Description
Enjoy a delicious and nutritious meal with these Crunchy Brown Rice Salmon Bowls topped with a flavorful Herbed Tahini Dressing. Packed with wholesome ingredients and vibrant flavors, this Mediterranean-inspired dish is perfect for a satisfying lunch or dinner.
Ingredients
Scale
Salmon Bowls:
- 2 cups cooked brown rice
- 2 (6-ounce) salmon fillets
- 1 tablespoon olive oil
- Salt and black pepper to taste
- 1 cup shredded red cabbage
- 1 cup cucumber, thinly sliced
- 1 large carrot, julienned or shredded
- 1/4 cup toasted sliced almonds
- 2 tablespoons sesame seeds
- 1/4 cup fresh cilantro or parsley, chopped
Herbed Tahini Dressing:
- 1/4 cup tahini
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- 1 tablespoon water (plus more to thin if needed)
- 1 clove garlic, minced
- 1 tablespoon chopped fresh dill or parsley
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F: Place salmon fillets on a parchment-lined baking sheet. Drizzle with olive oil and season with salt and pepper. Bake for 12–15 minutes or until cooked through and flaky.
- Prepare the tahini dressing: Whisk together tahini, lemon juice, olive oil, water, garlic, and herbs until smooth. Adjust consistency with more water if needed.
- Assemble the bowls: In serving bowls, divide brown rice, top with cabbage, cucumber, carrots, almonds, sesame seeds, and flaked salmon. Drizzle with tahini dressing and garnish with fresh herbs.
- Serve: Enjoy warm or at room temperature.
Notes
- Swap brown rice for quinoa or farro if desired.
- The tahini dressing can be made ahead and refrigerated for up to 5 days.
- For added crunch, consider including sliced radishes or roasted chickpeas.
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 3g
- Sodium: 310mg
- Fat: 29g
- Saturated Fat: 4g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 6g
- Protein: 36g
- Cholesterol: 60mg
