Description
A wholesome and flavorful meal featuring crispy brown rice topped with caramelized broiled salmon, fresh cucumber slices, and a creamy herbed tahini dressing. This recipe combines textures and vibrant flavors perfect for a nutritious and satisfying lunch or dinner.
Ingredients
Scale
Salmon and Marinade
- 4 pieces Salmon Filets (can be swapped with cod or chicken for variety)
- 2 tbsp Honey (substitute agave syrup for a vegan option)
- 2 tbsp Soy Sauce (use tamari for a gluten-free option)
- 2 tbsp Lime Juice (lemon juice works as an alternative)
- 1 tbsp Sesame Oil (can replace with any neutral oil)
Crispy Brown Rice
- 4 cups Chilled Cooked Brown Rice (any type of cooked grain like quinoa also works)
- 2 tbsp Oil (avocado or other high smoke point oil; canola and grapeseed oil can be used instead)
Herbed Tahini Dressing
- 1/2 cup Tahini (peanut butter or sunflower seed butter makes a nut-free alternative)
- 2 tbsp Olive Oil (can be omitted for a lighter version)
- 2 tbsp Lime Juice
- 2 tbsp Honey
- Salt to taste
- Water (to reach desired consistency)
- 1/4 cup Fresh Cilantro and/or Mint (try parsley or basil for a different taste)
Additional Toppings
- 1 cup Cucumber (substitute with avocado or radishes for a unique twist)
Instructions
- Prepare Herbed Tahini Dressing: In a blender, combine tahini, olive oil, lime juice, honey, and salt. Blend until smooth, then gradually add water to adjust the dressing to your preferred consistency. Refrigerate for up to five days to allow flavors to meld.
- Cook Crispy Rice: Heat the high smoke point oil in a large skillet over medium-high heat. Press the chilled cooked brown rice firmly into the skillet to form an even layer. Cook undisturbed for 10-15 minutes until the rice forms a deep golden crust. Let it rest briefly before flipping onto a plate to maintain the crust.
- Broil Salmon: Preheat the oven broiler. In a small bowl, mix honey, soy sauce, lime juice, and sesame oil. Place salmon fillets on a greased sheet pan and brush them generously with the marinade mixture. Broil the salmon 10-15 minutes or until caramelized on top and flaky inside.
- Assemble Bowls: Divide the crispy rice evenly among four bowls. Top each with a broiled salmon filet and sliced cucumbers. Drizzle the herbed tahini dressing over the contents of each bowl. Serve immediately and enjoy the fresh, vibrant flavors.
Notes
- Substitute salmon with cod or chicken for variety.
- Replace honey with agave syrup for a vegan-friendly version of the dressing.
- Use tamari instead of soy sauce to make the recipe gluten-free.
- If you prefer a nut-free tahini dressing, use peanut butter or sunflower seed butter as alternatives.
- Cooked grains like quinoa can be swapped with brown rice for a different texture.
- The crispy rice is best served fresh to maintain its crunch.
- The herbed tahini dressing can be refrigerated for up to five days.
