Description
These Crunchy Brown Rice Salmon Bowls feature perfectly broiled salmon glazed with a sweet and tangy sauce, served over a golden, crispy brown rice base and paired with a vibrant herbed tahini dressing. Fresh cucumber adds a refreshing crunch, making this wholesome meal a delightful combination of textures and flavors in just 35 minutes.
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
Crunchy Brown Rice
- 1 1/2 cups cooked brown rice, chilled
- 1/4 cup oil (vegetable or canola oil recommended)
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 leaves
- Water as needed to adjust consistency
To Serve
- Sliced cucumber
- Fresh lime wedges (optional)
Instructions
- Preheat the broiler and prepare the salmon: Set your oven broiler to high and position the oven rack about 6 inches from the heat source. Place the salmon filets skin-side down on an oiled sheet pan to prevent sticking. In a small bowl, whisk together honey, soy sauce, lime juice, and sesame oil until well combined. Brush this glaze generously over each salmon piece.
- Broil the salmon: Place the sheet pan under the broiler for 10-15 minutes. Watch closely and cook until the salmon is browned on top and flakes easily with a fork, indicating it’s cooked through. Remove from oven and let rest briefly.
- Make the crunchy brown rice: Heat the 1/4 cup of oil in a large nonstick skillet over medium-high heat. Once hot, spread the cooked, chilled brown rice evenly into the pan. Press it down firmly with a spatula or spoon and allow it to cook uncovered for 15-20 minutes, or until a golden, crispy crust forms on the bottom. Flip the rice onto a plate to reveal the crunchy side.
- Prepare the herbed tahini dressing: In a blender or food processor, combine the tahini, olive oil, lime juice, honey, and salt. Blend until smooth and creamy. Add the packed cilantro and/or mint leaves along with small amounts of water as needed, blending again until the dressing reaches your desired consistency.
- Assemble and serve the bowls: Divide the crispy brown rice evenly among four bowls. Top each with a broiled salmon filet, sliced cucumber for freshness, and a generous drizzle of the herbed tahini dressing. Finish with a squeeze of fresh lime juice for a bright, zesty finish. Serve immediately.
Notes
- Use chilled, cooked brown rice for best results when making the crunchy crust to prevent sticking and promote browning.
- Adjust the herbs in the tahini dressing according to your preference; mint provides a bright, fresh note while cilantro adds earthiness.
- Keep a close eye on the salmon while broiling as cooking times may vary depending on your oven’s broiler strength.
- Try substituting the salmon with other firm fish fillets if desired.
- This dish pairs well with steamed greens or a light salad for added veggies.
