Zesty Lemon‑Sesame Salmon Over Coconut Rice with Broccoli

This vibrant bowl brings the bright flavors of citrus and sesame to a protein‑dense salmon fillet, paired with creamy coconut rice and a burst of steamed broccoli. It’s a complete, satisfying meal that can be whipped up in just 35 minutes. Perfect for busy weeknights or a quick weekend lunch, this dish balances nutrition with indulgent taste.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 4 (6‑oz) salmon fillets, skin on
• 2 cups cooked coconut rice
• 2 cups broccoli florets, trimmed
• 2 tbsp coconut oil
• 1 tbsp sesame oil
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1/4 cup low‑sodium soy sauce
• 1 tbsp honey
• 1 tbsp rice vinegar
• Zest and juice of 1 lemon
• 1 tsp toasted sesame seeds
• 1/2 tsp crushed red pepper flakes (optional)
• Salt and freshly ground black pepper to taste
• Fresh cilantro or green onions for garnish

Instructions

1. 1. Preheat a large non‑stick skillet over medium‑high heat.
2. 2. Pat salmon fillets dry with paper towels and season both sides with salt, pepper, and a light dusting of rice vinegar.
3. 3. Add coconut oil to the skillet, then place salmon fillets skin‑side down. Sear 4‑5 minutes until the skin is crisp and releases easily from the pan. Flip and sear the other side for 2‑3 minutes. Remove salmon and tent with foil to keep warm.
4. 4. In the same skillet, add sesame oil, garlic, and ginger; sauté 30 seconds until fragrant.
5. 5. Stir in soy sauce, honey, rice vinegar, lemon zest, lemon juice, and red pepper flakes. Let the sauce simmer for 2 minutes, then swirl in the cooked coconut rice, tossing gently to coat.
6. 6. While the rice simmers, steam broccoli florets until bright green and just tender, about 4 minutes. Drain and season lightly with salt.
7. 7. Plate a generous scoop of coconut rice on each bowl, top with a salmon fillet, and arrange steamed broccoli on the side.
8. 8. Drizzle the remaining sauce over the salmon and rice, then sprinkle toasted sesame seeds, cilantro or green onions, and a final squeeze of lemon juice.
9. 9. Serve immediately, enjoying the contrast of warm, crispy salmon, creamy rice, and snap‑crisp broccoli.

Chef's Note

For extra crispness, press the salmon skin gently with a spatula while it’s searing—this will help the skin release cleanly from the pan and develop a lovely crunch.

Make-Ahead Tips

Cook and cool the coconut rice ahead of time; store in an airtight container in the fridge for up to 2 days. Keep the salmon refrigerated until cooking fresh; the searing step ensures it stays juicy.

Substitutions

Use tilapia or cod fillets for a milder flavor; swap coconut rice with jasmine rice or cauliflower rice for fewer carbs; replace honey with maple syrup or agave for a vegan version.