Step 1 of 10
Salmon and Coconut Rice Bowls with Sriracha Honey
Set the edamame aside to partially thaw. Rinse the rice under cold running water in a fine strainer until water runs clear. Set aside.
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Step 2 of 10
Salmon and Coconut Rice Bowls with Sriracha Honey
Finely chop the onion. Heat the oil in a medium saucepan over medium-high heat. Add the onion and cook, stirring often, until softened but not browned, about 5 minutes.
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Step 3 of 10
Salmon and Coconut Rice Bowls with Sriracha Honey
Add the rice to the onion mixture and stir until coated. Add the water, coconut milk, and salt, and stir to combine. Cover and bring to a boil over high heat. Reduce heat to low and simmer very gently until liquid is absorbed and rice is tender, 18-20 minutes. Remove rice from heat and let stand, covered. Meanwhile, continue with recipe.
PRO TIP Be sure to shake or stir the coconut milk well before measuring to fully incorporate the coconut cream.
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Step 4 of 10
Salmon and Coconut Rice Bowls with Sriracha Honey
Mix the ginger, honey, sriracha, and soy sauce in a bowl. Set aside 1/2 cup for serving. (You'll use the rest for glazing the salmon.)
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Step 5 of 10
Salmon and Coconut Rice Bowls with Sriracha Honey
Set an oven rack 4-5 inches from broiler. Preheat broiler.
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Step 6 of 10
Salmon and Coconut Rice Bowls with Sriracha Honey
While rice cooks and rests, line a small baking sheet with foil. Arrange the salmon fillets so they are not touching. Season with the salt and pepper and brush with the sesame oil. Brush with the remaining honey-sriracha sauce.
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Step 7 of 10
Salmon and Coconut Rice Bowls with Sriracha Honey
Broil the salmon on top rack of oven until the glaze is lightly charred in spots and salmon is just cooked through, 8-10 minutes. Use a small knife to cut into the salmon to check doneness.
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Step 8 of 10
Salmon and Coconut Rice Bowls with Sriracha Honey
Check to see that salmon is done. Remove from oven or add time as needed.
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Step 9 of 10
Salmon and Coconut Rice Bowls with Sriracha Honey
Fluff the coconut rice with a fork and gently stir in the edamame (it's okay if it isn't fully thawed). Thinly slice the cucumbers on a diagonal.
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Step 10 of 10
Salmon and Coconut Rice Bowls with Sriracha Honey
Spoon rice into bowls. Slide a spatula under salmon fillets to leave the skin behind and transfer to bowls. Sprinkle with the sesame seeds. Arrange cucumbers in bowls and serve with the reserved honey-sriracha sauce. Refrigerate any leftover sauce in an airtight container for up to one week.
PRO TIP The spicy-sweet sauce is also excellent over roasted potatoes and scrambled eggs.