You’re going to love these spicy and Sweet Sriracha Rubbed Salmon Skewers, especially paired with some crazy good fragrant coconut rice. It’s a meal that is done in well under 30 minutes and delivers some seriously big flavor.
Do you see that salmon? Just look at that perfectly caramelized exterior that makes you want to pull it through your screen! I mean, seriously. I’m kind if blown away by it to be honest and I didn’t use any crazy camera trickery here, either. I literally took the fish out of the oven and put it directly on the plate (I miiiight have eaten a stray piece or two before that, but still). I had no idea that I could grab a package of seasoned salmon out of the freezer aisle and have it turn out just. like. this.
In fact, I’ve never purchased pre-seasoned seafood (like, ever) so I really didn’t know what to expect when I was contacted by Sea Cuisine™ to try their product. But you guys, I’m kind of love with their line of “skin pack” recipes now. They are packaged, just like the one I tried below so you can see exactly what you’re getting when you put it in your cart. They say “Our fish aren’t afraid to take their cartons off”, which I find mildly amusing and, the flavor/fish combinations they have are so fun and interesting.
I’m really itching to try the Mango Habanero Tilapia and Stout Spiked BBQ Salmon because these Sweet Sriracha Salmon Skewers baked up moist, tender, and super flavorful. They definitely have a little bit of a kick from the Sriracha but the sweetness balances it well.
To go with the salmon I decided to make an easy, fragrant coconut rice that is one of my favorite sides. So much so that I’m surprised I haven’t already shared my recipe for it here. The rice is made like basic rice but a portion of the water is substituted with coconut milk and it makes the fluffiest, creamiest, most addicting rice ever.
The combination of the Sweet Sriracha Rubbed Salmon Skewers with the Coconut Rice made the most perfect meal and it was ready and in front of my hungry little face in well under 30 minutes– a perfect meal in my book.
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Sweet Sriracha Rubbed Salmon Skewers with Fragrant Coconut Rice
- 2 packages Sea Cuisine™ Sweet Sriracha Rubbed Salmon Skewers
- 2 cups Jasmine Rice
- 1 3/4 cups Lite Coconut Milk 1, 14 oz can *See Notes*
- 2 cups cold water
- 1/2 teaspoon salt
- Non-stick cooking spray
- Preheat oven to 400 degrees.
- Unpackaged frozen salmon, separate each cut of meat, and arrange on a lined baking sheet. Bake salmon for 16-20 minutes or until it flakes easily with a fork.
- While Salmon is cooking, Spray a medium-sized pan with non-stick cooking spray and put on stove over medium heat.
- Place rice, coconut milk, water, and salt in pan, stirring until mixture comes to a boil.
- Reduce heat to low, cover pan and cook for 15 or until all liquid is absorbed. Turn off heat and leave covered for 5-10 minutes to finish cooking. Serve hot.