Coconut Rice Salmon Bowl

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  Coconut Milk, Full-Fat, Canned
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  Fish sauce(30g)
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  Brown sugar(60g)
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  Soy Sauce, Low Sodium(15g)
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  Lime(5g)
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  Lime Juice, Fresh(30g)
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  Sriracha sauce(10g)
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  Salmon
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  ½ teaspoon kosher salt
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  Mango
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  Cucumber
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  Avocado
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  Edamame, Shelled(240g)
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  ¼ Cup Minced Fresh Cilantro, For Garnish
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  ½ Cup Toasted Coconut, For Garnish
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  Sesame Seeds, For Garnish (Optional)
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  Fresno Chile Pepper

Instructions

1. 1Cook the salmon: Pat the salmon dry with paper towels and place skin-side down in a large skillet over medium-high heat. Cook 5–7 minutes until the flesh is opaque and flakes easily with a fork, then transfer to a cutting board and break into bite-sized pieces.
2. 2Make the dressing: Whisk together the coconut milk, fish sauce, brown sugar, soy sauce, lime juice, and sriracha in a small bowl until combined. Reserve ½ cup in a separate container.
3. 3Cook the coconut rice: In a medium pot over medium-high heat, bring the coconut milk mixture to a simmer, add the brown rice, and stir. Reduce heat to low, cover, and cook 18–20 minutes until the rice is tender and liquid is absorbed.
4. 4Prepare the fresh components: While the rice cooks, dice the mango and cucumber, pit and slice the avocado, slice the Fresno chile pepper, and cut the lime into wedges for serving.
5. 5Assemble the bowls: Divide the warm coconut rice evenly among 4 airtight containers while hot, then top each with one-quarter of the salmon pieces, mango, cucumber, avocado, edamame, and Fresno pepper.
6. 6Finish and portion: Drizzle each bowl with the reserved dressing and serve with lime wedges on the side for squeezing, or seal containers for meal prep storage.