Salmon And Vegetable Rice Bowl Recipes

SPICY SALMON BOWLS OVER BROWN RICE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a sheet pan with aluminum foil and place salmon fillets on top.
• Stir soy sauce, avocado oil, chili-garlic sauce, ginger, honey, sesame oil, and lime juice together in a small bowl; brush over salmon fillets. Set remaining sauce aside for dressing.
• Bake salmon in the center of the preheated oven until it flakes easily with a fork, about 15 minutes. Remove from the oven and let cool, about 15 minutes.
• Divide rice evenly between 4 bowls and top with salmon fillets. Distribute carrots, snow peas, avocado, and bell peppers evenly between the bowls; sprinkle green onion over top.
• Stir reserved soy sauce mixture with peanut butter, rice wine vinegar, and garlic powder; add water until dressing reaches desired consistency. Drizzle over the bowls and sprinkle with sesame seeds.

STEAMED SALMON & VEG RICE BOWL

Steps:

• In a small bowl, mix together the dressing ingredients, then set aside. Boil the rice in plenty of water and drain when just cooked, about 15 mins.
• Meanwhile, put the vegetables and fish in a large steamer in two layers. Steam the fish for 5-8 mins and the veg for 4-5 mins until cooked through. Spoon the rice into bowls and top with the steamed fish and veg. Pour some dressing over and top with the spring onions, mixed seeds and pickled ginger, if you like.

SALMON AND VEGETABLE RICE BOWL

Steps:

• In a small pot add rice and water and cook rice according to package instructions. Cook until done, remove from heat and set aside covered.
• While rice cooks, heat drizzle of olive oil in pan over medium high heat. Add coleslaw mix and carrots and season with salt and pepper. Cook 3-4 min. or until slightly softened. Add garlic and stir until fragrant and veggies begin to brown. Add Mirin and combine. Remove from heat and set aside in bowl.
• Wipe pan used to cook veggies and heat to medium high. Add a drizzle of olive oil. Pat salmon dry with kitchen paper and salt and pepper liberally. Add to pan skin side down and sear until skin becomes brown and crisp. Flip salmon and cook until sides become opaque and remove from heat. Move to a cutting board to rest.
• Using same pan to cook salmon, add Tonkatsu sauce, Thai Sweet Chili Sauce, Lemon Juice, and butter. Over low heat stir until combined.
• Fluff rice with fork and add lemon zest to rice. Divide rice among two bowls. Top each with veggie mixture. Slice salmon in two pieces and add on top of veggies. Drizzle with sauce all over and garnish with Cilantro and Lemon wedges.

SPICY SALMON AND VEGETABLE BOWL

Steps:

• Preheat the broiler to low heat.
• Whisk together the chili garlic sauce, 2 tablespoons of soy sauce, 1 tablespoon of sesame oil, sugar and vinegar until combined.
• Add the cut up salmon to the bowl and mix until coated.
• Line a cookie sheet with Reynolds Wrap® Non-Stick Foil and evenly spread out the salmon and cook under the broiler for 8 to 10 minutes or until browned and cooked throughout.
• Pour the remaining 1 tablespoon of sesame oil into a large frying pan on high heat and add in the bell peppers, snow peas and carrot and stir-fry for 3 to 4 minutes. Finish the vegetables by adding the remaining 1 tablespoon of soy sauce.
• Divide the rice into 4 portions and serve the cooked salmon and vegetables evenly.
• Optional Servings: Serve with a hard boiled egg or a fried egg.