Description
This vibrant one‑pot meal combines juicy salmon fillets with turmeric-seasoned coconut rice, fresh greens, and a creamy almond‑lime sauce—topped with cucumber, scallions, seeds, and optional heat for brightness and satisfaction.
Ingredients
1 Tbsp toasted sesame oil
1 bunch scallions, thinly sliced (separate white and green parts)
2 cups jasmine rice
2¾ cups water
1 can (13.5 oz / ~400 ml) unsweetened full‑fat coconut milk, divided
1–2 Tbsp grated ginger
1 tsp kosher salt
1 to 1¼ lb wild salmon, cut into 4 fillets
6 cups chopped mixed greens (spinach, kale, chard, etc.)
1 large cucumber, thinly sliced (~2 cups)
Green part of scallions (reserved for garnish)
Sesame seeds
Lime wedges
Sriracha (optional)
⅔–¾ cup coconut milk (from same can)
2 Tbsp lime juice
2 Tbsp almond butter (or peanut butter)
1 Tbsp soy sauce or tamari
1 Tbsp sriracha
½ tsp kosher salt (for sauce)
Instructions
- Rinse jasmine rice under cold water until clear.
- Heat sesame oil in a large pot over medium heat. Sauté white/light scallions with a pinch of salt until softened (~2 min).
- Add rice and stir to coat in oil for 1 minute. Pour in 2¾ cups water, 1 cup coconut milk, grated ginger, and 1 tsp salt. Stir gently.
- Cover and bring to a rapid simmer, then reduce heat to low and cook undisturbed for 10 minutes.
- Uncover and spread chopped greens evenly over rice, then top with salmon fillets. Recover and simmer gently on low for 15 minutes, until rice is tender and salmon cooked through.
- Meanwhile, whisk together remaining coconut milk, lime juice, almond butter, soy sauce, sriracha, and salt in a lidded jar until smooth.
- To serve, lift salmon (remove skin if preferred), divide rice and greens into bowls. Top each with a salmon fillet and drizzle almond‑lime sauce.
- Garnish with cucumber slices, green scallions, sesame seeds, optional sriracha, and a squeeze of lime.
Notes
- Use wild salmon for best flavor; adjust cooking time if salmon pieces vary in thickness.
- Do not stir rice during simmer—this helps proper absorption and fluff.
- Separate coconut milk ensures creamy sauce and moist rice base.
- Shake or reblend sauce before use if separated after refrigeration.
- Serve bowls warm; sauce may be chilled or room temperature.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: One Pot
- Cuisine: Asian‑Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 3g
- Sodium: 670mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 105mg
