Description
This Salmon Rice Bowl recipe from Stacie’s first cookbook, Make It Easy, is a favorite in both of our houses. You can use leftover salmon or cook it fresh. If you cook it fresh, there are instructions in the recipe for making it sesame crusted for a little extra zing.
Ingredients
For the rice bowls:
2 cups uncooked rice
1/4 cup mirin (optional)
Salt, to taste
4 fillets Sesame Crusted Salmon (below)
2 ripe avocados, halved, pitted, and cut into 1/2-inch cubes or 1/2-inch-thick slices
1 cup chopped watercress or baby arugula
Chopped fresh cilantro, for garnish
For the dressing:
1 teaspoon minced garlic
1/4 cup rice vinegar
1 teaspoon lime zest
1 tablespoon plus 1 teaspoon freshly squeezed lime juice
1/2 cup neutral oil, such as grapeseed or canola
1 tablespoon reduced-sodium soy sauce
1 1/2 teaspoon minced fresh ginger
1 teaspoon Dijon mustard
3/4 teaspoon honey
Sesame-Crusted Salmon:
4 6-ounce salmon fillets
Salt, to taste
Freshly ground black pepper, to taste
1/2 cup toasted seasme seeds
All-natural cooking spray
Instructions
- Cook the rice according to the package instructions. While still hot, toss with the mirin, if using, and season with salt to taste.
- Divide the seasoned rice among four large bowl. Top with the salmon fillets, one for each bowl. Top with the avocado, watercress, and cilantro.
- Add all of the dressing ingredients to a jar, seal and shake. Drizzel the dressing over everything and serve immediately.
Sesame-Crusted Salmon
- Preheat the oven to 425˚F. Pat the salmon fillets dry with paper towels and season generously with salt and pepper.
- Pour the sesame seeds onto a plate and press the salmon, flesh side down, onto them. Repeat as necessary to coat the entire surface of the fillet. Place skin side down on a baking sheet and lightly spray the sesame seed crust with cooking oil.
- Roast the salmon for 13 to 15 minutes, depending on their thickness and your desired doneness. Serve immediately.