Crispy Salmon Rice Bowl
With every bite, this "remixed" salmon rice bowl transported me back to sun-drenched Mediterranean shores. It's a dish that's both familiar and exciting, perfect for a quick and healthy weeknight dinner or a casual weekend lunch.
Ingredients
- 1 cup basmati rice
- 2 salmon fillets 6-8 ounces each
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/4 teaspoon Aleppo pepper
- Juice of 1/2 lemon
- 1/2 red bell pepper diced
- 1 green onion thinly sliced
- 1/4 cup fresh cilantro chopped
- 1/4 cup crumbled feta cheese
- Tahini Green Goddess Sauce recipe below
Instructions
- Cook the rice: Cook the rice according to package directions.
- Season the salmon: Combine olive oil, oregano, garlic powder, Aleppo pepper, and lemon juice. Rub the mixture onto both sides of the salmon fillets.
- Cook the salmon: Heat a skillet over medium-high heat. Add the salmon fillets, skin-side down, and cook for 4-5 minutes per side, or until the fish flakes easily with a fork.
- Assemble the bowls: Divide the cooked rice among bowls. Top with the salmon, bell pepper, green onion, cilantro, and feta cheese. Drizzle with tahini green goddess sauce.
Notes
Tahini Green Goddess Sauce:
1/2 cup tahini
1/4 cup fresh parsley, packed
1/4 cup fresh dill, packed
1/4 cup fresh basil, packed
1/4 cup lemon juice
1/4 cup water
2 cloves garlic, minced
1/4 teaspoon salt
1/8 teaspoon black pepper
Combine all ingredients in a blender and blend until smooth. Adjust consistency with water as needed.