Thai Glazed Salmon Bowls with Coconut Ginger Rice and Cilantro Lime Slaw

These Thai-inspired salmon bowls are a symphony of flavors and textures. You’ll get fluffy coconut-ginger rice, crispy-skinned salmon glazed with a sweet and spicy Thai chili sauce and a refreshing cilantro-lime slaw that adds a zesty crunch. Every bite is a delightful contrast of silky fish, crunchy slaw and aromatic rice.

Ready in just 20 minutes, this recipe is perfect for busy weeknights when you want a restaurant-quality meal without the fuss. The combination of creamy coconut milk, fresh ginger and tangy lime will transport your taste buds straight to Southeast Asia.

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Ingredients

1 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 unit Coconut MilkView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

4 ounce Coleslaw MixView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

20 ounce SalmonView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Peel and mince or grate the ginger. Zest the lime, then quarter it. Roughly chop the cilantro.
2. In a small bowl, whisk together the coconut milk and ⅔ cup water (1⅓ cups for 4 servings). Heat a drizzle of oil in a small pot over medium-high heat. Add the rice, ½ teaspoon sugar (1 teaspoon for 4), a pinch of salt and as much ginger as you like. Cook, stirring, until fragrant, 1-2 minutes. Add the coconut milk mixture (rinse out the bowl and reserve it). Bring to a boil, then cover and reduce to a simmer. Cook until the rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
3. While the rice cooks, in the reserved bowl, combine the mayonnaise, ½ teaspoon sugar (1 teaspoon for 4), a squeeze of lime juice and a pinch of salt. Stir until the sugar dissolves. Add the coleslaw mix and half the cilantro; toss until fully coated. Refrigerate until ready to serve, tossing occasionally.
4. Pat the salmon dry with paper towels; season with garlic powder, salt and pepper. Heat a large drizzle of oil in a large pan over medium-high heat. Add the salmon, skin side down, to the pan. Cook until the skin is crisp, 5-7 minutes. Flip and cook until cooked through, 1-2 minutes more. Transfer to a plate. (If the salmon browns too quickly, lower the heat to medium and cover the pan with a lid.)
5. Once the salmon is almost done, place the chili sauce in a small microwave-safe bowl. Cover with plastic wrap and microwave until warmed through, 15-30 seconds.
6. Fluff the rice with a fork; stir in half the lime zest and 1 tablespoon butter (2 tablespoons for 4 servings). Divide the rice between shallow bowls. Top with the salmon and slaw (drain the slaw first) in separate sections. Pour the warmed chili sauce over the salmon. Garnish with the remaining cilantro and lime zest. Serve with the remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use a different type of rice?

Yes, you can substitute jasmine rice with basmati or long-grain white rice. Adjust the cooking time and liquid according to the package instructions.

Can I make this recipe without coconut milk?

Coconut milk is key for the flavor and creaminess of the rice. If you don’t have it, you can use full-fat coconut cream diluted with water or substitute with a mix of half milk and half water, but the taste will differ.

How do I store leftovers?

Store the rice, salmon and slaw separately in airtight containers in the refrigerator for up to 2 days. Reheat the rice and salmon gently in the microwave or oven and serve the slaw cold.