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Salmon Broccoli Rice Bowl

Salmon Broccoli Rice Bowl Recipe

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 530
Ingredients Method Notes

Ingredients
  

  • 1 cup jasmine rice
  • 1 lb broccoli florets
  • 4 salmon fillets (4–6 oz each)
  • 2 tbsp neutral oil
  • 3 tbsp soy sauce
  • 2 tbsp honey
  • 1 tbsp rice vinegar
  • 1 tsp grated fresh ginger
  • 1 clove garlic
  • 1 tsp toasted sesame oil
  • 1 tsp cornstarch mixed with 1 tbsp cold water
  • Sliced green onions and toasted sesame seeds

Method
 

  1. Rinse rice, combine with 1½ cups water, bring to a boil, cover, and simmer 15 minutes. Rest covered 5 minutes, then fluff.
  2. Preheat oven to 425°F (220°C). Toss broccoli with 1 tbsp oil and salt; roast 12–15 minutes until browned and tender.
  3. Pat salmon dry, season with salt. Heat remaining 1 tbsp oil in a skillet over medium-high. Sear salmon 4 minutes per side (adjust for thickness) until golden and barely firm.
  4. Whisk soy sauce, honey, vinegar, ginger, garlic, sesame oil, and cornstarch slurry. Pour into the wiped skillet and stir over medium heat 1 minute until thickened.
  5. Divide rice into bowls, top with broccoli and salmon, spoon glaze over, and garnish with green onions and sesame seeds.

Notes

If your salmon fillets are on the thicker side, pull them just before they feel fully firm; they will finish cooking as they rest. The glaze thickens quickly, so have your bowls ready before you start it.