Sweet Sriracha Rubbed Salmon Skewers with Fragrant Coconut Rice

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.

Course Main Course

Cuisine Thai

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings servings

Calories 540kcal

Author Heather Cheney

Ingredients

2 packages Sea Cuisine™ Sweet Sriracha Rubbed Salmon Skewers
2 cups Jasmine Rice
1 ¾ cups Lite Coconut Milk 1, 14 oz can *See Notes*
2 cups cold water
½ teaspoon salt
Non-stick cooking spray

Instructions

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.

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.

Nutrition