Best 2 Salmon Rice Bowls With Coconut Ginger Broth Recipes
Indulge in a culinary journey to the tropics with our delectable Salmon Rice Bowls, a vibrant fusion of flavors that will tantalize your taste buds. This wholesome dish combines tender, flaky salmon with fluffy rice, a medley of crisp vegetables, and a symphony of aromatic spices. Immerse yourself in the symphony of flavors as you savor the coconut-ginger broth, a harmonious blend of creamy coconut milk, fragrant ginger, and zesty lemongrass. This recipe offers a versatile canvas for customization, allowing you to tailor the spice level and incorporate your favorite vegetables. Elevate your culinary repertoire with our additional recipe variations, including a vibrant Vietnamese-inspired bowl, a hearty Japanese-inspired bowl, and a refreshing Thai-inspired bowl. Each variation offers a unique tapestry of flavors, textures, and aromas, inviting you to explore the diverse culinary landscapes of Southeast Asia.
Here are our top 2 tried and tested recipes!
COCONUT-MISO SALMON CURRY
This light, delicate weeknight curry comes together in less than 30 minutes and is defined by its deep miso flavor. Miso is typically whisked into soups toward the end of the recipe, but sweating it directly in the pot with ginger, garlic and a little oil early on helps the paste caramelize, intensifying its earthy sweetness. Adding coconut milk creates a rich broth that works with a wide range of seafood. Salmon is used here, but flaky white fish, shrimp or scallops would all benefit from this quick poaching method. A squeeze of lime and a flurry of fresh herbs keep this curry bright and citrusy. For a hit of heat, garnish with sliced fresh jalapeño or serrano chile peppers.
Provided by Kay Chun
Categories dinner, easy, quick, weeknight, curries, seafood, main course
Time 25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a large pot, heat 2 tablespoons oil over medium. Add onion, ginger and garlic and season with salt and pepper. Cook, stirring occasionally, until softened, about 3 minutes. Add miso and cook, stirring frequently, until miso is lightly caramelized, about 2 minutes.
- Add coconut milk and 3 cups water and bring to a boil over high heat. Cook until liquid is slightly reduced, about 5 minutes. Stir in salmon, reduce the heat to medium-low and simmer gently until just cooked through, about 5 minutes. Turn off heat and stir in spinach and lime juice.
- Divide rice among bowls. Top with salmon curry, basil and cilantro. Serve with lime wedges for squeezing on top.
Nutrition Facts : @context http, Calories 577, UnsaturatedFat 24 grams, Carbohydrate 15 grams, Fat 41 grams, Fiber 3 grams, Protein 39 grams, SaturatedFat 12 grams, Sodium 761 milligrams, Sugar 4 grams, TransFat 0 grams
BAKED SALMON WITH COCONUT BROTH
This Thai-infused salmon dish uses coconut milk, lemongrass and chiles, which results in a delicious dinner soup.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Number Of Ingredients 14
Steps:
- In a small pot, bring garlic, chile, lemongrass, cleansing broth, and coconut milk to a boil. Reduce heat and simmer until fragrant, about 20 minutes. Strain; discard solids. Keep warm.
- Heat oven to 375 degrees. Rub salmon with 1 tablespoon olive oil and season with salt. Bake until just cooked through, about 10 minutes.
- Meanwhile, heat 1 tablespoon oil in a skillet over medium-high heat. Add onion, carrots, and bok choy and cook, stirring, until tender, about 5 minutes.
- For each serving, top 1/2 cup cooked brown rice with salmon fillet and vegetables. Ladle with broth, garnish with scallion, and squeeze with lime.
Nutrition Facts : Calories 616 g, Fat 28 g, Fiber 9 g, Protein 43 g, SaturatedFat 10 g, Sodium 530 g
Tips:
- Choose a high-quality salmon fillet: Opt for wild-caught salmon whenever possible, as it tends to be lower in contaminants and higher in omega-3 fatty acids compared to farmed salmon. Look for a fillet that is firm and has a vibrant color.
- Cook the salmon properly: To ensure that the salmon is cooked through while remaining moist and flaky, cook it to an internal temperature of 145°F (63°C). You can bake, pan-sear, or grill the salmon, depending on your preference. Keep an eye on the salmon during cooking to prevent it from overcooking.
- Make the coconut ginger broth ahead of time: This broth can be made up to 3 days in advance, making it a convenient option for meal prep. Simply store the broth in an airtight container in the refrigerator until you're ready to use it.
- Use a variety of toppings: The toppings you choose for your salmon rice bowls can greatly impact the flavor and texture of the dish. Some popular options include roasted vegetables, avocado, cucumber, and edamame. You can also add a dollop of sriracha or your favorite hot sauce for an extra kick.
- Pack salmon rice bowls for lunch: These bowls are a great option for a healthy and satisfying lunch. Simply pack the salmon, rice, broth, and toppings in separate containers and assemble the bowls when you're ready to eat. You can also add a side of fruit or yogurt for a complete meal.
Conclusion:
Salmon rice bowls are a flavorful and versatile dish that can be enjoyed for lunch or dinner. By following the tips and tricks in this article, you can create delicious and nutritious salmon rice bowls that are sure to impress your friends and family. With a variety of toppings and flavor combinations to choose from, the possibilities are endless. So get creative and enjoy this delicious and healthy meal!
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