Salmon & Coconut Rice with Bang Bang Sauce

Cook the rice: In a saucepan, combine rice, coconut cream, and a pinch of salt. Bring to a boil, then reduce to low, cover, and simmer until tender and creamy (about 15–20 minutes). Fluff and set aside.

Season the salmon: Toss cubed salmon with avocado oil, paprika, garlic powder, onion powder, salt, and pepper.

Cook the salmon: Pan-sear over medium heat for 6–8 minutes, flipping halfway, until golden and cooked through.

Make the bang bang sauce: Whisk together Greek yogurt (or sour cream), sriracha, hot honey, lime juice, salt, and pepper until smooth. Adjust spice to taste.

Assemble: Spoon coconut rice into bowls, top with crispy salmon, and drizzle generously with bang bang sauce. Optional toppings: avocado, green onions, sesame seeds, extra lime squeeze.