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.
- 1 cup dry rice of any type (or couscous for a quicker meal)
- 1 recipe Tahini Dressing or Miso Dressing
- 1 pound wild caught salmon fillets, skin on*
- Olive oil
- Kosher salt and fresh ground pepper
- 1 1/2 pounds fresh broccoli, stem on (about 3 large heads or 6 heaping cups florets)
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon 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.
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Keywords: Salmon bowl, Salmon bowl recipe, Salmon rice bowl