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Rice Bowl with Salmon and Broccoli
- Total Time: 1 hour
- Yield: Serves 4
Description
HoneySalt and Olive all-purpose seasoned salmon along with baked broccoli, and mushrooms top fluffy whole grain basmati rice. A second round of toppings including fermented (or fresh) ginger, diced avocado, and a squeeze of lemon elevate the already gourmet flavor.
This recipe includes extra rice for leftovers or very hungry people.
Ingredients
Units
Scale
For the Rice:
- 2 cups brown basmati rice
- 3 1/2 cups filtered water
- 2 teaspoons sea salt
Fish and Vegetables:
- 4 5-7-ounce wild salmon portions
- 2 teaspoons HoneySalt and Olive all-purpose season salt
- 1/3 teaspoon mesquite powder
- Pinch of hing
- 4 teaspoons olive oil, divided
- 4 cups small frozen broccoli florets
- 1 cup sliced button mushrooms (packed tight)
- 1 tablespoon olive oil
- 1/2 teaspoon apple cider vinegar
- 1/2 teaspoon sea salt
Toppings:
- Grated fresh or fermented ginger
- Diced avocado
- Lemon wedge
Instructions
- Soak 2 cups brown basmati rice in filtered water overnight (optional and recommended).
- The next day, bring 3 1/2 cups water and 2 teaspoons sea salt to a boil in a small pan.
- In the meantime, rinse the rice (even if you soaked it overnight), drain it, and toast it in a large, dry heavy-bottomed Dutch oven until it smells fragrant.
- Once the rice looks dry and slightly translucent pour the boiling water in. Reduce the heat to a simmer and cover the pan with a tight-fitting lid. Simmer for 50-60 minutes, or until no water remains.
- Ten minutes before the rice finishes, set 4 5–7-ounce salmon portions on a large rimmed baking sheet.
- When the rice finishes, remove it from the heat, set aside, and let it sit covered.
- Mix 2 teaspoons all-purpose season salt, 1/3 teaspoon mesquite powder, and a pinch of hing in a small dish. Sprinkle the seasoning over the salmon.
- Drizzle each piece with 1 teaspoon olive oil.
- Place 4 cups of small frozen broccoli florets, and 1 cup sliced mushrooms (packed tight) in a bowl and toss with 1 tablespoon olive oil, ½ teaspoon apple cider vinegar, and ½ teaspoon sea salt. Spread the vegetables around the salmon on the baking sheet.
- Bake at 375° for 22-24 minutes or until the thickest piece of salmon reaches 145° internally and the broccoli cooks through.
- In the meantime, fluff the rice with a fork or rice paddle.
- Stack each salmon bowl with rice, salmon, broccoli, and mushrooms. Top each bowl with fermented (or fresh grated) ginger, diced avocado, and a lemon wedge.
Notes
Use wild caught salmon without additives.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dinner
