Lunch or Dinner
Salmon Bites with Coconut Rice and Chilled Cucumber Salad
calories
g of fiber
g of added sugar
g of protein
Yield
Serving Size
Prep Time
Cook time
Total time
SUPPLIES
INGREDIENTS
For the Salmon
For the Rice and Cucumbers
DIRECTIONS
1
Prepare the salmon: cut it into small bite-sized pieces
2
In a large bowl, combine and mix the:
• Coconut Aminos (1/3 cup, or reduced-sodium tamari or reduced-sodium soy sauce)
• Pure Maple Syrup (1 tablespoon)
• Fresh Ginger (1 tablespoon, minced and peeled)
• Sriracha (1 tablespoon)
• Toasted Sesame Oil (1 tablespoon)
3
Add the salmon cubes and gently toss to cover with the marinade. Cover the bowl and marinate in the refrigerator while you make the salad and rice (for no longer than 1 hour).
4
Preheat the oven to 400°F. Lightly coat a 9 × 13-inch baking dish with oil.
5
In the Instant Pot, combine and cook the:
• Rice (2 cups)
• Coconut milk (1 can)
• Salt (1/2 teaspoon)
• Water (to top it off as needed)
6
Transfer the salmon and marinade to the baking dish. Separate the cubes so they are at least 1⁄2 inch apart.
7
Bake until the centers of the salmon cubes are light pink and opaque or until the internal temperature of 145°F, 8 to 10 minutes.
8
Prep 1 cucumber by washing and slicing it into half moons.
9
In a medium bowl, combine and mix well the:
• Cucumber
• Green Onions (6, thinly sliced)
• Coconut Aminos (2 tablespoons)
• Rice Vinegar (2 tablespoons)
• Toasted Sesame Oil (1 tablespoon)
• Fresh Ginger (1 teaspoon, minced and peeled)
10
Cover and refrigerate for 10 to 15 minutes to marinate. Serve chilled.
11
To serve: Divide the rice among four bowls. Top the rice with salad and the salmon and drizzle with the remaining sauce.
12
Garnish with sesame seeds.
NOTES
This is the link to the recipe I referenced to curate this version. I mostly tweak the ingredients and simplify the directions.