Description
These Crunchy Brown Rice Salmon Bowls with Herbed Tahini Dressing are a delightful balance of textures and flavors. Crispy broiled salmon sits atop a bed of crunchy brown rice, all drizzled with a creamy herbed tahini dressing. Fresh cucumber adds a cool crunch to complete this delicious and nutritious meal.
Ingredients
Units
Scale
For the Salmon:
- 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
For the Crunchy Brown Rice:
- 1 1/2 cups cooked brown rice, chilled
- 1/4 cup oil
For the Herbed Tahini:
- 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
Instructions
- Preheat the broiler and prepare the salmon: Place the salmon filets on an oiled sheet pan. In a small bowl, whisk together honey, soy sauce, lime juice, and sesame oil. Brush the mixture over each piece of salmon. Broil for 10-15 minutes until browned and flakes apart.
- Make the Crunchy Brown Rice: Heat oil in a pan over medium-high heat. Press the brown rice into the pan and cook uncovered for 15-20 minutes until a golden crust forms. Flip the rice onto a plate.
- Prepare the Herbed Tahini: Blend tahini, olive oil, lime juice, honey, and salt until smooth. Add in herbs and water, blending until desired consistency.
- Serve: Divide the crunchy rice among bowls, top with salmon, sliced cucumber, and a squeeze of fresh lime juice.
Notes
- For extra flavor, sprinkle toasted sesame seeds over the bowls before serving.
- This dish is best enjoyed fresh but can be stored in the refrigerator for up to 2 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 8g
- Sodium: 560mg
- Fat: 24g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 50mg
