Salmon and Coconut Rice Bowl with Cilantro Lime Dressing

Published on January 6, 2020 | By
salmon bowl

I recently visited Austin, Texas and was impressed with a salmon and coconut rice bowl that I enjoyed at Loro Restaurant. Loro is described as an Asian smokehouse. The two James Beard award winning chefs at the helm inspired me with their fusion of Asian cuisine and Texas barbecue. The oak smoked salmon was served over coconut rice in a deep bowl with a variety of pickled and fresh vegetables. I have simplified my interpretation and suggest either grilling or sautéing the salmon as an alternative. However, if you have oak and a smoker, go for it! Be creative in your choices of fresh seasonal vegetables and pickled vegetables to accompany the salmon and rice. I have provided the basics now you can have fun playing in your kitchen and making these bowls beautiful and tasty.

    • Prep Time
    • Minutes
    • Cook Time
    • Minutes

Ingredients

  • Coconut rice: 1 cup of white or brown jasmine rice
  • 1 cup of water
  • 1 cup of coconut milk
  • 1 tsp. chopped ginger
  • Pickled cabbage:
  • 1/2 head small cabbage, chopped roughly
  • 1 1/2 cup of water
  • 1 cup of white vinegar
  • 1/2 tsp sugar
  • 1 TBSP salt
  • 3 cloves of garlic, minced
  • 1 bay leaf
  • 1 tsp red pepper flakes
  • 1 tsp whole black peppercorns
  • Four 2-3 oz portions of salmon, grilled or sautéed as you like
  • 1 cucumber, sliced thinly
  • 3-4 radishes, sliced in thin rounds
  • Cilantro lime dressing:
  • 1/2 cup of freshly squeezed lime juice
  • 1/4 cup of chopped cilantro
  • 1/2 cup olive oil
  • 1 TBSP soy sauce
  • 1 tsp orange zest

Instructions

  1. Place the rice in a sieve and rinse until the water runs clear. Place rice in a medium pot, add water, coconut milk, ginger and salt. Bring to a boil, stir once, then reduce to a simmer and cover. Cook for about 20 minutes or until all of the liquid has been absorbed. If using brown jasmine rice, you may need more liquid and it will take longer to cook. Cook according to directions on the package.
  2. While the rice is cooking, make pickled vegetables. Pickled cabbage: Roughly chop the cabbage. Bring water, vinegar, salt and sugar to a boil. Add cabbage, minced garlic, shredded carrots, bay leaf, red pepper flakes and black peppercorns. Bring to boil, cover and remove from heat. Let the cabbage sit for at least an hour or overnight for even more flavor.
  3. Cilantro dressing: Squeeze fresh lime juice into a small bowl. Add orange zest, chopped cilantro, soy sauce. Slowly whisk in olive oil.
  4. Slice cucumbers and radishes and set aside.
  5. Assembling the bowls: You will need 4 deep bowls. One bowl per person. All of the ingredients are served slightly warm or at room temperature. Place at least one half of a cup of pickled cabbage in each bowl. Next add a serving of coconut rice on top of the cabbage.
  6. Divide and distribute the cucumber slices and the radish slices around the side of the bowl. You may choose to use other vegetables that are in season. Choose what you love and what is available.
  7. Top the rice with a portion of cooked salmon. Drizzle each bowl with the cilantro lime dressing and serve. Can garnish if you like with other pickled vegetables such as red onions. Or you can use freshly chopped green onions and cilantro.
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