Description
Enjoy a delicious and nutritious Crunchy Brown Rice Salmon Bowl topped with a flavorful Herbed Tahini Dressing. This recipe features perfectly broiled salmon glazed with a honey-soy mixture, crispy pan-fried brown rice, and a creamy, herb-filled tahini sauce, served alongside refreshing cucumber slices for a balanced and satisfying meal.
Ingredients
For the Salmon
- 4 salmon filets (about 6 oz each)
- 2 tbsp honey
- 1 tbsp soy sauce
- 2 tsp lime juice
- 1 tsp sesame oil
For the Brown Rice
- 1 1/2 cups cooked brown rice, chilled
- 1/4 cup oil (for frying)
For the Herbed Tahini Dressing
- 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
- Water, as needed for desired consistency
Additional
- Sliced cucumber for serving
- Fresh lime wedges for serving
Instructions
- Preheat the broiler and prepare the salmon: Set your oven broiler to high and position a rack about 6 inches from the heat source. Line a sheet pan with oil to prevent sticking. In a small bowl, whisk together 2 tablespoons honey, 1 tablespoon soy sauce, 2 teaspoons lime juice, and 1 teaspoon sesame oil to make the glaze.
- Broil the salmon: Place the salmon filets skin-side down on the oiled sheet pan. Brush the honey-soy glaze evenly over the top of each filet. Broil the salmon for 10 to 15 minutes, or until it is nicely browned on top and flakes easily with a fork.
- Make the crunchy brown rice: Heat 1/4 cup of oil in a large skillet over medium-high heat. Once hot, add the chilled brown rice, pressing it firmly into the pan to form an even layer. Cook uncovered for 15 to 20 minutes, without stirring, until the rice develops a golden and crispy crust on the bottom.
- Flip the rice: Carefully invert the skillet or use a large plate to flip the rice onto it, crisping the other side if desired, or serve it as is with a crusty base.
- Prepare the herbed tahini dressing: In a blender or food processor, combine 1/3 cup tahini, 2 tablespoons olive oil, juice from 1 lime, 1 tablespoon honey, and 1/2 teaspoon salt. Blend until smooth. Add the packed cilantro and/or mint and blend again. Add water gradually until you reach a creamy, pourable consistency.
- Assemble the bowls: Divide the crunchy brown rice evenly among four bowls. Top each bowl with one broiled salmon filet, arranged nicely. Add sliced cucumber on the side and drizzle generously with the herbed tahini dressing. Finish with a squeeze of fresh lime juice for brightness.
Notes
- Ensure the brown rice is chilled to help it crisp up better when pan-fried.
- Use fresh herbs like cilantro or mint based on your preference for the herbed tahini dressing.
- If you prefer a less intense tahini flavor, adjust the amount of tahini and add more water or olive oil.
- For a gluten-free option, replace soy sauce with tamari or coconut aminos.
- Cook the rice crust on medium-high heat for the best crunch without burning.
