Crunchy Brown Rice Bowls with Salmon and Herbed Tahini
With sweet honey glazed salmon, crispy golden brown rice and a creamy tahini dressing, these bowls are perfect for any night of the week. (DF, GF)
Servings: 4 -6 servings
Calories: 615kcal
Ingredients
- 4 salmon filets about 6 oz each
- 2 tbsp honey
- 1 tbsp soy sauce
- 2 tsp lime juice
- 1 tsp sesame oil
- Sliced cucumber for serving
For the Crunchy Brown Rice
- 1 1/2 cups cooked brown rice chilled
- 1/4 cup oil
For the Herbed Tahini
- 1/3 cup tahini
- 2 tbsp olive oil
- Juice from 1 lime
- 1 tbsp honey
- 1/2 tsp salt
- 1/2 cup packed cilantro and/or mint
Instructions
- Preheat the broiler and place the salmon filets on an oiled sheet pan.
In a small bowl, whisk together honey, soy sauce, lime juice and sesame oil. Brush over each piece of salmon. Broil for 10-15 minutes until the salmon is browned and flakes apart. - To make the crunchy rice, heat 1/4 cup oil in pan over medium high heat until shimmering. Use a spatula to press the brown rice into the pan. Cook uncovered for 15-20 minutes until you see a golden crust start to form on the sides. Run the spatula along the bottom of the pan and carefully flip the rice onto a plate.
- To make the herbed tahini, place tahini. olive oil, lime juice honey and salt in a high speed blender. Blend until smooth. Add in herbs plus 1/2 cup water and blend again. If it still seems too thick, add another 1/4-1/2 cup of water until the desired consistecy is reached.
- To serve, divide the crunchy rice among bowls, top with salmon, sliced cucumber and a squeeze of fresh lime juice.
Nutrition
Serving: 1/6 recipe | Calories: 615kcal | Carbohydrates: 25g | Protein: 37g | Fat: 41g | Saturated Fat: 6g | Polyunsaturated Fat: 32g | Cholesterol: 95mg | Sodium: 440mg | Fiber: 2g | Sugar: 10g