salmon bowl

Mediterranean salmon bowl - a healthy easy dinner recipe that is full of flavor, super satisfying and ready in around 30 minutes. To make this low-carb / keto use this low-carb hummus instead of regular hummus.

Mediterranean Salmon Bowl | Low-Carb / Keto Option

salmon filet

tsp basil, dry

tsp crushed red pepper

garlic cloves,

broccoli florets

olive oil

lettuce, chopped

purple cabbage, chopped

basil leaves

feta cheese, crumbled

lemon juice

olives, pitted

hummus

Rub the salmon with the dried basil, crushed...

Rub the salmon with the dried basil, crushed red pepper flakes, and 1 clove garlic. Let it sit like that for a few minutes while you're making the broccoli and the salad.

For the salad chop the cabbage and massage...

For the salad chop the cabbage and massage it in a bowl with the lemon juice. Then add the lettuce, basil, olive oil, feta cheese and 1 clove of minced garlic. Mix everything well together and add salt and pepper if needed. I didn't need to do it, because the feta was very salty. You can also make the hummus, if you haven't made or bought any.

For the broccoli, I chopped the florets and...

For the broccoli, I chopped the florets and stirred them for 2 minutes in a non-stick pan with 1 Tbsp olive oil. Then I turned off the heat and covered with a lid for a few minutes.

After that, I took out the broccoli and...

After that, I took out the broccoli and added the salmon to the same pan, because I don't want to wash 3 pans for one meal. I cooked it at medium/medium high and covered with a lid, flipping half-way through. Now, you can use whole salmon filets, I had cut mine into a few chunks as you can see in the pictures. After 6-7 minutes the salmon is ready and you can start arranging the bowl.

At the bottom, we put the salad, then...

At the bottom, we put the salad, then add the olives, hummus, broccoli and in the middle the salmon. Add salt and pepper to taste and enjoy. This recipe makes 2 servings.

This salmon bowl recipe is the definition of a fast and easy dinner! Throw it all together with a killer sauce and prepare to be amazed.

Simple Salmon Bowl

dry rice of any type (or couscous

recipe Tahini Dressing

salmon

Olive oil

Kosher salt and fresh ground pepper

broccoli,

garlic powder

onion powder

dry mustard powder (optional)

Make the rice

Start the rice (go to How to Make Rice or Instant Pot Rice).

Mix the sauce

Make the Tahini Sauce or Miso Sauce (or make in advance and refrigerate). 

Broil the salmon**

Preheat the broiler to high. Place a large sheet of aluminum foil on a baking sheet and brush it with olive oil. Pat each piece of salmon dry and place it on the foil skin side down. Brush salmon with a bit of olive oil and sprinkle with 1/2 teaspoon kosher salt (evenly divided among the fillets) and fresh ground pepper. Broil 4 to 5 minutes for very thin salmon or 7 to 10 minutes for 1-inch thick salmon, until it’s just tender and pink at the center (the internal temperature should be between 125 to 130 degrees Fahrenheit in the center). 

Meanwhile, make the broccoli

Chop the broccoli into medium sized florets. In small bowl, mix together 1/4 cup water with the garlic powder, onion powder and mustard powder. Add 3 tablespoons olive oil to a large skillet and heat it on medium high heat. Add broccoli and 1/2 teaspoon kosher salt. Cook 2 to 3 minutes until starting to brown, stirring occasionally. Reduce heat to medium, and add the water and spices. Cook an additional 4 to 5 minutes until fork tender, stirring occasionally. Taste and add additional salt and black pepper as necessary. Serve immediately.

We were so obsessed with Emily Mariko's famous TikTok Salmon Rice Bowl that we had to write a recipe to never forget how it is made!

TikTok Salmon Rice Bowl

c. leftover rice

water

soy sauce

mayonnaise

Sriracha

avocado, sliced

c. kimchi

Scallions, thinly sliced for garnish

sesame seeds,

Seaweed snacks,

This viral TikTok salmon rice bowl is an internet sensation and once you taste it you'll know why. The flakey salmon, fluffy rice, and creamy, savory flavors of the sauces mixed together is enough to make your tastebuds rave. What's more, this recipe has just 4 steps and will take you less than 15 minutes to make!

Salmon Rice Bowl

Salmon Filet

Sushi Rice

Ice Cube

tbsp. Soy Sauce

Mayo

Sriracha Base Sauce

½ Avocado, sliced

Roasted Seaweed Snack

Cilantro

Place the salmon in the base of a bowl and shred with a fork.

Top with the rice and place an ice cube in the middle of the plate. Microwave until warm and mix until well combined.

Add the soy sauce, mayo, and sriracha and mix to combine.

Top with the sliced avocado, seaweed snack, and chopped cilantro.

I loved this as a quick healthy meal option. I used the dressing the next day on a salad, delicious.

Filled with so many good things I loved this.

Love this idea! I want to try making it with shrimp too.

I used chicken instead of salmon and it was great!!

