This Sriracha Salmon with honey lime butter, served with fool-proof baked coconut rice is a super quick, easy, and healthy weeknight meal. The salmon is baked in foil, keeping it tender and moist with a hint of spicy heat (or more than a hint, if you prefer!).
This sriracha salmon with coconut rice is PART 1 of weeknight meal plan #1.
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To get a handy printable document with all the recipes in the meal plan, PLUS the game plan for prepping for the week in 90 minutes, PLUS a grocery list, just put in your email below and I’ll shoot it over right away 🙂
Does anyone else have better meal-planning as a goal in 2018?
This is something that is definitely on my mind. Some weeks I am appalled at the amount of food waste we generate as a family. Half-used cans of tomatoes get tossed. Bunches of herbs I bought when I only needed a couple tablespoons. Fruits and vegetables we didn’t get around to eating. I’m really ashamed to admit this, but I can’t be the only one…right…?
Part of the problem is that there are so many nights when cooking up whatever meal I had planned just seems so daunting. I’m too tired, or the baby’s cranky and won’t let me cook, or I worked late and am short on time. Those nights, we usually just end up popping a frozen pizza in the oven, or eating cereal. Does this happen to you too?
But what if it was just as easy to prepare the meal you had originally planned, because most of the work was already done?
Which brings me to this post. Actually, series of posts.
How to Do this Meal Plan Thing and Make Your Life Easier
I got a book a few months ago, A New Way to Dinner: A Playbook of Recipes and Strategies for the Week Ahead, by the folks at Food52. The premise of this book is that you have a set menu for the week and you prepare most of the recipes in a couple of hours over the weekend. Then, throughout the week, you re-work these base recipes, adding some low-maintenance components along the way, to provide a different meal for each night. You do most of the work on the weekend, leaving you with just a little prep to do before each dinner.
How I Do it
As working parents with little time to make fancy meals during the week, this approach seemed like a good fit for our family. So I decided to create my own menu for the week and give it a try! Over the next couple of weeks, in a 5-part series, I’ll post recipes for a meal for each day of the workweek.
When I post the final meal for the fifth day, I’ll re-cap and provide a game plan for how you can prep and shop over the weekend so you have a stress-free week of fabulous meals ready to go.
I’ve written the recipes for each post as stand-alone meals, in case you don’t want to do the whole meal plan, but in the final post, I’ll also explain the quantities of each recipe that you’ll need for the week, in case you do want to do the full meal plan. (I hope that makes sense, but let me know in the comments if you have any questions!)
There are lots of ways to approach meal-planning, but this way has saved me time, money, and most importantly, stress. Really, the hardest part was selecting the right meals that could be prepped in advance and would come together with work. All while still providing great flavors and plenty of variety. But now I’ve done that work for you!
I hope you will follow along and find some inspiration in these posts! Here we go:
Day 1 (Monday) Menu: Sriracha Salmon with Coconut Rice
Sriracha Salmon with Honey Lime Butter
Honestly, this Sriracha Salmon is insanely easy and delicious. A fresh salmon fillet is doused in a simple butter sauce made with honey, lime and sriracha, then baked in foil to moist and juicy perfection.
Mondays are often “fish day” in our house, because I do my shopping for the week on Sunday afternoon, and I like to cook fresh fish ASAP. That’s why this is the first meal of the week in this meal plan.
Fool-proof Baked Coconut Jasmine Rice
Before I prepare the sriracha salmon, I assemble an easy baked coconut rice that complements the fish perfectly, and pop that in the oven. If you’re doing the meal plan, you’ll have made the rice over the weekend. If you’re making this meal on its own, the rice and fish can cook at the same time.
To serve, I sprinkle the whole thing with fresh cilantro.
Sound good? Let’s do this!
Salmon with Sriracha Lime Butter and Coconut Rice
Baked Coconut Jasmine Rice
- 1.5 cups jasmine rice, rinsed if indicated on the package
- 7 oz coconut milk (1/2 a can)
- 1 1/3 cups water
- 2 teaspoons kosher salt
Salmon with Sriracha Lime Butter
- 2 lbs fresh salmon fillet (in one piece or in 4 portions of 6-8 oz each)
- 2 tablespoons butter
- 2 tablespoons honey
- 1 lime, juiced
- 1-3 tablespoons sriracha one tablespoon makes a mild, kid-friendly sauce
- 1 teaspoon salt
- freshly ground pepper
- 3 tablespoons chopped cilantro
Baked Coconut Jasmine Rice
Preheat oven to 350 degrees F.
Into a large sauté pan with a lid or dutch oven, pour water, coconut milk and salt, and bring to a boil.
Add the rice and spread evenly in the bottom of the pan. Cover tightly with aluminum foil and press the lid on tightly. Bake in the pre-heated oven for 20 minutes.
Remove from the oven and let stand, covered, for 5 minutes. Remove the lid and foil and allow to cool in the pan until the salmon is ready. *I've found that if you take the rice out of the pan as soon as it comes out of the oven, it can get mushy.
Salmon with Sriracha Lime Butter
While the rice is cooking, line a baking sheet or pan with a large sheet of aluminum foil. Lightly grease the foil with olive oil.
Put the salmon in the center of the foil, and sprinkle with salt and pepper. Pull the edges of the foil up around the fish to hold in the sauce.
In a small saucepan, over medium heat, melt the butter. Add the honey, lime juice, and sriracha and bring to a boil. Pour the butter sauce over the salmon.
Wrap the foil around the salmon. With another sheet of foil, wrap it again so that steam cannot escape, but not so tightly that air cannot circulate inside the packet.
You can put the salmon in the oven as the rice is cooking to save time, and raise the temperature to 400 degrees F after you take out the rice. If you choose to wait for the rice to be done, simply raise the temperature to 400 degrees F after you remove the rice from the oven.
Bake the salmon for about 15-20 minutes and check for doneness. Cook just until the fish flakes easily with a fork. Baste with the butter sauce.
Turn on the broiler and unwrap the salmon, leaving the foil under it. Broil for 4-5 minutes until it starts to brown and get crispy around the edges.
Sprinkle Salmon with chopped cilantro and serve with coconut rice.
*I like to use fragrant jasmine rice for the baked coconut rice, but you can also use basmati, or regular long grain rice. Just adjust the baking time according to the package directions.