Grilled Salmon Rice Bowl
This Grilled Salmon Rice Bowl is a delicious and healthy meal that combines perfectly grilled salmon with fluffy rice, fresh vegetables, and a vibrant sauce. It’s perfect for a nutritious lunch or dinner and can be easily customized with your favorite toppings.
Equipment
- 1 Grill or grilling pan
- 1 Medium saucepan
- 1 Mixing bowl
- 1 Whisk
- 1 Cutting board
- 1 Serving bowls
Ingredients
- 4 pieces salmon fillets 6 oz each
- 2 cups cooked jasmine rice
- 1 cup broccoli florets
- 1 cup sliced carrots
- 1 piece bell pepper Sliced
- 4 pieces green onions Chopped
- ¼ cup soy sauce
- 2 tablespoons sesame oil
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- to taste salt and pepper
- for garnish sesame seeds Optional
- for garnish fresh cilantro or parsley Optional
Instructions
- Preheat your grill or grilling pan over medium-high heat.
- In a mixing bowl, whisk together soy sauce, sesame oil, honey, rice vinegar, garlic, ginger, and a pinch of salt and pepper to create your marinade.
- Place the salmon fillets in the marinade and let them sit for about 10 minutes.
- While the salmon is marinating, bring a medium saucepan of water to a boil and blanch the broccoli florets and sliced carrots for about 2-3 minutes. Drain and set aside.
- Remove the salmon from the marinade and discard the marinade. Grill the salmon for about 4-5 minutes on each side or until cooked through and flaky.
- In serving bowls, layer the cooked jasmine rice followed by the grilled salmon, blanched vegetables, sliced bell pepper, and chopped green onions.
- Garnish with sesame seeds and fresh cilantro or parsley if desired. Serve immediately.
Notes
Feel free to customize the vegetables in the rice bowl according to your preference.
If you want a spicy kick, consider adding sliced jalapeños or a drizzle of sriracha on top.
Leftover marinated salmon can be stored in the fridge for up to 24 hours before grilling.