Salmon Bowl
Posted: | Categories: Recipes | Tags:add me to a bowl Easy dinner
Salmon Bowl
Melissa Ben-Ishay
Sheet pan salmon is always on rotation in our house. This recipe is a great way to reuse leftover salmon and rice in a new way, or quickly whip up dinner that’s satisfying and a little different than our usual. Add any extra veggies you have (edamame and broccoli would both be great). This would also be great with this cucumber salad.
Ingredients
6 oz. salmon fillet
Juice of 1 lemon, divided
½ teaspoon salt
2 tablespoons olive oil
2 garlic cloves, grated
Black pepper
2 mini cucumbers
1 tablespoon rice vinegar
1 teaspoon tamari
1⁄2 teaspoon honey
2 teaspoons sesame seeds
1⁄2 ripe avocado
2 teaspoons furikake
Nori, to serve
Directions
- Line a baking sheet with parchment paper and preheat the oven to 425°F.
Place the salmon on the prepared pan and pat dry with a paper towel. Squeeze 1/2 lemon over it and season with 1⁄2 teaspoon salt.
- Whisk the olive oil and grated garlic cloves together in a small bowl and use a pastry brush to brush over the salmon. Add a few turns of black pepper.
- Bake for 15-20 minutes, until the salmon flakes easily with a fork.
- While the salmon cooks, prep the cucumbers. Slice the cucumbers with a mandoline and place over a tea towel. Salt liberally and let sit for 10-15 minutes, then squeeze the water out, getting it as dry as possible.
- Place the cucumbers in a bowl and add the rice vinegar, tamari, honey, and sesame seeds. Stir it all together to evenly coat the cucumbers.
- Reheat the rice and plate with the salmon and cucumbers. Add avocado slices on top and squeeze a lemon cheek over the bowl. Sprinkle with furikake and serve (with nori, if you’d like).
