Salmon rice bowls with coconut ginger broth recipe

Ingredients for Salmon rice bowls with coconut-ginger broth

• 45 ml virgin coconut oil

• 60 g panko breadcrumbs

• 2.5 ml freshly ground black pepper

• 2.5 ml smoked paprika

• 1.25 ml cayenne pepper

• 7.5 g kosher salt, divided

• 450–680 g salmon fillets

• 30 ml mayonnaise

• 400 g can coconut milk

• 15 g finely grated ginger, from one 7.5 cm piece

• 5 g sugar

• 9 g kosher salt, divided

• 15 ml fresh lime juice

• 30 ml virgin coconut oil

• 400 g can chickpeas, kidney beans, or black beans, drained, rinsed

• 1 bunch curly kale, stems removed, torn into small pieces

• 720 ml steamed rice

• Lime wedges (for serving)

How to make Salmon rice bowls with coconut-ginger broth

1. Preheat the oven to 200°C (fan) / 220°C (conventional).

2. Heat oil in a large frying pan over medium heat until melted.

3. Add the panko breadcrumbs, pepper, paprika, cayenne, and ½ teaspoon of salt. Cook, stirring constantly, until the panko is golden brown, about 2–3 minutes.

4. Transfer the golden panko to a paper towel-lined plate to drain. Wipe the frying pan clean and set aside for the beans and greens.

5. Line a small rimmed baking dish or a quarter baking tray with parchment paper. Arrange the salmon fillets skin side down and season with the remaining ¾ teaspoon of salt.

6. Using a small spoon or offset spatula, spread mayonnaise over the salmon. Sprinkle the spiced panko on top, pressing lightly to adhere.

7. Roast in the oven until the salmon is opaque, about 8–10 minutes.

8. In a small saucepan, heat the coconut milk, ginger, sugar, 1 teaspoon of salt, and 60 ml of water over medium heat until it comes to a boil. Remove from heat immediately and stir in the lime juice.

9. In the reserved frying pan, heat a little more oil over medium heat until melted. Add the beans and kale, then cover the pan. Cook for about 2–3 minutes, stirring once halfway through, until the kale is wilted.

10. Season with the remaining ½ teaspoon of salt and stir to combine.

11. Divide the rice among serving bowls and top with the beans and kale mixture. Using a fish spatula, lift each salmon fillet off its skin—the skin will stick to the parchment—and place it in each bowl.

12. Pour the coconut broth over the salmon and serve with lime wedges on the side.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.