Grilled Asian Inspired Salmon with Coconut Rice

Grilled Asian Inspired Salmon with Coconut Rice

Enjoy a savory, tangy, filling, and nutrient-rich meal with this Grilled Asian Salmon with Coconut Rice. Prep is easy and comes together with only 11 ingredients! Yields 5 servings.

Course dinner, gluten-free, grill, lunch, Main Course, meal-prep

Cuisine Asian

Keyword coconut rice, salmon and rice

Prep Time 30

Cook Time 30

Total Time 1

Servings servings

Calories 745kcal

Author Erin Antoniak

Ingredients

Grilled Asian Salmon

2 pounds salmon cut into filets with or without skin (about 5 filets)
2 tablespoon dijon mustard
3 tablespoon low sodium soy sauce
⅓ cup avocado oil or other neutral oil
3 cloves garlic minced
2 tablespoon honey

Coconut rice

1 cup white rice
1 can coconut milk
¼ cup water
¼ teaspoon salt
½ lime juiced

Instructions

In a large bowl, whisk together dijon mustard, soy sauce, oil, garlic, and honey. Set aside two tablespoons of marinade to drizzle on top after cooking.
Add salmon filets to the bowl and cover well with remaining marinade. Let sit 10 minutes.
Preheat grill to medium heat. Grease well with nonstick spray while heating up.
Place salmon filets skin side down on grill. Cook 4-5 minutes depending on thickness.
After 4-5 minutes, flip gently either using a fish spatula or tongs and cook for another 4-5 minutes. Take salmon off grill and let rest 10 minutes before eating.
Start preparing the coconut rice by washing white rice. Once clean, add to sauce pan with coconut milk, water, and salt. Cover with lid and bring to boil.
Once boiling, reduce heat to medium and cook 13 minutes. After 13 minutes, turn off heat and let rest 10 minutes. Fluff with fork after 10 minutes and add lime juice.
Add salmon and coconut rice to a plate, garnish with sesame seeds and parsley and remaining marinade.

Notes

Set Aside Some Marinade Before Adding the Salmon: Before you add your fish to the marinade, set aside 2 tablespoons of it to drizzle over everything at the end.
Start the Salmon Skin-Side Down: Place your filets skin-side down on the grill first and cook for 4–5 minutes depending on thickness before flipping. This helps the fish cook evenly and makes for a much cleaner flip.
Let the Rice Rest Before Fluffing: Once the coconut rice has cooked for 13 minutes, turn off the heat and let it sit covered for a full 10 minutes before you fluff it with a fork and stir in the lime juice. This rest time is what gives you perfectly fluffy, flavorful rice.

Nutrition