25 Minute Spicy Salmon With Coconut Rice

4 Servings
25 min

Need to get dinner together in 30 minutes or less? Not a problem if you’re serving up this spicy salmon with coconut rice!


I made this salmon dish as a riff off of my sweet and spicy tofu. That tofu dish is one of my all time favorites, but who has time to bake the tofu for 40 minutes? Not me, which is why I’m bringing you this salmon variation which cooks much faster while retaining all the great flavors that make me love that tofu dish!

Serve it as is with just the rice, or, if you’re looking to get more vegetables, make it into a bowl and mix in all your favorites like shredded carrots, bell peppers, broccoli, or my current obsession, which is shown above, sprouts!

25 Minute Spicy Salmon With Coconut Rice

Recipe details

  • 4  Servings
  • Prep time: 5 Minutes Cook time: 20 Minutes Total time: 25 min
Show Nutrition Info
Hide Nutrition Info

Ingredients

For the Salmon

  • 1.5-2 Lbs Salmon Filets
  • 3 Tbs Gochujang
  • 2 Tbs Mirin
  • 2 Tbs Rice Vinegar
  • 1 Tsp Soy Sauce
  • 1/2 Tsp Sesame Oil
  • 1/4 Tsp Grated Ginger
  • 1/2 Tsp Red Pepper Flakes
  • 2 Tbs Shredded Coconut (optional)
  • 1 Cup Coconut Milk (low fat or regular)
  • Cilantro, Mint, and Basil to taste

For the Coconut Rice

  • 1 Cup Jasmine Rice
  • 2 Cups Coconut Milk
  • 1/2 Cup Water
  • 1 Tsp Salt

Instructions


Rinse and drain the rice then add to a sauce pan with the coconut milk, water, and salt. Stir until the milk an d water is incorporated then bring to a boil over medium-high heat. Once it starts to boil, reduce the heat to low. Cover the pan and simmer for 15-20 minutes until all the liquid is absorbed and the rice is fully cooked.
Remove from heat and fluff the rice with a fork. Set aside while you cook the salmon.
Pat the salmon filets dry and sprinkle with salt. Set aside.
In a small bowl, mix together the gochujang, mirin, rice vinegar, soy sauce, sesame oil, ginger, red pepper flakes, and shredded coconut if using into a smooth paste. Reserve 2 Tablespoons then spread the rest over the salmon filets.
Heat a frying pan with 1 Tbs olive oil. Once the pan is hot, add the salmon filets. Cook on medium high for 2 minutes to let the bottom get a little crispy. Then turn down the heat to medium, and add the reserved 2 tbs of the gochujang mixture and 1 cup of coconut milk. I like to add in torn herbs here for extra flavor. You can add in whatever you have. Cilantro, mint, and basil would all be lovely here. Continue cooking for 5-8 minutes until the sauce has thickened slightly, and the salmon is cooked through and registers 140 degrees on a thermometer.
To assemble, add the rice to a platter and plate the salmon on top. Pour over any extra sauce and garnish with herbs.

Tips

  • I used low fat coconut milk, however regular coconut milk would work just as well.
  • If you do not have Gochujang you can substitute Sriracha.
  • You can find my sweet and spicy tofu that inspired this dish here: https://www.instagram.com/p/CCGwEYWpQDG/

Feast Local
Want more details about this and other recipes? Check out more here!
Go

Comments

Next