Description
These Crunchy Brown Rice Salmon Bowls feature tender broiled salmon glazed with a honey-soy-lime mixture, paired with crispy pan-fried brown rice and fresh cucumber slices. Finished with a creamy herbed tahini dressing, this balanced dish combines vibrant flavors and textures for a wholesome and delicious meal.
Ingredients
Scale
Salmon and Marinade
- 4 salmon filets (about 6 oz each)
- 2 tbsp honey
- 1 tbsp soy sauce
- 2 tsp lime juice
- 1 tsp sesame oil
Crunchy Brown Rice
- 1 1/2 cups cooked brown rice, chilled
- 1/4 cup oil (for frying)
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 (to adjust consistency)
Additional
- Sliced cucumber (for serving)
Instructions
- Preheat the broiler and prepare the salmon: Preheat your oven’s broiler setting and lightly oil a sheet pan. Place the salmon filets on the pan to get ready for broiling.
- Marinate and broil the salmon: In a small bowl, whisk together honey, soy sauce, lime juice, and sesame oil. Brush this flavorful glaze over each salmon filet thoroughly. Broil the salmon for 10 to 15 minutes, until it develops a browned top and flakes easily with a fork.
- Make the crunchy brown rice: Heat 1/4 cup of oil in a pan over medium-high heat. Spread the chilled cooked brown rice evenly in the pan, pressing it down to form a solid layer. Cook uncovered for 15 to 20 minutes until a golden, crispy crust forms on the bottom.
- Flip the rice: Carefully flip the crispy brown rice onto a plate to keep the crunchy side up and set aside.
- Prepare the herbed tahini dressing: In a blender, combine tahini, olive oil, lime juice, honey, and salt. Blend until smooth. Add cilantro and/or mint along with a little water to reach your preferred consistency, then blend until well incorporated.
- Assemble the bowls: Divide the crunchy brown rice among four bowls. Top each with a broiled salmon filet and sliced cucumber. Finish with a generous drizzle of the herbed tahini dressing and a squeeze of fresh lime juice for extra brightness.
Notes
- Use chilled cooked brown rice to help achieve optimal crispiness when frying.
- If you prefer, substitute cilantro with all mint or use a combination based on your taste.
- The herbed tahini dressing can be made ahead and refrigerated for up to 3 days.
- Adjust lime juice in the dressing to taste for more tanginess.
- This recipe is best served immediately after assembly to enjoy the contrast between crunchy rice and tender salmon.
