Skip to main content

Salmon Rice Bowls With Coconut-Ginger Broth

4.8

(44)

Salmon rice bowls with coconutginger broth in a blue bowl with a fork and two lime halves on the side.
Photo by Joseph De Leo, Food Styling by Anna Stockwell

This rice bowl dinner is inspired by the Island Bowls that Chef Rawlston Williams serves at The Food Sermon in Crown Heights, Brooklyn. Originally from the Caribbean island nation of St. Vincent and the Grenadines, Rawlston takes inspiration from West Indian flavors and techniques to build his modern fast-casual bowls. We love how he pours coconut broth around the outside of a rice bowl, and borrowed that technique (but not his recipe), then simplified and streamlined a home cook-friendly version. Spreading mayonnaise on top of the salmon fillets helps the spiced panko stay put and keeps the fish moist while it roasts.

Read More
The mussels here add their beautiful, briny juices into the curry, which turn this into a stunning and spectacular dish.
A satisfying weeknight dinner from Tiffy Chen. Serve with rice or noodles.
The pan-fried tofu is crispy yet pillowy, served with a punchy dressing that is made with the same bold flavors as mapo seasoning.
Spaghetti is a common variation in modern Thai cooking. It’s so easy to work with and absorbs the garlicky, spicy notes of pad kee mao well.
Love a tuna melt? Meet your new favorite nachos—fast and filling all thanks to tinned fish.
Leftover rotisserie chicken finds new purpose in this endlessly comforting dish.
Traditionally, this Mexican staple is simmered for hours in an olla, or clay pot. You can achieve a similar result by using canned beans and instant ramen.
A little shrimp paste goes a long, long, long way in this delicious vegetable dish.