Description
This healthy salmon bowl recipe is a vibrant and nutritious weeknight meal, combining flaky baked salmon with a hearty brown rice base, fresh vegetables, and a creamy roasted red pepper and smoked paprika drizzle.
Ingredients
- 2 salmon fillets (approx. 150-180g each), skin on or off
- 15 ml (1 tbsp) olive oil
- Salt and freshly ground black pepper, to taste
- 160g (1 cup) uncooked brown rice
- 475 ml (2 cups) water
- 200g (1 cup) roasted red peppers (from a jar, drained, or freshly roasted and peeled)
- 60 ml (0.25 cup) tahini
- 30 ml (2 tbsp) fresh lime juice
- 5 ml (1 tsp) smoked paprika
- 1 garlic clove, minced
- 15 ml (1 tbsp) maple syrup
- 60–90 ml (0.25–0.33 cup) vegetable broth (or water, as needed)
- 120g (1 cup) shelled edamame (frozen, thawed and briefly steamed if desired)
- 0.5 medium cucumber, thinly sliced or diced
- 1 medium carrot, shredded or julienned
- 1 small avocado, sliced
- 15g (0.25 cup) fresh cilantro, finely chopped
Instructions
- Preheat Oven and Prepare Salmon: Preheat oven to 200 deg C (400 deg F). Pat salmon fillets dry with paper towels. Drizzle with olive oil and season generously with salt and black pepper. Place salmon on a parchment-lined baking sheet.
- Bake Salmon: Bake salmon for 12-15 minutes, or until cooked through and flakes easily with a fork, looking opaque.
- Cook Brown Rice: While salmon bakes, prepare the brown rice. In a medium saucepan, combine the brown rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 40-45 minutes, until water is absorbed and rice is tender. Remove from heat and let stand, covered, for 5 minutes before fluffing with a fork.
- Make Roasted Red Pepper Drizzle: While everything else is cooking, combine the drained roasted red peppers, tahini, lime juice, smoked paprika, minced garlic, maple syrup, and 60 ml (0.25 cup) of vegetable broth in a blender. Blend until completely smooth and creamy. If too thick, add the remaining 30 ml (0.125 cup) of vegetable broth, one tablespoon at a time, until it reaches a smooth, pourable consistency.
- Prepare Fresh Toppings: Thaw edamame (if frozen) by rinsing under warm water or steaming briefly. Slice the cucumber, shred the carrot, and slice the avocado.
- Assemble and Serve Bowls: Divide the cooked brown rice between two wide, shallow ceramic bowls. Arrange distinct sections of edamame, cucumber slices, shredded carrots, and avocado slices around the salmon. Generously drizzle the Roasted Red Pepper and Smoked Paprika Drizzle over the salmon and vegetables. Sprinkle chopped cilantro over the top for garnish.
Notes
If your drizzle separates after blending, add a tiny splash more broth and blend again briefly. Store any leftovers in an airtight container in the refrigerator for up to 2-3 days.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking, Stovetop, Blending, Assembly
- Cuisine: General
Nutrition
- Serving Size: 1 bowl (approx. 600 g)
- Calories: 1258 calories
- Sugar: 8 g
- Sodium: 350 mg
- Fat: 62 g
- Saturated Fat: 8 g
- Unsaturated Fat: 54 g
- Trans Fat: 0 g
- Carbohydrates: 112 g
- Fiber: 17 g
- Protein: 59 g
- Cholesterol: 90 mg