Indulge in a beautiful bowl of healthy goodness, what more could you ask for?
Ingredients:
For the Salmon:
4 Salmon fillets
1/4 cup Olive oil
2 tbsp Lime juice
2 tbsp Honey
1 tbsp Soy sauce
1/2 tsp Salt
For the Herbed Tahini:
1/3 cup Tahini
1/4 cup Olive oil
1 tbsp Lime juice
1/2 cup Packed cilantro and/or mint leaves
Salt, to taste
For the Bowls:
1 1/2 cups Cooked brown rice
1 Cucumber, sliced
Lime wedges, for serving
Instructions:
Preheat your oven to 400°F (200°C).
In a small bowl, whisk together the olive oil, lime juice, honey, soy sauce, and salt to make the marinade for the salmon.
Place the salmon fillets in a shallow dish and pour the marinade over them, ensuring they are well coated. Let them marinate for about 15-20 minutes.
While the salmon is marinating, prepare the herbed tahini. In a blender or food processor, combine the tahini, olive oil, lime juice, and packed cilantro and/or mint leaves. Blend until smooth. Season with salt to taste and set aside.
Cook the brown rice according to package instructions and set aside.
Heat a large oven-safe skillet over medium-high heat. Add the sesame oil.
Once the skillet is hot, add the marinated salmon fillets, skin-side down. Sear for 2-3 minutes until browned.
Transfer the skillet to the preheated oven and bake for 8-10 minutes, or until the salmon is cooked through and flakes easily with a fork.
While the salmon is baking, assemble the bowls. Divide the cooked brown rice among serving bowls. Top each bowl with cucumber slices.
Once the salmon is done, remove it from the oven and place one fillet on top of each rice bowl.
Drizzle the herbed tahini over the salmon and rice bowls.
Garnish with additional cilantro and/or mint leaves, if desired. Serve with lime wedges on the side.
Enjoy your delicious Crunchy Brown Rice Bowls with Salmon and Herbed Tahini!
Crunchy Brown Rice Bowls with Salmon and Herbed Tahini
Equipment
- Large Skillet (oven-safe) (I prefer cast-iron, it goes from stove/oven to table)
- Food Processor (Multi-functional)
Ingredients
For the Salmon:
- 4 Salmon fillets
- 1/4 cup Olive oil
- 2 tbsp Lime juice
- 2 tbsp Honey
- 1 tbsp Soy sauce
- 1/2 tsp Salt
For the Herbed Tahini:
- 1/3 cup Tahini
- 1/4 cup Olive oil
- 1 tbsp Lime juice
- 1/2 cup Packed cilantro and/or mint leaves
- Salt to taste
For the Bowls:
- 1 1/2 cups Cooked brown rice
- 1 Cucumber sliced
- Lime wedges for serving
Instructions
- Preheat your oven to 400°F (200°C).
- In a small bowl, whisk together the olive oil, lime juice, honey, soy sauce, and salt to make the marinade for the salmon.
- Place the salmon fillets in a shallow dish and pour the marinade over them, ensuring they are well coated. Let them marinate for about 15-20 minutes.
- While the salmon is marinating, prepare the herbed tahini. In a blender or food processor, combine the tahini, olive oil, lime juice, and packed cilantro and/or mint leaves. Blend until smooth. Season with salt to taste and set aside.
- Cook the brown rice according to package instructions and set aside.
- Heat a large oven-safe skillet over medium-high heat. Add the sesame oil.
- Once the skillet is hot, add the marinated salmon fillets, skin-side down. Sear for 2-3 minutes until browned.
- Transfer the skillet to the preheated oven and bake for 8-10 minutes, or until the salmon is cooked through and flakes easily with a fork.
- While the salmon is baking, assemble the bowls. Divide the cooked brown rice among serving bowls. Top each bowl with cucumber slices.
- Once the salmon is done, remove it from the oven and place one fillet on top of each rice bowl.
- Drizzle the herbed tahini over the salmon and rice bowls.
- Garnish with additional cilantro and/or mint leaves, if desired. Serve with lime wedges on the side.
- Enjoy your delicious Crunchy Brown Rice Bowls with Salmon and Herbed Tahini!