Miso Soy Salmon Sashimi Bowl

250 g/1/2 lb fresh (sushi-grade) skinless salmon

capers

red onion, thinly sliced

cucumber, thinly sliced

sesame seeds

salt black pepper

tbsp sesame oil

tsp white miso

brown sugar

sushi rice,

Combine the ingredients for the miso dressing in...

Combine the ingredients for the miso dressing in a small bowl.

Using a sharp knife, slice the salmon against...

Using a sharp knife, slice the salmon against the grain into very thin slices. Arrange the slices on a bowl, overlapping them slightly.

Top with cucumber slices, sesame seeds, chives and...

Top with cucumber slices, sesame seeds, chives and red onion.

Drizzle with the miso dressing. Season lightly with...

Drizzle with the miso dressing. Season lightly with salt and pepper. Scatter the capers on top and serve with lemon wedges. Serve immediately!

Or serve as a healthy lunch or light...

Or serve as a healthy lunch or light dinner over sushi rice. So good!

Tip: Double the dressing to drizzle over rice.

A flavoursome and highly nutritious bowl, this sesame salmon bowl has sesame crusted salmon topping a delicious salad made from kale and edamame on a bed of black rice, all drizzled in sriracha mayo.

Sesame Salmon Bowl

avocado oil

black rice

Edamame (hulled)

radish (thinly sliced)

green onions

red cabbage (finely sliced)

kale (roughly chopped)

onions

white miso paste

tahini (hulled)

garlic (minced)

tamari

maple syrup

apple cider vinegar

sriracha

Preheat oven.

Preheat the oven to 180 degrees Celsius or 356 Fahrenheit.

Cook rice.

Rinse and strain the rice and then add to a large saucepan along with 2 cups of water. Bring to a boil. Boil until all of the water has been absorbed. Turn off the heat and leave the lid on and allow to steam for a minimum of 5 minutes.

Coat salmon.

Add sesame seeds to a shallow bowl. Brush the tops of the salmon steaks with a little avocado oil. Take the salmon and push it top side down into the sesame seeds to form a crust. Place the salmon crust side up, onto the greased pan. Repeat this step with all of the salmon steaks.

Bake salmon.

Place the salmon into the oven to bake for 15 minutes.

Add salad ingredients to bowl.

While the rice is cooking and salmon is baking make the salad, the miso tahini dressing and sriracha mayo. To make the salad add the kale, red cabbage, green onions, edamame and radish to a bowl and toss to combine.

Make miso dressing.

Add the miso paste, tahini, garlic and warm water to a medium bowl. Whisk until smooth.

Add the tamari, pure maple syrup, apple cider vinegar and avocado oil and whisk until smooth and creamy.

Pour the dressing over the salad and toss until well combined.

Miso Tahini Dressing

Make sriracha mayo.

In a small bowl whisk together the mayonnaise, sriracha sauce and lemon juice. Whisk until smooth

Serve.

To serve, divide the cooked rice among four bowls. Top with salad and sesame salmon. Drizzle with sriracha mayonnaise and serve.

Sriracha Mayo

Mediterranean-style salmon bowls with crispy rice and flaky, perfectly seasoned seared salmon.  Use your leftover cooked rice here, it will crisp up better with a little bit of fat and heat.  I used basmati rice, but you can use any rice of your choosing! And while these salmon rice bowls are flavorful enough without any sauces, a drizzle of ladolemono, vegan green goddess sauce, or tzatziki doesn&#39;t hurt!

Crispy Salmon Rice Bowl Recipe

oregano

Aleppo pepper or red pepper flakes

lemon

Extra virgin olive oil

Kosher salt

already cooked basmati rice

Greek yogurt

Ghee

baby bell peppers,

(trimmed,

cilantro

sun-dried tomatoes,

Feta cheese, (crumbled, optional)

In a medium mixing bowl, toss the salmon cubes with the spices, a large pinch of kosher salt, lemon zest, and a drizzle of good extra virgin olive oil. Put the salmon in the fridge for now or set it aside if you’re working fast on the rest.

In a medium mixing bowl, combine the cooked rice, yogurt, and ghee. Mix well until the rice is fully coated with the yogurt.

Heat about 2 tablespoons extra virgin olive oil in a large non-stick pan. Spread the rice mixture in the bottom of the pan in one single layer and let it cook for 3 minutes or so undisturbed. Check the bottom of the rice, and if it has begun to crisp and turn golden brown, you can mix it up with a wooden spoon. Manage your heat down to medium to make sure the rice does not burn. Let the rice cook for 2 to 3 minutes at a time, mixing it occasionally with your wooden spoon, and spreading it well, until the majority of the rice is crispy and golden brown (about 10 to 15 minutes in total).

While the rice is cooking, work on the toppings and the salmon. In another non-stick pan, heat 1 tablespoon extra virgin olive oil. Add the bell peppers and onions and season with kosher salt, cook over high heat for 3 to 5 minutes or until crispy. Remove the vegetables to a side plate for now.

