These delicious spiced salmon skewers with creamy coconut rice are a delicious & nutritious dinner to make this week! This recipe was made in partnership with the USA Rice Federation, but all opinions are my own.
A simple, healthy dinner
If you’re anything like me, your weeknight dinners need to be simple, yet satisfying. This creamy coconut rice paired with spiced salmon skewers was so easy to make, and packed in so much good flavor.
The salmon is perfectly seasoned with a few simple spices, and layered on a skewer with peppers and onions. The flavors pair so well with the creamy coconut rice, and made our weeknight meals so much more exciting!
We eat rice pretty often throughout the week, so I’m always looking to change up how I serve it. With all the different rice varieties out there, it’s hard to ever get bored of it.
September happens to be National Rice Month, a celebration of the U.S. rice industry, including its farmers, producers and manufacturers. Rice is such a huge staple in more than half of the world’s diets, and can be prepared in endless amounts of ways. Plus purchasing rice grown in the USA helps support local growers, while also reducing your food miles!
Rice Benefits
Rice is an extremely nutrient rich food that packs in more than 15 essential vitamins and minerals, including iron, potassium, magnesium, folic acid and B vitamins. It’s also naturally free of sodium, cholesterol and gluten.
For this recipe, I used U.S-grown medium grain rice, which has a shorter, wider kernel than long grain rice. It’s the perfect type of rice for this dish, since medium grain is ideal for dishes with a creamy consistency.
How to make coconut rice with salmon skewers
The creamy coconut rice is cooked in full-fat coconut milk and water, then seasoned with salt and fresh lime juice.
It’s the perfect combination of sweet and savory, and pairs well with the flavors of the salmon skewers.
To make the salmon skewers, marinate the salmon with the sliced veggies in a few spices, lemon juice and olive oil.
Layer them on a wooden skewer and grill them on a grill pan until brown on each side.
This dish is simple to make, full of flavor, and a nutritious way to pack in protein and whole grains into your week. I can’t wait for you guys to try it!
Thank you to the USA Rice Federation for sponsoring this post. I love working with brands I truly love and believe in
Creamy Coconut Rice with Spiced Salmon Skewers
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
- Cut the salmon into 1” cubes and add it to a bowl with the sliced peppers and onion.
- Marinate the mixture in the lemon juice, olive oil and spices for 15 minutes.
- 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.
- Let it sit for 10 minutes, then add in the lime juice and additional salt if needed.
- Layer the salmon cubes with the peppers and onions on wooden skewers, it should fill about 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.
- Serve fresh over your coconut rice, topped with a little lime juice and cilantro!
Ratings and Reviews
write a review