Description
A delightful and nutritious dish featuring crispy salmon fillets served over fluffy coconut rice and colorful sautéed vegetables.
Ingredients
Scale
- 1 cup coconut rice
- 2 cups water
- 2 salmon fillets
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 cup mixed vegetables (e.g., bell peppers, broccoli, carrots)
- Lime wedges for serving
- Chopped cilantro for garnish
Instructions
- Rinse the coconut rice under cold water until the water runs clear. Combine with 2 cups of water and a pinch of salt in a medium pot. Bring to a boil, reduce to low, cover, and simmer for 15-20 minutes until tender and fluffy. Fluff with a fork before serving.
- Season the salmon fillets with salt and pepper. In a non-stick skillet, heat olive oil over medium-high heat. Place the salmon skin-side down and cook for 4-5 minutes until the skin is golden. Flip and cook for an additional 3-4 minutes until cooked through.
- In a separate pan, sauté mixed vegetables over medium heat for 5-7 minutes until tender-crisp, adding a pinch of salt.
- To assemble, divide coconut rice among bowls, layer sautéed vegetables, and top with salmon. Garnish with lime wedges and chopped cilantro.
Notes
Feel free to substitute the salmon with chicken or tofu and customize your vegetable choices according to preference.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 2g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 70mg