Salmon and kale get cooked over coconut and ginger infused jasmine rice for a comforting, easy protein-packed one pot meal. The leftover coconut milk gets turned into a creamy tangy sauce to slather all over the salmon and rice. Spicy sriracha, scallions, and a squeeze of lime top it all off!
Ingredient highlight
Salmon! the fish we all love because it’s flaky, fatty and a lot harder to overcook/mess up than other fish. It also happens to be packed with more nutrients than I have space to talk about here. It’s one of the most nutritious fish because of it’s super high omega-3 fat content (DHA and EPA). It’s also a great source of protein, potassium, selenium, and vitamin B12.
Servings 4
Prep Time 10 minutes 
Cook Time 27 minutes Ingredients
- 1 tbsp toasted sesame oil
- 1 bunch scallions, thinly sliced, dark green and light/white parts separated
- 2 cups jasmine rice
- 2 ¾ cups water
- 1 13.5 oz can unsweetened full-fat coconut milk, divided*
- 1-2 tbsp grated ginger
- 1 tsp kosher salt
- 1-1.25 lb wild salmon, cut into 4 filets
- 6 cups chopped greens
- 1 large cucumber, thinly sliced or chopped (about 2 cups)
- Sriracha, for topping (optional)
- Sesame seeds, for topping
- Lime wedges
For the sauce:
- ⅔-¾ cup coconut milk (remaining amount from the 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
- *Before measuring empty the can of coconut milk into a glass jar and stir it so it’s evenly combined. The cream often is solidified on top, so just pop it in the microwave for 20-30 seconds and stir it again until smooth.
- Note: ~ keep the salmon whole for your bowls but I preferred my leftovers with the salmon all flaked up and mixed in.
- Make it vegetarian! ~ Skip the salmon and top your coconut/kale rice with two fried eggs. It’s delicious!
Instructions
- Rinse the rice in a fine mesh strainer until the water runs clear, using your fingers to agitate the grains to remove the excess starch (this helps make sure the rice doesn’t turn out mushy and gloppy).
- In a large dutch oven or pot (with a tight fitting lid), add the sesame oil, scallions, and a pinch of salt. Cook over medium heat until scallions have softened a bit, about 2 minutes, stirring often.
- Add the rice and stir it around for 1 minute to coat in the oil. Add the water, 1 cup coconut milk, ginger, and salt and stir to combine. Cover with a tight-fitting lid, increase the heat to high to bring to a rapid simmer, then reduce to low to maintain a gentle simmer (don’t take off the lid – use your ears next to the pot to listen for rapid and gentle bubbling). Simmer for 10 minutes.
- Remove the lid and quickly scatter the greens over the rice, then arrange the salmon on top of the greens. Cover again and continue to simmer gently for 15 more minutes, or until the salmon is cooked through.
- In a jar with a lid, add the remaining coconut milk from the can, lime juice, almond butter, soy sauce, sriracha, and salt. Shake vigorously until smooth.
- If you want to remove the salmon skin – transfer the salmon filets to a plate or cutting board and transfer any greens that are stuck to the bottom of the salmon back to the rice, then peel off the skins (if you’d like!).
- Scoop rice and greens into your bowl and top with the salmon. Add cucumber and drizzle everything generously with the sauce. Top with sriracha (if using), the green parts of the scallions, sesame seeds, and a squeeze of lime.
Items you can prep ahead (optional)
- Thinly slice 1 bunch scallions, dark green and light/white parts separated
- Grate 1-2 tbsp ginger
- Chop 6 cups greens
- Thinly slice or chop 1 large cucumber (about 2 cups)
- Make the coconut sauce
Substitutions:
- To make vegetarian, skip it all together and top your bowls with your favorite protein (this bowl is SO good with fried eggs!). If you want to, you can pan-fry or bake tofu separately to get it crispy and add it to your bowl.
- Use any raw crunchy veggie in place of cucumber – cabbage, carrot, bell pepper, radish, fennel, etc…
- To make nut-free, use tahini in place of almond butter.
- Substitute salmon with any other fish, just keep in mind how thick the fish is as that will change the cooking time.
- If you don’t like fish, just skip it and pan-fry some steak or chicken to add to your bowls.
Storage:
- Store leftovers in an airtight container in the fridge for up to 3 days. Leftover rice can be frozen for up to 2 months.
Leftovers + Repurposing:
- Warm up leftover rice + salmon in the microwave until warmed through. Top with plenty of sauce, scallions, lime, etc…
- Top leftover rice/kale with a couple of fried eggs, avo, and sriracha for a quick breakfast, lunch, or dinner.
