Salmon Rice Bowls with Coconut-Ginger Broth
- Preparing Time: -
- Total Time: -
- Served Person: 4 servings
- 1 tsp. sugar
- lime wedges (for serving)
- 2 tbsp. mayonnaise
- 1/4 tsp. cayenne pepper
- 1/2 tsp. smoked paprika
- 1/2 tsp. freshly ground black pepper
- 1/2 cup panko (japanese breadcrumbs)
- 1 tbsp. fresh lime juice
- 1 (14.5-oz.) can coconut milk
- 1 1/2 tsp. kosher salt, divided
- 3 tbsp. virgin coconut oil
- 1 1/4 tsp. kosher salt, divided
- 4 (4–6-oz.) salmon fillets
- 2 tbsp. finely grated ginger (from one 3" piece)
- 2 tbsp. virgin coconut oil
- 1 (14.5-oz.) can chickpeas, kidney beans, or black beans, drained, rinsed
- 1 bunch curly kale, stems removed, torn into small pieces
- 4 cups steamed rice
- Carbohydrate 3 g(1%)
- Cholesterol 3 mg(1%)
- Fat 3 g(4%)
- Fiber 0 g(1%)
- Protein 2 g(3%)
- Saturated Fat 2 g(8%)
- Sodium 55 mg(2%)
- Calories 42
PreparationCook the Salmon: Preheat oven to 400°F. Heat oil in a large skillet over medium until melted. Add panko, pepper, paprika, cayenne, and 1/2 tsp. salt. Cook, stirring constantly, until panko is golden brown, 2–3 minutes. Transfer to a paper-towel-lined plate. Wipe skillet clean; reserve for beans and greens. Line a quarter sheet pan or other small rimmed baking dish with parchment paper, then arrange salmon fillets skin side down; season with remaining 3/4 tsp. salt. Using a small spoon or offset spatula, spread mayonnaise across salmon, then sprinkle spiced panko over, pressing lightly to adhere. Roast until salmon is opaque, 8–10 minutes. Make the Broth and Beans and Greens and Assemble: Heat coconut milk, ginger, sugar, 1 tsp. salt, and 1/4 cup water in a small pot over medium and bring to a boil. Immediately remove from heat and stir in lime juice. Heat oil in reserved skillet over medium until melted. Add beans and kale, then cover pan and cook, stirring once halfway through, until kale is wilted, 2–3 minutes. Season with remaining 1/2 tsp. salt and stir to combine. Divide rice among bowls, then top with beans and greens mixture. Using a fish spatula, lift each fillet up off its skin—the skin will stick to the paper—and arrange in each bowl. Pour in coconut broth. Serve with lime wedges alongside.
PreparationCook the Salmon: Preheat oven to 400°F. Heat oil in a large skillet over medium until melted. Add panko, pepper, paprika, cayenne, and 1/2 tsp. salt. Cook, stirring constantly, until panko is golden brown, 2–3 minutes. Transfer to a paper-towel-lined plate. Wipe skillet clean; reserve for beans and greens. Line a quarter sheet pan or other small rimmed baking dish with parchment paper, then arrange salmon fillets skin side down; season with remaining 3/4 tsp. salt. Using a small spoon or offset spatula, spread mayonnaise across salmon, then sprinkle spiced panko over, pressing lightly to adhere. Roast until salmon is opaque, 8–10 minutes. Make the Broth and Beans and Greens and Assemble: Heat coconut milk, ginger, sugar, 1 tsp. salt, and 1/4 cup water in a small pot over medium and bring to a boil. Immediately remove from heat and stir in lime juice. Heat oil in reserved skillet over medium until melted. Add beans and kale, then cover pan and cook, stirring once halfway through, until kale is wilted, 2–3 minutes. Season with remaining 1/2 tsp. salt and stir to combine. Divide rice among bowls, then top with beans and greens mixture. Using a fish spatula, lift each fillet up off its skin—the skin will stick to the paper—and arrange in each bowl. Pour in coconut broth. Serve with lime wedges alongside.
