Overhead shot of two smoked salmon skewers on a bed of creamy coconut rice.

Creamy Coconut Rice with Spiced Salmon Skewers

Both nutritious and delicious, this easy weeknight recipe comes together in just forty minutes!

This dish stars U.S.-grown Arborio rice and comes to us from our friend Gal of Something Nutritious.

  • Servings
  • Prep Time
    20 min
  • Cook Time
    20 min
  • Total Time
    40 min


  • 1 cup U.S-grown Arborio rice, or other medium grain rice
  • 1 can of full-fat coconut milk, 13.66 oz
  • ¾ cups water
  • ½ teaspoon salt, plus more to taste
  • juice from ½ lime

Salmon Skewers

  • 1 lb skinless salmon
  • 1 red bell peppers, sliced
  • ½ red onion, sliced
  • juice from ½ lemon
  • 1 tablespoon olive oil, plus more to grill
  • ½ teaspoon salt
  • ½ teaspoon cumin
  • ½ teaspoon garlic powder
  • ½ teaspoon paprika
  • ¼ teaspoon black pepper
  • cilantro + lime juice, to top


  • Cut the salmon into 1” cubes and add it to a bowl with the sliced peppers and onion.
  • Marinate the mixture in the lemon juice, olive oil and spices for 15 minutes.
  • While that’s marinating, prepare your U.S-grown rice by adding the rice, coconut milk, water and salt to a saucepan and bringing it to a boil. Once boiling, cover with a lid, reduce the flame to low and let it simmer for about 20 minutes until all the water is absorbed.
  • Let it sit for 10 minutes, then add in the lime juice and additional salt if needed.
  • Layer the salmon cubes with the peppers and onions on wooden skewers, it should fill about 6.
  • Heat a grill pan with 1 tbsp of olive oil, and cook each side of the skewer for about 1-2 minutes, until browned.
  • Serve fresh over your coconut rice, topped with a little lime juice and cilantro!