Make Coconut Cream Salmon Rice Bowl
Coconut Cream Salmon Rice Bowl
Ingredients:
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 2 tablespoons gojujang
- 2 tablespoons vinegar
- 1 tablespoon butter
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon spices of your choice
- 2 cups cooked rice
- 2 salmon fillets, cut into cubes
- 2 cups fresh spinach
- 1/2 cup coconut cream
- 1/4 cup shredded cheese
- 2 flour tortillas, cut into strips
Instructions:
1. Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
2. Add the gojujang, vinegar, butter, salt, pepper, and spices and cook for another minute.
3. Add the cooked rice and stir to combine.
4. Add the salmon cubes and cook for about 3 minutes, stirring occasionally.
5. Add the spinach and coconut cream and stir to combine. Cook for another few minutes until the spinach is wilted.
6. Add the cheese and stir to combine.
7. To assemble the bowls, divide the rice mixture among two bowls. Top with the tortilla strips. Serve and enjoy!