Description
This Crunchy Brown Rice Salmon Bowl combines perfectly broiled salmon glazed with a sweet and tangy honey-soy mixture, paired with crispy pan-fried brown rice and a refreshing herbed tahini dressing. The dish is vibrant, nutritious, and ready in just 35 minutes, making it a wholesome and flavorful meal for any day of the week.
Ingredients
Scale
Salmon and Glaze
- 4 salmon filets (about 6 oz each)
- 2 tbsp honey
- 1 tbsp soy sauce
- 2 tsp lime juice
- 1 tsp sesame oil
Crispy Brown Rice
- 1 1/2 cups cooked brown rice, chilled
- 1/4 cup oil (vegetable or canola)
Herbed Tahini Dressing
- 1/3 cup tahini
- 2 tbsp olive oil
- Juice from 1 lime
- 1 tbsp honey
- 1/2 tsp salt
- 1/2 cup packed cilantro and/or mint
- Water as needed to adjust consistency
To Serve
- Sliced cucumber
- Fresh lime juice for squeezing
Instructions
- Preheat the broiler and prepare the salmon: Set your oven broiler to high and lightly oil a sheet pan. Place the salmon filets skin-side down on the pan to prepare for glazing.
- Glaze and broil the salmon: In a small bowl, whisk together honey, soy sauce, lime juice, and sesame oil. Brush this mixture evenly over each salmon filet. Broil the salmon under the preheated broiler for 10 to 15 minutes, or until the fish is browned on top and flakes easily with a fork.
- Make the crunchy brown rice: Heat 1/4 cup oil in a large skillet or pan over medium-high heat. Spread the chilled brown rice evenly into the pan, pressing down gently. Cook uncovered for 15 to 20 minutes without stirring until a golden, crispy crust forms on the bottom. Carefully flip the rice out onto a plate to hold the crust intact.
- Prepare the herbed tahini dressing: In a blender or food processor, combine tahini, olive oil, lime juice, honey, and salt. Blend until smooth. Add the packed cilantro and/or mint leaves along with a little water as needed, blending until you reach a smooth, pourable consistency.
- Assemble and serve: Divide the crunchy brown rice among four bowls. Top each bowl with a broiled salmon filet and arrange sliced cucumber alongside. Finish each serving with a squeeze of fresh lime juice and drizzle the herbed tahini dressing over the top to taste. Enjoy immediately while the salmon is warm and the rice remains crispy.
Notes
- Use chilled brown rice for best crispy texture when pan-frying.
- The herbed tahini dressing can be adjusted with water to your preferred thickness.
- Broil salmon skin-side down for crispier skin if desired.
- Fresh herbs like cilantro and mint add a bright, refreshing flavor to the dressing but feel free to adjust based on preference.
- To make this recipe gluten-free, ensure the soy sauce used is gluten-free.
