The Pantry Playbook á La Kathleen: Crispy Salmon Coconut Rice Bowl

Here’s the first-ever recipe from my newest Instagram series, where I ask you every week what ingredients you have lying around. You know, those that are about to go bad, in hopes of inspiring you to get in the kitchen and curb waste. Last week, you all sent so many ingredients. From salmon to shrimp, to coconut milk and peppers, and everything in between. So, here are eight of the ingredients that you had on hand that were used for this crispy salmon coconut rice bowl.

Serving Size: 4 -6 (depending on portion size)

Prep time: 15-20 minutes (includes marinating the salmon and prepping the veggies)

Cook time: 15-20 minutes (for cooking the rice and salmon)

Total time: 30-40 minutes

Ingredients:

For the Crispy Salmon Bites:

• 2 salmon fillets, skin removed, cut into bite-sized pieces
• 1 tbsp soy sauce
• 1 tsp chili paste (adjust to taste; if want spicier)
• 1 tsp sesame oil
• 1 tbsp maple syrup
• 1 tbsp olive oil (for cooking)
• Salt and pepper to taste (Pro Tip: Be careful as soy sauce has sodium and you don’t want to overseason. Taste marinade before adding salt & pepper.)

For the Coconut Rice:

• 2 cup long-grain rice
• 1 cup coconut milk
• ¾ cup stock (vegetable or chicken)
• Pinch of salt
• 1 tsp olive oil

For the Veggies & Toppings:

• 1 small yellow onion, thinly sliced
• 1 bell pepper, thinly sliced
• ½ cup shelled edamame (note: I didn’t have edamame, so it wasn’t added but since it was part of the ingredient list, feel free to add. It will pair well.)
• 1 tbsp soy sauce (for marinade)
• 1 tsp chili paste (for marinade)
• 1 tsp sesame oil (for marinade)
• 1 tbsp maple syrup (for marinade)
• 1 avocado, sliced (for garnish)
• 1 tsp of green onions, sliced (for garnish; optional)

For the Spicy Mayo Drizzle:

• 2 tbsp mayonnaise
• 1 tsp sriracha (or more, to taste)
• ½ tsp lemon juice (optional)

Method:

Begin by preparing the coconut rice. In a pot, combine the coconut milk, stock, salt, and olive oil. Bring the liquid to a boil. Once boiling, add the rice. Reduce the heat to low, cover, and simmer for about 15 minutes, or until the rice is fully cooked and fluffy. Remove from heat and fluff with a fork.

Next, marinate the salmon bites & veggies. In a bowl, whisk together the soy sauce, chili paste, sesame oil, and maple syrup. Toss the salmon bites in the marinade and let them sit for 10-15 minutes. Then, in another bowl, create the same marinade and toss the raw onions, peppers, and edamame (if using). Allow to sit in the marinade and set aside.

Then, cook the salmon bites. Heat olive oil in a non-stick pan over medium heat. Add the salmon bites in a single layer and cook for 2-3 minutes on each side until crispy, browned, and cooked through. Remove and set aside.

Prepare the spicy mayo drizzle. Whisk together the mayonnaise, sriracha, and lemon juice in a small bowl until smooth.

Lastly, assemble the bowls. Scoop the coconut rice into bowls and top with the marinated raw veggies, crispy salmon bites, and avocado slices. Garnish with green onions (optional) and drizzle with spicy mayo. Enjoy!