Description
This Crunchy Brown Rice Salmon Bowl features perfectly broiled salmon glazed with a sweet and tangy honey-soy mixture, served over crispy golden brown rice and accompanied by fresh cucumber slices. The dish is elevated with a creamy, herbed tahini dressing that adds a vibrant, nutty flavor enhanced by fresh cilantro or mint. Ideal for a nutritious and satisfying meal ready in just 35 minutes.
Ingredients
Scale
Salmon and Marinade
- 4 salmon filets (about 6 oz each)
- 2 tbsp honey
- 1 tbsp soy sauce
- 2 tsp lime juice
- 1 tsp sesame oil
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 thin the dressing
Garnish
- Sliced cucumber for serving
- Fresh lime wedges for additional squeezing (optional)
Instructions
- Preheat the broiler and prepare the salmon: Preheat your oven’s broiler on high. Place the salmon filets skin-side down on a lightly oiled sheet pan to prevent sticking. In a small bowl, whisk together honey, soy sauce, lime juice, and sesame oil to create the glaze.
- Glaze and broil salmon: Brush the honey-soy glaze generously over each piece of salmon. Place under the broiler and cook for 10-15 minutes, until the salmon is nicely browned on top and flakes easily with a fork. Keep a close eye to prevent burning.
- Cook the crunchy brown rice: In a skillet or frying pan, heat 1/4 cup of oil over medium-high heat. Add the chilled cooked brown rice, pressing it down firmly with a spatula to form an even layer. Cook, uncovered, for 15-20 minutes until the bottom forms a golden, crispy crust. Carefully flip the rice onto a plate to crisp the other side as desired.
- 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 leaves, and enough water to adjust consistency, then blend again until well combined and creamy.
- Assemble the bowls: Divide the crunchy brown rice evenly into serving bowls. Top each with a broiled salmon filet, several slices of fresh cucumber, and a drizzle or dollop of the herbed tahini dressing. Finish with an optional squeeze of fresh lime juice for added brightness.
Notes
- Use chilled cooked brown rice to achieve the best crispy crust during frying.
- Adjust the herbs in the tahini dressing to your taste; mint adds freshness while cilantro offers a more robust herbal note.
- Keep a close eye on the salmon while broiling to avoid overcooking or burning the glaze.
- The crispy rice can be served on one side instead of flipping it if you prefer a single crunchy layer.
- This recipe pairs well with additional fresh vegetables or a light salad for extra crunch and nutrition.
