Soy-Ginger Salmon Bowl Recipe with Coconut Rice
This recipe for soy-ginger salmon bowls with coconut rice is packed with salty-sweet-savory flavor and ready in about 35 minutes. Translation: We're making them on repeat.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.purewow.com.
Cooking tools:
- Pastry brush
- Grater
- Saucepan
- Skillet
- Chef's knife
- Cutting board
- Mixing bowl
- Spatula
- Plate
- Peeler
- Measuring cup
- Measuring spoon
- Can opener
- Paper towel
- Stove
Ingredients
- Coconut Rice
- 1 cup basmati rice, rinsed
- 1 can full-fat coconut milk
- ¼ teaspoon salt
- Soy-Ginger Salmon
- 6 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 2 teaspoons brown sugar
- 2 garlic cloves, grated
- One 2-inch piece ginger, grated
- Four 4-ounce salmon fillets
- Vegetable oil, as needed
- 2 medium carrots, peeled into ribbons
- 1 medium cucumber, peeled into ribbons
- 1 cup edamame, thawed
- Avocado slices, to serve
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