Piece Cucumber 1Pc
• 1 Bunch Spring Onions 1 Bunch
• 250 Ml PLJ Lemon Juice Original Sharp 500ml
• 60G Toasted White Sesame Seeds, 60G
• - Pataks Lime Pickle
• - Flying Goose Sriracha
• - Mowi Scottish Salmon Fillets
• - Shana Shredded Coconut
• 100G Sichuan Pepper, 100G
• 50G Pepper Black Ground BWFO
• 120 G Blue Dragon Panko Breadcrumbs 120g
• 100 G East End Garlic Powder
• 100 G Natco Paprika Powder
• 110G Gourmet Kitchen Himalayan Pink Salt Grinder

Instructions

1. 1. Preheat your oven to 200°C (180°C fan) or Gas Mark 6. Line a baking tray with parchment paper.
2. 2. In a shallow bowl, mix the shredded coconut, breadcrumbs, garlic powder, paprika, salt, and black pepper. In a separate bowl, lightly whisk the egg.
3. 3. Pat the salmon fillets dry with paper towels and season with a pinch of salt and pepper on both sides.
4. 4. Dip each salmon fillet into the beaten egg, ensuring it is fully coated, then press it into the coconut mixture, covering all sides evenly.
5. 5. Place the crusted salmon fillets on the prepared baking tray and bake in the preheated oven for 18-20 minutes, or until the salmon is cooked through and the crust is golden brown.
6. 6. While the salmon cooks, rinse the jasmine rice under cold water until the water runs clear. Combine the rice and water in a medium saucepan, bring to a boil, then reduce the heat to low, cover, and simmer for 12 minutes. Remove from heat and let it rest, covered, for 5 minutes before fluffing with a fork.
7. 7. Prepare the vegetables by slicing the cucumber, grating the carrot, and chopping the spring onions. Toss them together in a bowl with the lime juice and a pinch of salt for a fresh salad.
8. 8. To assemble the rice bowls, divide the cooked jasmine rice evenly among four bowls. Top each with a baked coconut-crusted salmon fillet, a generous handful of the fresh vegetable salad, and a sprinkle of sesame seeds.
9. 9. Serve immediately with lime wedges on the side for squeezing over the salmon and an optional drizzle of sriracha for some heat.