Thai-Inspired Coconut Salmon Bowls with Jasmine Rice & Charred Broccoli

Ingredients

• 1 1/2 lbs salmon fillets, skin-on, 4 fillets about 6 oz each
• 3/4 cup unsweetened coconut milk, full-fat
• 3 tbsp fresh lime juice, about 2 limes
• 2 tbsp honey
• 1 1/2 tsp fish sauce, optional
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, minced
• 1 1/2 cups jasmine rice, uncooked
• 1 7/8 cups water, for rice
• 1 lb broccoli florets, about 4 cups
• 4 tbsp olive oil, divided
• 1 tsp cornstarch, for thickening
• 3/4 tsp sea salt, to taste
• 1/2 tsp black pepper, to taste
• 1/4 cup fresh cilantro, chopped
• 4 wedges lime, for serving

Instructions

1. 1

   Start jasmine rice: Bring 1 7/8 cups water to boil in a pot. Add jasmine rice and 1/4 tsp salt. Stir once, reduce heat to low, cover, and simmer 18-20 minutes until water is absorbed.

2. 2

   Preheat oven to 425°F. Toss broccoli florets with 1 1/2 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp pepper. Spread on sheet pan and roast 15-18 minutes, stirring halfway, until edges are charred.