Go Back Email Link
–+ servings
salmon skewers

Creamy Coconut Rice with Spiced Salmon Skewers

No ratings yet
Serves: 4 servings
Prep Time: 20 minutes
Cooking Time: 20 minutes
Total Time: 40 minutes

Ingredients

  • 1 cup U.S-grown arborio rice, or other medium grain rice
  • 1 can of full-fat coconut milk, 13.66 oz
  • ¾ cups water
  • ½ tsp salt, plus more to taste
  • Juice from ½ lime

Salmon Skewers

  • 1 lb skinless salmon
  • 1 red bell peppers, sliced
  • ½ red onion, sliced
  • Juice from ½ lemon
  • 1 tbsp olive oil, plus more to grill
  • ½ tsp salt
  • ½ tsp cumin
  • ½ tsp garlic powder
  • ½ tsp paprika
  • ¼ tsp black pepper
  • Cilantro + lime juice, to top

Directions

  1. Cut the salmon into 1” cubes and add it to a bowl with the sliced peppers and onion.
  2. Marinate the mixture in the lemon juice, olive oil and spices for 15 minutes.
  3. While that’s marinating, prepare your U.S-grown rice by adding the rice, coconut milk, water and salt to a saucepan and bringing it to a boil. Once boiling, cover with a lid, reduce the flame to low and let it simmer for about 20 minutes until all the water is absorbed.
  4. Let it sit for 10 minutes, then add in the lime juice and additional salt if needed.
  5. Layer the salmon cubes with the peppers and onions on wooden skewers, it should fill about 6.
  6. Heat a grill pan with 1 tbsp of olive oil, and cook each side of the skewer for about 1-2 minutes, until browned.
  7. Serve fresh over your coconut rice, topped with a little lime juice and cilantro!