Spicy Salmon Bowls with Coconut Rice

Instructions

1. 1
   Rinse 1 cup jasmine rice under cold water and drain well.
2. 2
   In a medium saucepan, combine rinsed rice, 1 can coconut milk, 1/2 cup water, and 1/2 teaspoon salt. Bring to a boil, stir, reduce heat to low, cover, and simmer for 15-17 minutes until liquid is absorbed. Rest, covered, 5 minutes, then fluff with a fork.
3. 3
   Pat 4 salmon fillets dry. In a small bowl, whisk 2 tbsp chili-garlic sauce, 1 tbsp soy sauce, 1 tbsp honey, 1 tbsp lime juice, 2 tsp grated ginger, and 2 cloves garlic (minced).
4. 4
   Spread two-thirds of marinade over salmon, saving remaining third for drizzling. Marinate 10-30 minutes.
5. 5
   Heat 2 tbsp olive oil in a large skillet over medium-high. Sear salmon, 3-4 minutes per side, until browned and cooked through. Spoon extra plate marinade on top while cooking.
6. 6
   Prep toppings: shred 1 cup red cabbage, 1 cup carrots, and slice 1 cup cucumber, scallions, and chop cilantro.
7. 7
   To serve, divide coconut rice into bowls. Top each with salmon, veggies, scallions, cilantro, a drizzle of reserved chili-lime sauce, sesame seeds, and lime wedges.