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Coconut Rice Bowl with Salmon and Herb-y Tahini Sauce
CIRCLE B KITCHEN - CALIFORNIA21Ingredients
55Minutes
1410Calories
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Ingredients
US|METRIC
2 SERVINGS
- 12 oz. salmon filets (skin on, see recipe below)
- 6 stalks asparagus (thick, cooked tender crisp)
- 1/2 avocado (sliced thin)
- herb
- sauce
- rice (coconut, see recipe below)
- fresh ground black pepper
- radishes
- flaky sea salt
- 1 cup jasmine rice
- 1/2 cup full-fat canned coconut milk
- 3/4 cup unsalted chicken stock (homemade if you have it)
- 3/4 tsp. fine sea salt
- 2 cloves garlic (peeled and quartered)
- 3/4 cup Italian parsley (packed)
- 1/2 cup cilantro (packed)
- 8 Tbsp. water
- 1/2 cup tahini paste
- 2 green onions (roughly chopped)
- 4 Tbsp. lemon juice (fresh squeezed)
- salt (to taste)
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NutritionView More
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1410Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories1410Calories from Fat690 |
| % DAILY VALUE |
| Total Fat77g118% |
| Saturated Fat24g120% |
| Trans Fat |
| Cholesterol100mg33% |
| Sodium2230mg93% |
| Potassium2020mg58% |
| Protein60g |
| Calories from Fat690 |
| % DAILY VALUE |
| Total Carbohydrate127g42% |
| Dietary Fiber15g60% |
| Sugars12g |
| Vitamin A70% |
| Vitamin C110% |
| Calcium40% |
| Iron60% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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