Guys…if you’re looking for the BEST dinner ever, look no further. I bring you my honey garlic salmon (aka the best salmon recipe) with coconut rice, roasted cabbage and sesame cucumber salad. Basically a mouthful of deliciousness that I could eat every. single. night.
This honey garlic salmon is an oldie on my blog, and almost a weekly staple in our house. I love changing up the sides when I serve it, but this combo is hands down one of my favorites!
Sweet coconut rice, crunchy sesame cucumber salad, and a simple side of roasted cabbage. It’s so simple, yet tastes incredible.
The cucumber salad is actually one of my favorites to make when I have extra cucumbers. I always have a few left at the end of the week, and this is a great way to utilize them and pair with dinner or lunch!
Some key ingredients for this dinner:
- coconut aminos– I prefer this over sauce sauce because it has a natural sweetness to it. If you don’t have any, low-sodium soy sauce would be your best option!
- canned coconut milk
- honey
- toasted sesame oil
- sesame seeds
- rice vinegar
- garlic
- a few simple spices, like salt, pepper and red pepper flakes
Most of these are staples I keep in my pantry and fridge, so this dinner is always a top choice when I have the right ingredients on hand.
The salmon is flakey, the sauce is thick, and you have the perfect balance of protein, carb and veggies. I love making my own marinades with proteins, and truly can’t get enough of this honey garlic sauce- it really is the best salmon recipe!
I can’t wait to hear what you think!
The best salmon recipe with coconut rice, roasted cabbage & cucumber salad
Ingredients
COCONUT RICE
- 1 cup basmati rice
- 2 cups canned coconut milk, full-fat or light would work
- 1 tbsp oil, like olive or coconut
- Salt to taste
ROASTED CABBAGE
- 1 small head of cabbage, sliced
- 1/4 cup coconut aminos
- 2 tbsp toasted sesame oil
- Salt & pepper
SESAME CUCUMBER SALAD
- 4-5 Persian cucumbers, thinly sliced
- 1/4 red onion, thinly sliced
- 2 tbsp rice vinegar
- 1 tbsp toasted sesame oil
- 1 tbsp sesame seeds
- 1 tsp honey
- 1 clove garlic, crushed
- 1/4 tsp red pepper flakes
- Salt to taste
Directions
- Preheat your oven to 400 F.
- For the cucumber salad, whisk together the rice vinegar, sesame oil, garlic, honey, sesame seeds and spices in a bowl.
- Toss in the cucumber and red onion and mix well. Let the salad sit while your prep the rest of the meal, to absorb all the flavors.
- For the rice, pour your rice into a pot with the oil, and stir over a high heat to lightly toast.
- Pour in your coconut milk, cover the pot and bring to a boil. Once boiling, reduce the heat to simmer and cook for 20-25 minutes until all water is absorbed.
- Remove pot from flame and let it sit for 10 minutes. Fluff with a fork and season with salt.
- While your rice cooks, toss your sliced cabbage with the coconut aminos, oil and salt & pepper. Bake for about 20 minutes, tossing half way through.
- Prep your honey garlic salmon, and serve fresh with the rice, cabbage and cucumber salad!
Made this for dinner tonight and everyone loved it! Bonus that it took about 30 minutes start to finish. Definitely will be making this again and again.
I’m so happy you enjoyed it, Pessie!
I’ve made this twice now and everytime I make this meal for me and my husband, we’re pleasantly surprised by the flavor profile. It’s delicious. I would have never thought of pairing these three flavors together and it’s just simply brilliant.
Gal, on a side note, if you ever publish a book, I would immediately buy it. I’ve bought so many cookbooks throughout the years but now, I turn to your blog for inspiration for dinner and desserts. I have yet to come across a recipe I haven’t loved.
You’re so sweet!!! It’s definitely a goal of mine 🙂