Thai Chili Salmon
Sweet Thai Salmon Bowls With Coconut Ginger Rice And Cilantro Lime Slaw
PREP TIME: 10 Minutes/ COOK TIME: 20 Minutes
SERVING SIZE: Makes 2 (Based off My Fitness Pal App)/ CALORIES: 1080/ Protein 35g
DIFFICULTY LEVEL: MediumINGREDIENTS: ¼ Cup Thai Chili Sauce, ¾ Cup Jasmin Rice, Coconut Milk, Coleslaw Mix, 1 TSP Garlic Powder, 2 TBSP Mayo, Lime, Cilantro, Ginger, Salmon Filets
Step 1: Prep
Wash and Dry Produce
Peel and mince ginger
Zest and quarter lime
Roughly chop cilantro
Step 2: Cook Rice
In a small bowl, whisk together coconut milk and 2/3 Cup of water
Heat a drizzle of oil in a small pot over medium heat
Add rice, ½ TSP sugar, ¼ TSP of salt and pepper, and ginger
Cook for 2 minutes
Add coconut milk mixture
Bring to a boil
REDUCE HEAT TO LOW AND COVER
Simmer for 15 minutes
Keep covered and off heat until ready to serve
Step 3: Make Slaw
While Slaw cook, in a small bowl, combine mayo, ½ TSP sugar, lime zest, and juice from half a lime
Stir until dissolved
Add coleslaw, and half the cilantro, toss until fully coated
Refrigerate until ready to serve
Step 4: Cook Salmon
Pat salmon dry with paper towels, season with garlic powder, and ¼ TSP of salt and pepper
Heat a large drizzle of oil in a large pan over medium heat
Add salmon skin side down
Cook for 7 minutes
Flip and cook for 2 minutes more
Transfer to wooden cutting board to rest
Step 5: Warm Sauce
Once salmon is almost done, place chili sauce in a microwave safe bowl, and microwave for 39 seconds
Step 6: Finish and Serve
Fluff rice with a fork, stir in half the lime zest
Divide rice between shallow bowls
Top with salmon and slaw in separate sections
Pour warmed chili sauce over salmon
Garnish with cilantro and remaining lime zest
Serve with remaining lime wedge on the side
Serve hot and Enjoy!
