Sweet Sriracha Rubbed Salmon Skewers with Fragrant Coconut Rice

Preparation 02:00 Cook Time 20:00 Total Time 22:00 Serves 4 C Rice + 4 Skewers     adjust servings


  • 2 packages Sea Cuisine™ Sweet Sriracha Rubbed Salmon Skewers
  • 2 C Jasmine Rice
  • 1 3/4 C Lite Coconut Milk (1, 14 oz can) *See Notes*
  • 2 C cold water
  • 1/2 tsp 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.


Recipe Notes

Full-fat coconut milk can be used in place of lite, but you may need to add a bit more water as it's thicker than lite.

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