Preparation
1. Prepare the Rice
Cook white rice using a 1:2 ratio of rice to water, or your preferred method. Set aside once finished.
2. Bake the Salmon
Preheat oven to 375°F. Season salmon with salt, white pepper, and olive oil. Bake for 12–15 minutes, or until cooked through.
3. Build the Coconut Sauce
In a saucepan over medium heat, add star anise, clove, garlic powder, and five spice. Allow spices to warm and release aroma for 1–2 minutes.
Add coconut cream and a slice of lime. Reduce heat to low–medium and let steep for 15 minutes.
4. Assemble the Dish
Add about ½ cup of rice to a bowl and place salmon on top. Add red onion, shredded carrots, peas, and cilantro and additional lime slice.
5. Finish
Pour the coconut sauce over the salmon and rice. Include a light drizzle of sesame seed oil on top and add additional lime if desired. Adjust salt as needed.
Serve immediately.
Optional Notes / Variations
Remove whole spices before serving if preferred
Adjust lime for more or less acidity
Sauce can be made ahead and reheated gently
About the Recipe
Salmon + Lime Coconut Saucy Rice is a balanced dish built around a rich coconut cream base infused with warm spices like star anise and clove. Served over steamed white rice and topped with baked salmon, fresh herbs, and crisp vegetables, this dish delivers depth, brightness, and texture in every bite.
Ingredients
2 pieces of salmon
1 can coconut cream
2 star anise
1 clove
1 teaspoon garlic powder
½ teaspoon five spice
½ lime
¼ cup cilantro, chopped
¼ cup red onion, thinly sliced
¼ cup shredded carrots
½ cup fresh peas (or thawed)
1 teaspoon salt
1 teaspoon white pepper
1 tablespoon olive oil
1 cup white rice
2 cups water (for rice)
1 teaspoon of sesame seed oil