Description
Flavorful Salmon Brown Rice Bowls with colorful veggies and creamy avocado crema for a healthy and satisfying meal.
Ingredients
Scale
- 2 (6-ounce) salmon fillets, skin on or off
- 2 tablespoons olive oil
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 1 clove garlic, minced
- 1/2 teaspoon grated ginger
- 1/4 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- 1 cup brown rice
- 2 cups water or broth
- 1/2 teaspoon salt
- 1 tablespoon olive oil
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 zucchini, thinly sliced
- 1/2 red onion, thinly sliced
- 1 cup broccoli florets
- Salt and pepper to taste
- 1 ripe avocado
- 1/4 cup Greek yogurt or sour cream
- 2 tablespoons lime juice
- 1 tablespoon water (or more, to thin)
- 1/4 teaspoon salt
- 1/4 teaspoon garlic powder
- Sesame seeds
- Chopped green onions
- Sriracha or chili garlic sauce
Instructions
- Prepare the Brown Rice: Rinse the brown rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed brown rice, water (or broth), and salt. Bring to a boil over high heat. Reduce heat to low, cover tightly, and simmer for 45-50 minutes, or until the rice is tender and the water is absorbed. Do not lift the lid during cooking. After 45-50 minutes, check the rice. If all the water is absorbed and the rice is tender, remove from heat and let sit, covered, for 10 minutes. Fluff with a fork before serving.
- Marinate the Salmon: In a small bowl, whisk together the olive oil, soy sauce, honey, sesame oil, minced garlic, grated ginger, and red pepper flakes (if using). Place the salmon fillets in a shallow dish or resealable bag. Pour the marinade over the salmon, coating both sides. Marinate in the refrigerator for at least 15 minutes, or up to 30 minutes.
- Cook the Salmon: Heat a large skillet over medium-high heat. If your salmon has skin on, you can cook it skin-side down first for extra crispy skin. Remove the salmon from the marinade and place it in the hot skillet. Discard the remaining marinade. Cook the salmon for 4-6 minutes per side, or until it is cooked through and flakes easily with a fork. Season with salt and pepper to taste.
- Prepare the Veggies: Heat the olive oil in a large skillet or wok over medium-high heat. Add the sliced red bell pepper, yellow bell pepper, zucchini, and red onion to the skillet. Cook for 5-7 minutes, stirring occasionally, until tender-crisp. Add the broccoli florets and cook for another 3-5 minutes, or until the broccoli is tender-crisp and the vegetables are slightly browned. Season with salt and pepper to taste.
- Make the Avocado Crema: In a food processor or blender, combine the avocado, Greek yogurt (or sour cream), lime juice, water, salt, and garlic powder. Blend until smooth and creamy. Add more water, 1 tablespoon at a time, if needed to reach your desired consistency. Taste and adjust the seasoning as needed.
- Assemble the Bowls: Divide the cooked brown rice evenly among bowls. Top with the sautéed vegetables. Flake the cooked salmon into bite-sized pieces and arrange it on top of the vegetables. Drizzle the avocado crema over the salmon and vegetables. Garnish with sesame seeds, chopped green onions, and sriracha or chili garlic sauce (if desired). Serve immediately.
Notes
- Rinsing the brown rice before cooking helps prevent it from becoming too sticky.
- Do not lift the lid while the brown rice is simmering. This allows the steam to cook the rice properly.
- Be careful not to overcook the salmon, as it will become dry.
- Feel free to substitute the vegetables with your favorites. Roasting the vegetables is also a great option.
- If you don’t have Greek yogurt or sour cream for the avocado crema, you can use mayonnaise as a substitute, but the flavor will be slightly different.
- Prep Time: 20 minutes
- Cook Time: 55 minutes