In the same pan where you cooked the vegetables, heat a little bit more extra virgin olive oil over medium-high heat until shimmering. Add the salmon cubes, making sure each piece is touching the hot pan directly. Reduce the heat to medium and allow the salmon to cook undisturbed for 4 to 5 minutes or until the bottom is crispy and the middle flesh is looking more cooked, then turn over and cook for another 1 to 2 minute or so until it flakes easily at the touch of a fork.

Divide the crispy rice and salmon among 4 bowls. Top with the sauteed vegetables, fresh herbs, feta, and sun-dried tomatoes. If you like, add a drizzle of tahini green goddess sauce, tzatziki, or ladolemono to finish (optional).

This was so delicious and came together easily!

The recipe says zest and juice of one lemon, but I see on the video Suzy says only to use the zest. Is it a mistake on the recipe?

Delicious! Made it just as written! A real keeper! Made the Green Goddess dressing - it is fantastic in this,! Thank you!

This was seriously delicious.   I could taste the lemon in every bite of salmon.  Great way to use up my leftover frozen rice-this time I had Tumeric Brown Rice.  Cooking for one is sometimes a challenge but this recipe is perfect.  I'll add more peppers and scallions next time and use a different rice.  I think leftover lentils might work in place of rice.

I cooked this recipe today and it was delicious! My 2 year old toddler devoured the crispy rice and the salmon. I added broccoli to the vegetables and they were so good.  Easy and delicious.

Delicious! The crispy rice really makes this a wonderful dish. Very easy and quick to make once you have cooked rice.

Made this as a quick lunch today, I used shrimp instead of salmon, it was delicious!! Think I'll make it again, but for supper tomorrow night for hubby (with salmon this time). This will be a regular meal for sure. Thank you for all your great recipes!

This recipe is great! Even our kids, who never want to eat fish, loved the salmon! My daughter asked for seconds and our son, who never tries anything new and has sensory issues, actually ate the salmon. That is a big deal for us. Thank you!

This is the most amazing salmon dish, everyone loved it, will definitely be made again and again.  Had some green goddess sauce left over from this dish so last night made the green goddess chicken - also amazing. Thank you Suzy for all your recipes, I try a different one every day and have yet to find anything that I don’t like.  I even feel confident to make new dishes when we have guests as I know that they will turn out great😊

Loved it! Relatively easy to prep and cook and our whole crew loved it (4 kids under 5!). Making it again tonight for guest! Especially loved the lemon zest and the complexity of flavors from the herbs, feta, and sun dried tomatoes. Delicious.

https://content.jwplatform.com/videos/Z0EJxwqq.mp4

Pan-seared salmon, crispy basmati rice, and colorful vegetables!

An easy weeknight dinner recipe, these teriyaki salmon bowls are filled with nutrient-rich ingredients and the perfect homemade teriyaki sauce drizzled over broiled salmon filets.

Teriyaki Salmon Bowl (30 Minute Dinner)

(5-6 ounce) salmon filets

cooked brown rice

cucumber

edamame,

carrots

avocado,

green onions, thinly sliced

coconut aminos

honey

rice vinegar

sesame oil

garlic cloves, minced (1 tablespoon)

grated fresh ginger (or ½ teaspoon dried ginger)

cornstarch

water (to dissolve the cornstarch)

Sesame seeds (an optional garnish)

Place salmon filets in a shallow dish and set aside. 

Prepare the teriyaki sauce by combining the coconut aminos, honey, vinegar, sesame oil, garlic, and ginger. Whisk well to combine, making sure the honey has dissolved. 

Pour ⅓ cup of the teriyaki sauce over the salmon filets (saving the rest for later in the recipe).

Turn the filets over so that they are skin-side up and set aside while you prepare the cucumbers, carrots, and edamame. 

Preheat the oven on the broiler setting. 

While the broiler preheats, line a rimmed baking sheet with foil. Place the salmon filets on the baking sheet skin side down, discarding any leftover marinade. 

Broil for 7-8 minutes or until the fish flakes easily with a fork. 

While the salmon is broiling, add the remaining sauce to a small saucepan over medium-high heat and bring to a simmer.

In a small bowl, whisk together the cornstarch and 2 tablespoons of warm water until the cornstarch is dissolved and the liquid looks milky white. 

When the mixture in the saucepan is simmering, gently whisk in the cornstarch slurry and return the combined sauce and cornstarch mixture to a simmer, stirring occasionally.

Continue to heat for 3-4 minutes, or until the sauce has thickened. 

To serve, place ¾ cup rice in each of 4 shallow bowls or plates and top with salmon.

Divide the cucumbers (½ cup), carrots (¼ cup), edamame (¼ cup), and avocado in each bowl. 

Drizzle each bowl with 2 tablespoons of teriyaki sauce and sprinkle with sliced green onions (also referred to as scallions) and sesame seeds, if using.

Delicious as written, but could you bake this dish in the oven?

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