Description
This Crunchy Brown Rice Salmon Bowl features perfectly broiled honey-soy glazed salmon served over a skillet-crisped brown rice crust, finished with refreshing sliced cucumber and a creamy, herbed tahini dressing. In just 35 minutes, this vibrant, healthy bowl combines textures and flavors for a satisfying meal.
Ingredients
Scale
Salmon Marinade and Garnish
- 4 salmon filets (about 6 oz each)
- 2 tbsp honey
- 1 tbsp soy sauce
- 2 tsp lime juice
- 1 tsp sesame oil
- Sliced cucumber for serving
Brown Rice
- 1 1/2 cups cooked brown rice, chilled
- 1/4 cup oil (for frying rice)
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 for consistency
Instructions
- Preheat the broiler and prepare the salmon: Position your oven rack about 6 inches from the broiler and preheat it. Lightly oil a sheet pan to prevent sticking. Place the salmon filets on the prepared pan, skin-side down if applicable.
- Marinate and broil the salmon: In a small bowl, whisk together honey, soy sauce, lime juice, and sesame oil until combined. Brush this marinade generously over each salmon filet. Broil the salmon for 10 to 15 minutes, watching carefully, until the top is browned and the fish flakes easily with a fork.
- Cook the crunchy brown rice: While the salmon broils, heat 1/4 cup oil in a skillet over medium-high heat. Once hot, press the chilled cooked brown rice evenly into the pan, forming a compact layer. Cook uncovered without stirring for 15-20 minutes until a golden, crispy crust forms on the bottom. Carefully flip the rice slab onto a plate to retain the crust.
- 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 cilantro and/or mint along with water little by little, blending to achieve a creamy yet pourable consistency.
- Assemble and serve the bowls: Divide the crunchy brown rice among four bowls. Top each with a broiled salmon filet, arrange sliced cucumber alongside, and drizzle generously with the herbed tahini dressing. Finish with a fresh squeeze of lime juice over the top for extra brightness. Serve immediately.
Notes
- Using chilled cooked rice helps in forming a better crispy crust on the pan.
- Adjust the thickness of the tahini dressing by adding water gradually to get your preferred consistency.
- Watch the salmon closely while broiling to prevent burning as broiler temperatures vary.
- Use fresh herbs like cilantro and mint for a vibrant, fresh flavor in the dressing.
- For extra crunch and texture, serve with sliced cucumber or additional fresh vegetables.
