Lemon Garlic Salmon Bowl with Coconut Rice
So much deliciousness in this bowl, making your own coconut rice is super simple. Pair that with some lemony garlicy wild salmon you are in for a treat!
This recipe is in collaboration with Butcher Crowd
featuring their Wild Salmon.
Servings: 2
Ingredients
2 x Wild Salmon Fillets, skin on
2 Garlic Cloves, minced
1 Lemon, juice & zest
1 tsp Honey
Pinch Salt & Pepper
Extra Virgin Olive Oil, drizzled
Coconut Rice
1 cup Basmati Rice
1 ½ cups Water
1 x 400ml can Coconut Cream
2 tbsp Desiccated Coconut
To Serve
½ Avocado, sliced
2 Spring Onions, finely sliced
1 tbsp Chives, finely sliced
1 Cucumber, sliced
1 tbsp Fresh Coriander, finely chopped
Sesame Seeds, sprinkled
Spicy Mayonnaise
Method
1. Cook rice as per packet instructions with using the quantities listed above (basmati rice, water, coconut cream and desiccated coconut).
2. In a deep bowl add salmon, garlic, lemon, honey, salt and pepper. Allow to marinate for 30 minutes in the fridge.
3. Heat a frying pan and drizzle with olive oil. Add marinated salmon (including any excess liquid) and cook to your liking.
4. Serve cooked coconut rice, lemon garlic salmon, avocado, spring onion, chives, cucumber, fresh coriander, sesame seeds and spicy mayonnaise.