Sriracha-Lime Salmon One-Pot Meal with Rice & Snap Peas
Punchy and spicy, here's one flavor combination you won't soon forget! And at only 30 minutes start to finish--prep time happens alongside cooking--with time to spare for setting the table, you'll love the convenience too. If you prefer to eat brown rice, you can try adding more cooking time at the beginning.
Cuisine: Asian Fusion
Serves: 4
  • 1 cup medium grain fragrant white rice, like basmati or jasmine
  • 1 cup full-fat coconut milk (preferably BPA- and gum-free, like Natural Value)
  • 1⅓ cups water
  • 4 wild-caught salmon fillets, 4-6 oz each (frozen works well)
  • salt & black pepper
  • 10 oz sugar fresh sugar snap peas (or snow peas, green beans, or broccoli florets)
  • 2 Tbsp lime juice (1-2) limes
  • 2 Tbsp sriracha (I especially like Organicville because it's additive-free and extra delicious)
  • 4 Tbsp tamari sauce
  • 1 Tbsp grated fresh ginger (I use a microplane like this one)
  • 4 green onions
  • 1 small handful fresh cilantro
  1. Put the rice, coconut milk, and water in a large skillet and bring to a boil over high heat. Reduce heat to low and cover, cooking for 10 minutes.
  2. Meanwhile, season the salmon fillets generously with salt and pepper, and prep sauce ingredients. Juice the limes, grate the ginger, slice the green onions, and wash and chop the cilantro.
  3. After the rice has cooked for 10 minutes, stir it quickly and then place the salmon fillets on top. Replace the lid and cook for another 7 minutes.
  4. Meanwhile, assemble your sauce by combining the lime juice, sriracha, tamari, ginger, green onions, and cilantro--reserving a small amount of green onions and cilantro for garnish.
  5. Add the sugar snap peas to the skillet and replace lid, cooking for another 3-5 minutes, until the snap peas are bright green and the salmon cooked through.
  6. Pour the sauce over all the ingredients and serve family style. Or, for a nicer presentation, remove the salmon and add the sauce just to the rice. Stir to combine and pile rice on individual plates, topped by a salmon fillet, and garnished with the reserved green onions and cilantro.
Recipe by The Nourishing Gourmet at