SALMON RICE BOWLS WITH COCONUT-GINGER BROTH
This rice bowl dinner is inspired by the Island Bowls that Chef Rawlston Williams serves at The Food Sermon in Crown Heights, Brooklyn. Originally from the Caribbean island nation of St. Vincent and the Grenadines, Rawlston takes inspiration from West Indian flavors and techniques to build his modern fast-casual bowls. We love how he pours coconut broth around the outside of a rice bowl, and borrowed that technique (but not his recipe), then simplified and streamlined a home cook-friendly version. Spreading mayonnaise on top of the salmon fillets helps the spiced panko stay put and keeps the fish moist while it roasts.
Provided by Anna Stockwell
Categories Salmon Breadcrumbs Paprika Mayonnaise Coconut Ginger Lime Chickpea Bean Kale Rice Dinner Quick and Healthy Dairy Free Fish
Yield 4 servings
Number Of Ingredients 20
Steps:
- Cook the Salmon:
- Preheat oven to 400°F. Heat oil in a large skillet over medium until melted. Add panko, pepper, paprika, cayenne, and 1/2 tsp. salt. Cook, stirring constantly, until panko is golden brown, 2-3 minutes. Transfer to a paper-towel-lined plate. Wipe skillet clean; reserve for beans and greens.
- Line a quarter sheet pan or other small rimmed baking dish with parchment paper, then arrange salmon fillets skin side down; season with remaining 3/4 tsp. salt. Using a small spoon or offset spatula, spread mayonnaise across salmon, then sprinkle spiced panko over, pressing lightly to adhere. Roast until salmon is opaque, 8-10 minutes.
- Make the Broth and Beans and Greens and Assemble:
- Heat coconut milk, ginger, sugar, 1 tsp. salt, and 1/4 cup water in a small pot over medium and bring to a boil. Immediately remove from heat and stir in lime juice.
- Heat oil in reserved skillet over medium until melted. Add beans and kale, then cover pan and cook, stirring once halfway through, until kale is wilted, 2-3 minutes. Season with remaining 1/2 tsp. salt and stir to combine.
- Divide rice among bowls, then top with beans and greens mixture. Using a fish spatula, lift each fillet up off its skin-the skin will stick to the paper-and arrange in each bowl. Pour in coconut broth. Serve with lime wedges alongside.
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Azahar Khan
[email protected]I've made this salmon rice bowl several times now, and it's always a hit. It's a great dish for a weeknight meal or a special occasion.
Sosefina Tofilau
[email protected]This recipe is a great way to use up leftover salmon. It's also a healthy and delicious meal.
Md Akhter Hosun Saydi
[email protected]I'm not a big fan of salmon, but I loved this dish. The coconut-ginger broth was so flavorful, it really elevated the salmon.
Anthony Marmolejo
[email protected]This dish is a bit time-consuming to make, but it's worth the effort. The flavors are incredible!
ROBIUL PRODHAN
[email protected]The coconut-ginger broth was amazing! I will definitely be using it in other dishes.
Naomi Taylor
[email protected]The salmon rice bowl was easy to make and turned out great! I will definitely be making this again.
MD Nihat
[email protected]I found the recipe a bit bland. I added some extra ginger and garlic to the broth, which helped to improve the flavor.
Amanda Zulu
[email protected]The salmon rice bowl was a bit too spicy for my taste, but I still enjoyed it. The broth was flavorful and the salmon was cooked perfectly.
Cheenacheena Jutt
[email protected]This salmon rice bowl is a great way to get your daily dose of healthy fats and protein. It's also incredibly delicious and satisfying.
Nicholas Barnes
[email protected]I love that this dish is customizable. I added some extra vegetables and a bit of spice to the broth. It was the perfect meal for a cozy night in.
Trap Grime
[email protected]I'm new to cooking, and this recipe was perfect for me. The instructions were clear and easy to follow, and the dish turned out great! The salmon was flaky and moist, and the broth was flavorful and aromatic.
Josh Morgan
[email protected]This dish was a hit at my dinner party! Everyone raved about the coconut-ginger broth and the tender salmon. I'll definitely be making this again for special occasions.
Rommeh Romm
[email protected]I've made this salmon rice bowl multiple times now, and it's become a family favorite. The broth is so versatile, I've used it for other dishes as well. The recipe is easy to follow, and the results are always fantastic.
Seble Admasu
[email protected]Not a fan of salmon, but this dish changed my mind. The coconut-ginger broth was so rich and flavorful, it elevated the salmon to a whole new level. The vegetables were cooked perfectly, and the rice was fluffy and light. Highly recommend!
abdossamii ghoudan
[email protected]This recipe is a keeper! The salmon rice bowl turned out even better than I had hoped. The broth was flavorful and comforting, and the salmon was cooked to perfection. Definitely a dish I'll be making again and again.
maryam lawal imam
[email protected]My kitchen was filled with the tantalizing aroma of ginger and coconut as I prepared this dish. The broth was incredibly easy to make, and the flavors were well-balanced and distinct. The salmon cooked beautifully, and the rice was fluffy and absorbe
Carl Benoit
[email protected]This salmon rice bowl was a delightful journey for my taste buds. The coconut-ginger broth was flavorful and aromatic, perfectly complementing the tender salmon and fluffy rice. The vegetables added a vibrant crunch and freshness, making each bite a