Salmon and Brown Rice Bowl
A nutritious, omega-3 rich bowl with pan-seared salmon fillet over fluffy brown rice, topped with steamed broccoli, edamame, sliced avocado and a sesame-soy dressing. Great for meal prep.
Prep
10m
Cook
30m
Diff.
Eas
Serves
2
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Ingredients
Fish, salmon, Atlantic, farm raised, raw
2 fillets
Rice, brown, long-grain, raw (Includes foods for USDA's Food Distribution Program)
¾ cup uncooked
Avocado, raw
1 medium, sliced
Broccoli, raw
cut into florets
Soy sauce, reduced sodium, made from hydrolyzed vegetable protein
2 tablespoons
Oil, sesame
1 tablespoon
Seeds, sesame seeds, whole, dried
to garnish
Lemon juice, raw
juice of ½ lemon
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Instructions
Cook the brown rice according to packet instructions (usually 25–30 minutes). Keep warm.
Steam the broccoli florets for 4–5 minutes until just tender. Set aside.
Pat the salmon dry and season both sides with salt and pepper.
Heat a little oil in a non-stick pan over medium-high heat. Cook salmon skin-side down for 4 minutes until the skin is crisp.
Flip and cook for a further 2–3 minutes until just cooked through. The flesh should flake easily.
Make the dressing: whisk together soy sauce, sesame oil, rice vinegar, and a squeeze of lemon juice.
Divide the cooked rice between two bowls.
Top each bowl with broccoli, a salmon fillet, edamame and sliced avocado.
Drizzle the sesame-soy dressing over everything and finish with sesame seeds.
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