# GLAZED SALMON & COCONUT RICE

- Cuisine: Thai
- Category: Drink
- Language: en

## Ingredients

- 2 salmon fillets
- 0.5 tsp Salt
- 1 tsp pepper
- 1 tsp oil
- 2 tbsp soy sauce
- 2 tbsp honey
- 1 tbsp sriracha
- 2 cloves garlic
- 1 tsp fresh ginger
- 1 lime juice
- 1 tsp smoked paprika
- 1 tbsp olive oil
- 2 garlic cloves
- 3 slices fresh ginger
- 1 cup jasmine rice, rinsed
- 1 cup full-fat coconut milk
- 0.5 cup water
- 1 tsp sugar
- 1 kaffir lime leaf
- 0.5 lime zest
- 1 handful Thai basil or cilantro
- 1 ripe mango, diced
- 1 red bell pepper, finely chopped
- 1 jalapeño, finely diced
- 0.25 small red onion, finely diced
- 1 avocado, diced
- 1 cloves garlic, grated
- 1 lime juice
- 1 tbsp chopped cilantro

## Instructions

1. Start by making the mango salsa by adding diced mango, red bell pepper, jalapeño, red onion, grated garlic, cilantro, and lime juice to a bowl.
2. Season the salsa with salt and pepper.
3. Add avocado to the salsa and mix it all together.
4. Squeeze some extra lime juice on top of the mango salsa to keep it fresh and colorful.
5. Prepare the marinade for the salmon by combining soy sauce, honey, sriracha, grated ginger, grated garlic, lime juice, salt, pepper, and smoked paprika in a bowl.
6. Taste the marinade to adjust seasonings if needed.
7. Add the salmon fillets to the marinade, ensuring they are well coated.
8. Marinate the salmon in the fridge for a maximum of one hour to prevent the lime juice from breaking down the fish.
9. For the coconut rice, add olive oil to a pan, then add smashed garlic cloves and ginger slices to toast the aromatics.
10. Add rinsed jasmine rice, coconut milk, water, salt, sugar, and lime zest to the pan.
11. Stir the rice mixture well.
12. Bring the rice to a boil, then cover and simmer until cooked.
13. While the rice is cooking, sear the salmon in a non-stick or cast iron pan with a bit of oil.
14. Flip the salmon once it's ready to release from the pan.
15. Pour the reserved marinade over the seared salmon.
16. Baste the salmon with the marinade to achieve a sticky finish, reducing the heat if necessary to prevent the honey from burning.
17. Fluff the cooked coconut rice.
18. Remove the ginger and garlic pieces from the rice.
19. Add chopped cilantro to the rice and mix.
20. Assemble the bowls by plating the coconut rice, topping with the sticky honey sriracha salmon, and then adding a generous amount of mango salsa.

## Equipment

- bowl
- grater
- spatula
- pan
- lid

## Source

- Original video: https://www.tiktok.com/@heresyourbite/video/7541188692463979831?is_from_webapp=1&sender_device=pc
- Recipe page: https://www.cliprecipe.com/recipe/3e2f44a5-80c4-49ce-af6b-7d34b4cc164c
- Extracted: 2025-11-11

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt