Simple, easy to make and packed with flavor and texture. Loaded with sweet honey glazed salmon, golden brown rice and a creamy herbed tahini dressing.
Make the herbed tahini dressing: The dressing can be made in advance and stored in the fridge for up to five days. It’s super simple, just tahini, olive oil, lime juice, a bit of honey and some fresh cilantro and mint. Everything goes into a food processor or high speed blender along with a little water to thin it out. When refrigerated, the dressing will become quite thick, so let it sit on the counter for a bit before serving.
Make the crunchy rice: I like to start cooking the rice right away as it takes the longest to cook. The key here is to use cooked, preferably chilled brown rice. You’ll want to use a skillet with a large surface area for maximum crispiness. Let the skillet heat up for a few minutes over medium high heat, then add your oil. I like to use an oil with a high smoke point, such as avocado oil. Tilt the pan so the oil covers the bottom and add the rice. Use a spatula to firmly press it down into an even layer. Cook the rice, undisturbed over medium high heat for about 10-15 minutes.
To make sure it’s ready, you can use your spatula to lift up a small section to check if a deep golden brown crust has formed. Turn off the heat and let the rice sit for another five minutes or so before running the spatula along the bottom and flipping the rice onto a plate. You can also leave it in the pan to stay warm and then flip it when everything else is ready.
Broil the salmon: While the rice cooks, get started on the salmon. The glaze is just honey, lime juice, a little sesame oil and soy sauce. Brush that over top and broil the salmon about six inches away from the heating element for about 10-15 minutes. When it’s ready, the top will be a dark caramel color and a bit charred on the edges. It should also flake easily when pierced with a fork.
Assemble the bowls: divide the crunchy brown rice among bowls and top with a filet of salmon along with some sliced cucumber and a drizzle of tahini dressing. Everything is best served fresh. Enjoy!
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 over each piece of salmon. Broil for 10-15 minutes until the salmon is browned and flakes apart.
To make the crunchy rice, heat 1/4 cup oil in 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 you see a golden crust start to form on the sides. Run the spatula along the bottom of the pan and carefully flip the rice onto a plate.
To make the herbed tahini, place tahini. olive oil, lime juice honey and salt in a high speed blender. Blend until smooth. Add in herbs plus 1/2 cup water and blend again. If it still seems too thick, add another 1/4-1/2 cup of water until the desired consistency is reached.
To serve, divide the crunchy rice among bowls, top with salmon, sliced cucumber and a squeeze of fresh lime juice.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (969g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 2999 | ||
Calories from Fat: 2460 (82%) | ||
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Amt Per Serving | % DV | |
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Total Fat 273.4g | 364 % | |
Saturated Fat 36.1g | 181 % | |
Monounsaturated Fat 83.4g | ||
Polyunsanturated Fat 140.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 116.7mg | 4 % | |
Potassium 1920.8mg | 51 % | |
Total Carbohydrate 132.9g | 39 % | |
Dietary Fiber 18.7g | 75 % | |
Sugars, other 114.2g | ||
Protein 27.5g | 39 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2999
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