Description
The moment I took my first bite of this bowl, I knew it would become a weeknight staple. The honey-glazed salmon is sweet and savory, the rice is golden and crispy, and the creamy herbed tahini brings it all together. It’s dairy-free, gluten-free, and totally satisfying.
Ingredients
Salmon:
4 salmon filets (6 oz each)
2 tbsp honey
1 tbsp soy sauce
2 tsp lime juice
1 tsp sesame oil
Sliced cucumber (for serving)
Crunchy Brown Rice:
1½ cups cooked brown rice (chilled)
¼ cup oil
Herbed Tahini Sauce:
⅓ cup tahini
2 tbsp olive oil
Juice from 1 lime
1 tbsp honey
½ tsp salt
½ cup packed cilantro and/or mint
Instructions
Mix honey, soy sauce, lime juice, and sesame oil. Brush over salmon. Bake or pan-sear until just cooked.
In a skillet, heat oil. Add chilled brown rice and press into a single layer. Cook without stirring until crispy and golden.
Blend tahini, olive oil, lime juice, honey, salt, and herbs until smooth. Add water to thin if needed.
Assemble bowls with crispy rice, salmon, cucumber, and drizzle with herbed tahini.
Notes
Fresh, crunchy, and full of nourishing goodness—this bowl is a feel-good dinner done right.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 590 per serving
- Sodium: 520mg per serving
- Fat: 36g per serving
- Carbohydrates: 30g per serving
- Fiber: 4g per serving
- Protein: 36g per serving