Salmon Coconut Rice Bowl

Why Make This Recipe

• Tasty and Good-for-You: I love when a healthy recipe is super yummy, and this Salmon Coconut Rice Bowl really fits the bill. High in protein, nutrients, and omega-3s, not to mention delicious.
• Pantry-Friendly and Pocketbook-Friendly: Almost all the ingredients in this recipe can be kept in your pantry. That makes this easy to pull together on short notice. And, opting for canned instead of fresh salmon keeps the cost down!
• Perfect for Make-Ahead: This recipe does include several components, but the good news is that you can make them all in advance and either store separately or together.

🥗 Ingredients

• Pumpkin Seeds (Pepitas): Pepitas are pumpkin seeds that have had their white outer husks removed. If you don’t have pepitas, you can substitute nuts of any kind (pecans, walnuts, etc.) or try sunflower seeds. And check out my Arugula Salad with Apples and Quinoa for instructions on how to make candied pepitas instead!
• Coconut Milk: You can use low-fat or full-fat coconut milk for this dish. The full-fat version will feel more decadent of course, but is also higher in calories.
• Split Peas: You could replace these with frozen peas or fresh peas if you don’t want to start from the dried version. Or replace with another green vegetable, like green beans or asparagus.
• Sun-Dried Tomatoes: You’ll want to use pre-softened sun-dried tomatoes (not the ones you need to soak in hot water). I prefer sun-dried tomatoes packed in oil (drain and dry off before using), but any soft sun-dried tomato is fine.
• Canned Salmon: Look for wild-caught salmon if you can.

🥣 Step-by-Step Instructions

Add pepitas to a medium nonstick skillet set to medium-high heat. Toast for 4-5 minutes, stirring or shaking the pan frequently. Some of the seeds will brown a bit, and you’ll be able to smell a toasty scent. Careful not to burn them—turn down the heat if you smell burning instead of toasting. Remove from heat and set aside to cool.

Rinse split peas in a sieve, and pick out any debris you might find. Add peas to a small saucepan along with 1 ¼ cups of water. Bring to a simmer, then stir, cover, and reduce heat to medium-low. Simmer gently for 30 minutes, until crisp-tender. Drain any excess water, if necessary.

Meanwhile, whisk together coconut milk and ½ cup of water in a small saucepan. Stir in rice and ½ teaspoon kosher salt.

Bring to a simmer over medium-high heat, then stir, cover, and reduce heat to medium-low. Cook for 15 minutes, until rice is tender and liquid has been absorbed. Turn off heat and let sit for 5 minutes, then stir.

While peas and rice are cooking, chop onion and sun-dried tomatoes.

Heat olive oil in a medium skillet, then add chopped onions. Cook over medium heat for 10-12 minutes, stirring frequently, until onions are lightly browned.

To serve your Salmon Coconut Rice Bowl, start with a bed of coconut rice. Top with split peas, onions, and sun-dried tomatoes. Flake salmon over the top of the dish, then sprinkle with toasted pumpkin seeds.

Love grain bowls? Why not try this Quinoa Grain Bowl with Sesame-Ginger Dressing next.