Spicy Salmon Bowl with Coconut Rice & Avocado-Cucumber Salad
Tender salmon with a slightly spicy glaze, served over fragrant coconut rice, paired with a refreshing avocado-cucumber salad. Sweet, spicy, creamy, and crunchy all in one bite — Mediterranean-inspired but with a fusion twist.
⏱ Time
Prep: 15 minutes
Cook: 20 minutes
Total: 35 minutes
🛒 Ingredients
For Coconut Rice
1 cup jasmine rice
¾ cup coconut milk
¾ cup water
½ tsp salt
For Spicy Salmon
2 salmon fillets
1 tbsp olive oil
1 tbsp soy sauce or tamari
1 tsp sriracha (adjust to taste)
1 tsp honey or maple syrup
½ tsp smoked paprika
Salt & black pepper
For Avocado-Cucumber Salad
1 avocado, diced
1 cucumber, diced
1 tbsp lemon juice
1 tsp olive oil
Salt & pepper
Optional: chopped fresh cilantro or parsley
Optional Garnish
Sesame seeds
Lime wedges
Microgreens or sprouts
👩🍳 Instructions
1️⃣ Cook Coconut Rice
1. Rinse rice until water runs clear.
2. In a pot, combine rice, coconut milk, water, and salt.
3. Bring to boil, then simmer 15 minutes until liquid is absorbed.
4. Fluff with fork.
2️⃣ Prepare Spicy Salmon
1. Preheat oven to 200°C.
2. Mix olive oil, soy sauce, sriracha, honey, smoked paprika, salt & pepper.
3. Brush over salmon fillets.
4. Bake 12–15 minutes until cooked but still tender.
3️⃣ Make Avocado-Cucumber Salad
1. Toss avocado and cucumber with lemon juice, olive oil, salt, pepper.
2. Add fresh herbs if using.
4️⃣ Assemble the Bowl
1. Place coconut rice as base.
2. Top with salmon fillet.
3. Add avocado-cucumber salad on the side.
4. Sprinkle sesame seeds, add lime wedges, and garnish with microgreens.
💡 Chef Tips
Salmon should remain slightly pink inside for best texture.
Coconut rice can be cooked ahead; reheat gently.
Sriracha can be replaced with harissa for Mediterranean twist.
Avocado-cucumber salad adds freshness and balances heat.
❓ frequently Asked Questions FAQs
Too spicy?
No, adjust sriracha to your taste — mild works beautifully.
Can I make it vegan?
Replace salmon with roasted tofu or tempeh.
Storage?
Rice and salad separately in fridge up to 1 day. Salmon best fresh.
Protein add-ons?
Tofu, chickpeas, or shrimp also work.
🥗 Nutritional Information
Calories: 520 kcal
Protein: 32 g
Carbs: 50 g
Fat: 22 g
Fiber: 8 g