Description

This crunchy brown rice bowl with honey-glazed salmon, crispy rice, and creamy herbed tahini dressing is a flavor-packed, healthy meal that’s perfect for any day of the week. The combination of savory, sweet, and fresh elements makes it irresistible, offering a satisfying balance of textures and flavors.

Ingredients

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

1 1/2 cups cooked brown rice, chilled

1/4 cup oil

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

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Instructions

Preheat the broiler and 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 the salmon for 10-15 minutes until browned and the fish flakes apart easily with a fork.
For the crunchy rice, heat 1/4 cup oil in a pan over medium-high heat until shimmering. Use a spatula to press the brown rice into the pan. Cook uncovered for 15-20 minutes, until a golden crust forms on the sides of the rice. Carefully flip the rice onto a plate.
For the herbed tahini, place tahini, olive oil, lime juice, honey, and salt in a high-speed blender. Blend until smooth. Add in the herbs and 1/2 cup of water, then blend again. If the dressing is too thick, add an additional 1/4-1/2 cup of water to achieve the desired consistency.
To serve, divide the crunchy rice among bowls, top with the broiled salmon, sliced cucumber, and a squeeze of fresh lime juice.

Notes

Vegetarian Version: Swap the salmon for roasted vegetables like sweet potatoes, cauliflower, or chickpeas for a plant-based alternative.
Rice Options: Try using other grains like quinoa or farro in place of brown rice for a different texture and flavor.
Add-ins: Top the bowl with avocado slices, pickled onions, or a sprinkle of sesame seeds for extra flavor and texture.
Storage: Store the cooked salmon, rice, and tahini dressing separately in airtight containers in the fridge for up to 3 days.
Reheating: To reheat, gently warm the rice in a pan over medium heat until crispy again. Warm the salmon in the oven at 350°F for about 5-10 minutes or until heated through. The tahini dressing can be stored at room temperature or refrigerated, and should be stirred before using as it may thicken.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Main Dish
Method: Broiling, Pan-frying, Blending
Cuisine: Global

Nutrition

Serving Size: 1 bowl
Calories: 450
Sugar: 9g
Sodium: 460mg
Fat: 22g
Saturated Fat: 3g
Unsaturated Fat: 17g
Trans Fat: 0g
Carbohydrates: 39g
Fiber: 4g
Protein: 30g
Cholesterol: 60mg