Salmon Brown Rice Power Bowl
Quick answer
- Total time
- 35 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Brown rice is topped with pan-seared salmon, blanched spinach, shredded carrot and avocado, then dressed with soy sauce, lemon juice and sesame oil.
Read more
Against the chewy rice, the salmon is cooked only until its center is still faintly translucent and stays moist.
Ingredients
Instructions
- 1
Pat 240g salmon thoroughly dry and let it stand for 5 minutes so the surface dries.
A dry surface splatters less and browns more evenly in the pan.
- 2
Blanch the 70 g spinach in boiling water for 20 to 30 seconds, just until it wilts, then cool it immediately in cold water.
Squeeze it dry firmly, but loosen the leaves so they do not clump.
- 3
Cut the 70 g carrot into thin julienne strips, and slice the avocado just before serving.
To limit browning, do not leave the cut avocado exposed for a long time.
- 4
Mix 1.5 tablespoons soy sauce, 1 tablespoon lemon juice, and 1 teaspoon sesame oil until the sauce looks even.
Stir it again before drizzling so it coats the warm rice instead of pooling.
- 5
Place the salmon in a pan heated over medium heat and sear it for 4 to 5 minutes per side.
Stop when the edges turn opaque but the center still looks slightly translucent, which keeps the flesh moist.
- 6
Spread the 300 g cooked brown rice in a bowl, then arrange the spinach, carrot, avocado, and salmon on top.
Drizzle the sauce evenly over everything and serve right away while the rice is warm.
Use-up ingredient planner
Turn these ingredients into two more meals
The overlap excludes basic seasonings. Open the next recipe and your selected dishes will stay with you.
Brown Rice Buddha Bowl
cooked brown rice, carrot
Korean Glass Noodle Stir-fry
spinach, carrot
Korean Beef Japchae (Soy-Marinated Beef Glass Noodle Stir-Fry)
spinach, carrot