- If you have veggies lying around, roast, sautee, or steam them and add to your bowls.
- Toss cucumbers with rice vinegar and salt – now you have delicious pickled cucumbers to add to the rice or any bowls.
Servings 4 Prep Time 10 minutes Cook Time 27 minutes Ingredients
- 1 tbsp toasted sesame oil
- 1 bunch scallions, thinly sliced, dark green and light/white parts separated
- 2 cups jasmine rice
- 2 ¾ cups water
- 1 13.5 oz can unsweetened full-fat coconut milk, divided*
- 1-2 tbsp grated ginger
- 1 tsp kosher salt
- 1-1.25 lb wild salmon, cut into 4 filets
- 6 cups chopped greens
- 1 large cucumber, thinly sliced or chopped (about 2 cups)
- Sriracha, for topping (optional)
- Sesame seeds, for topping
- Lime wedges
For the sauce:
- ⅔-¾ cup coconut milk (remaining amount from the 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
- *Before measuring empty the can of coconut milk into a glass jar and stir it so it’s evenly combined. The cream often is solidified on top, so just pop it in the microwave for 20-30 seconds and stir it again until smooth.
- Note: ~ keep the salmon whole for your bowls but I preferred my leftovers with the salmon all flaked up and mixed in.
- Make it vegetarian! ~ Skip the salmon and top your coconut/kale rice with two fried eggs. It’s delicious!
Instructions
- Rinse the rice in a fine mesh strainer until the water runs clear, using your fingers to agitate the grains to remove the excess starch (this helps make sure the rice doesn’t turn out mushy and gloppy).
- In a large dutch oven or pot (with a tight fitting lid), add the sesame oil, scallions, and a pinch of salt. Cook over medium heat until scallions have softened a bit, about 2 minutes, stirring often.
- Add the rice and stir it around for 1 minute to coat in the oil. Add the water, 1 cup coconut milk, ginger, and salt and stir to combine. Cover with a tight-fitting lid, increase the heat to high to bring to a rapid simmer, then reduce to low to maintain a gentle simmer (don’t take off the lid - use your ears next to the pot to listen for rapid and gentle bubbling). Simmer for 10 minutes.
- Remove the lid and quickly scatter the greens over the rice, then arrange the salmon on top of the greens. Cover again and continue to simmer gently for 15 more minutes, or until the salmon is cooked through.
- In a jar with a lid, add the remaining coconut milk from the can, lime juice, almond butter, soy sauce, sriracha, and salt. Shake vigorously until smooth.
- If you want to remove the salmon skin - transfer the salmon filets to a plate or cutting board and transfer any greens that are stuck to the bottom of the salmon back to the rice, then peel off the skins (if you’d like!).
- Scoop rice and greens into your bowl and top with the salmon. Add cucumber and drizzle everything generously with the sauce. Top with sriracha (if using), the green parts of the scallions, sesame seeds, and a squeeze of lime.
Items you can prep ahead (optional)
- Thinly slice 1 bunch scallions, dark green and light/white parts separated
- Grate 1-2 tbsp ginger
- Chop 6 cups greens
- Thinly slice or chop 1 large cucumber (about 2 cups)
- Make the coconut sauce
Substitutions:
- To make vegetarian, skip it all together and top your bowls with your favorite protein (this bowl is SO good with fried eggs!). If you want to, you can pan-fry or bake tofu separately to get it crispy and add it to your bowl.
- Use any raw crunchy veggie in place of cucumber - cabbage, carrot, bell pepper, radish, fennel, etc…
- To make nut-free, use tahini in place of almond butter.
- Substitute salmon with any other fish, just keep in mind how thick the fish is as that will change the cooking time.
- If you don’t like fish, just skip it and pan-fry some steak or chicken to add to your bowls.
Storage:
- Store leftovers in an airtight container in the fridge for up to 3 days. Leftover rice can be frozen for up to 2 months.
Leftovers + Repurposing:
- Warm up leftover rice + salmon in the microwave until warmed through. Top with plenty of sauce, scallions, lime, etc…
- Top leftover rice/kale with a couple of fried eggs, avo, and sriracha for a quick breakfast, lunch, or dinner.
- If you have veggies lying around, roast, sautee, or steam them and add to your bowls.
- Toss cucumbers with rice vinegar and salt - now you have delicious pickled cucumbers to add to the rice or any bowls.
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