Sweet Thai Salmon Bowls with Coconut-Ginger Rice

🥘 Ingredients

• black pepper
  ¼ tsp
• butter
  1 tbsp
• cilantro (chopped)
  ¼ cup
• coconut milk
  ½ cup
• coleslaw mix
  2 c
• cooking oil
  1 tbsp
• garlic powder
  ½ tsp
• ginger (grated)
  1 in
• jasmine rice
  ½ cup
• lime
• mayonnaise
  2 tbsp
• salmon
  2 pieces
• salt
  ¼ tsp, ¼ tsp, ¼ tsp
• sugar
  ½ tsp
• sweet thai chili sauce
  3 tbsp

🍳 Cookware

• small pot
• small bowl
• large pan
• small microwave-safe bowl

1. 

   1

   In a small pot , combine coconut milk and ⅔%cup water. Add jasmine rice , ginger , and salt . Bring to a boil, cover, reduce heat to low, and simmer until rice is tender ⏱️ 15 minutes .

   coconut milk: ½ cup, jasmine rice: ½ cup, ginger: 1 in (grated), salt: ¼ tsp
2. 

   2

   While rice cooks, in a small bowl , whisk together mayonnaise , sugar , juice from 1%½ lime , and salt . Stir until dissolved. Toss in coleslaw mix and cilantro , then set aside.

   mayonnaise: 2 tbsp, sugar: ½ tsp, lime, salt: ¼ tsp, coleslaw mix: 2 c, cilantro: ¼ cup (chopped)
3. 

   3

   Meanwhile, pat salmon dry with paper towels and season with garlic powder , salt , and black pepper .

   salmon: 2 pieces, garlic powder: ½ tsp, salt: ¼ tsp, black pepper: ¼ tsp
4. 

   4

   Heat cooking oil in a large pan over medium-high heat. Cook salmon until golden and flaky ⏱️ 6 minutes , flipping halfway. Once salmon is almost done, place sweet thai chili sauce in a small microwave-safe bowl , cover with plastic wrap, and microwave until warmed through ⏱️ 30 seconds .

   cooking oil: 1 tbsp, sweet thai chili sauce: 3 tbsp
5. 

   5

   Fluff rice with a fork and stir in butter and remaining lime zest.

   butter: 1 tbsp
6. 

   6

   Divide rice between bowls. Top with salmon, cilantro slaw, and warm sweet thai chili sauce. Serve immediately.