Sheet Pan Maple-Lime Salmon Bowls with Coconut Rice

 

3 tablespoons liquid coconut oil or neutral oil, such as avocado

2 cups uncooked long-grain white rice

1 (14-ounce) can full-fat coconut milk

Grated zest of 1 lime

Juice of 2 limes

1½ pounds skinless salmon fillets, cut into 1-inch pieces

3 tablespoons pure maple syrup

2 tablespoons soy sauce

Kosher salt and freshly ground black pepper

4 mini cucumbers

2 large avocados

For serving: fresh cilantro leaves and tender stems, lime wedges for squeezing

 

Arrange a rack in the upper third of the oven and preheat the oven to 450°F. Grease a sheet pan with 2 tablespoons of the coconut oil, then add the rice and shake it into an even layer. Pour the coconut milk over the rice, then fill up the can with water and add that water to the sheet pan, stirring with a fork to combine. Seal tightly with a piece of aluminum foil and bake until the rice is just tender, 20 to 25 minutes. Meanwhile, in a medium bowl, combine the lime zest and half the lime juice. Add the salmon, maple syrup, soy sauce, remaining 1 tablespoon coconut oil, 1 teaspoon salt, and ½ teaspoon pepper and stir to combine. For the salad, cut the cucumbers into bite-size pieces and slice the avocados, then transfer to another medium bowl. Stir in the remaining lime juice and ½ teaspoon salt. When the rice is ready, remove the pan from the oven and set the broiler to high. Remove the foil and place the salmon on top of the rice. Broil until the salmon is just cooked through, 3 to 5 minutes. (Check halfway through, and if the rice is burning anywhere, stir it with a fork.) Fluff the rice with a fork, then scoop the rice and salmon into bowls and top with the salad and cilantro. Serve with lime wedges.