Chile Lime Salmon & Coconut Rice
Chile Lime Salmon & Coconut Rice is a vibrant dish that combines succulent salmon marinated in zesty lime juice with creamy coconut rice. This delightful recipe offers a taste of tropical paradise, making it perfect for summer gatherings or weeknight dinners. With its striking colors and enticing aromas, this dish not only satisfies the palate but also impresses visually, ensuring your meal is both delicious and Instagram-worthy.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main
- Method: Searing
- Cuisine: Tropical
Ingredients
Scale
- 4 salmon fillets (6 oz each)
- 1/4 cup freshly squeezed lime juice
- 2 tsp chili powder
- 2 tbsp brown sugar
- 1 can (13.5 oz) full-fat coconut milk
- 1 cup jasmine rice
- 1/4 cup fresh cilantro, chopped
- Salt and pepper to taste
Instructions
- Gather all ingredients and rinse salmon fillets under cold water.
- In a bowl, mix lime juice, chili powder, brown sugar, salt, and pepper to create the marinade.
- Marinate the salmon for at least 30 minutes.
- Rinse jasmine rice until the water runs clear; cook in coconut milk according to package instructions.
- Heat a non-stick skillet over medium-high heat and sear marinated salmon skin-side down for 4-5 minutes until golden brown; flip and cook for another 3-4 minutes.
- Serve salmon over coconut rice, garnished with fresh cilantro.
Nutrition
- Serving Size: 1 plate (approx. 350g)
- Calories: 550
- Sugar: 8g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 14g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 90mg
Keywords: - For variations, substitute salmon with tilapia or shrimp.- Add vegetables like bell peppers or snap peas to the coconut rice for extra nutrition and crunch.