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Salmon fillet over brown rice in a bowl with lettuce, cucumbers on a grey background with a napkin and fork.

Salmon Brown Rice Bowl

carrots, cucumbers, edamame

STARS

Grill a delicate fillet of salmon and serve over a bed of brown rice along with edamame, sweet carrots, green onion, and pickled Persian cucumbers. Top with spicy ginger vinaigrette to taste.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  1 hour
Active Time:  30 minutes
Ingredients

Salad

  • 2 cups carrot matchsticks
  • 4 green onions, sliced thinly
  • 1 cup edamame
  • 2 heads butter lettuce leaves
  • 4 teaspoons white sesame seeds

Salmon

  • 4 6-ounce salmon fillets
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper

Pickled Persian Cucumbers

  • 2 Persian cucumbers, sliced thinly
  • Kosher salt
  • 3 tablespoons white sugar
  • 1 cup unseasoned rice wine vinegar

Rice

  • 1 cup brown rice
  • 2 cups water

Octo vinaigrette (optional)

  • 1 garlic clove, minced
  • 2 teaspoons minced ginger
  • 1 tablespoon minced serrano pepper
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon + 1 teaspoon low-sodium soy sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon white sugar
  • ½ teaspoon black pepper
Directions
1
Whisk together all of the vinaigrette ingredients and let stand for 1 hour before using. Shake well just before dressing the dish.
2
Place the cucumbers on a parchment-lined baking sheet and sprinkle with salt. Let them sit for 30 minutes, then pat dry with paper towels.
3
Rinse the rice in the sink until the water runs clear. Add the rice and water to a saucepan, bring to a simmer, cover, and cook until the grains are tender, about 30 minutes.
4
Preheat a grill to medium heat. Season the salmon with salt and pepper and grill, skin-side down for 8 minutes, flip, then continue cooking until cooked through, 4-5 minutes more.
5
Whisk together the sugar and rice wine vinegar for the cucumbers in a bowl until the sugar dissolves. Add the cucumbers.
6
In a serving bowl, combine the cooked rice, carrot matchsticks, green onions, edamame and vinaigrette. Toss to combine.
7
Add the butter lettuce leaves, pickled cucumbers, salmon and sesame seeds to the brown rice base. eak

Salmon Brown Rice Bowl

carrots, cucumbers, edamame

STARS

Grill a delicate fillet of salmon and serve over a bed of brown rice along with edamame, sweet carrots, green onion, and pickled Persian cucumbers. Top with spicy ginger vinaigrette to taste.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  1 hour
Active Time:  30 minutes
Servings:  4

Ingredients

Salad

  • 2 cups carrot matchsticks
  • 4 green onions, sliced thinly
  • 1 cup edamame
  • 2 heads butter lettuce leaves
  • 4 teaspoons white sesame seeds

Salmon

  • 4 6-ounce salmon fillets
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper

Pickled Persian Cucumbers

  • 2 Persian cucumbers, sliced thinly
  • Kosher salt
  • 3 tablespoons white sugar
  • 1 cup unseasoned rice wine vinegar

Rice

  • 1 cup brown rice
  • 2 cups water

Octo vinaigrette (optional)

  • 1 garlic clove, minced
  • 2 teaspoons minced ginger
  • 1 tablespoon minced serrano pepper
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon + 1 teaspoon low-sodium soy sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon white sugar
  • ½ teaspoon black pepper

Directions

1
Whisk together all of the vinaigrette ingredients and let stand for 1 hour before using. Shake well just before dressing the dish.
2
Place the cucumbers on a parchment-lined baking sheet and sprinkle with salt. Let them sit for 30 minutes, then pat dry with paper towels.
3
Rinse the rice in the sink until the water runs clear. Add the rice and water to a saucepan, bring to a simmer, cover, and cook until the grains are tender, about 30 minutes.
4
Preheat a grill to medium heat. Season the salmon with salt and pepper and grill, skin-side down for 8 minutes, flip, then continue cooking until cooked through, 4-5 minutes more.
5
Whisk together the sugar and rice wine vinegar for the cucumbers in a bowl until the sugar dissolves. Add the cucumbers.
6
In a serving bowl, combine the cooked rice, carrot matchsticks, green onions, edamame and vinaigrette. Toss to combine.
7
Add the butter lettuce leaves, pickled cucumbers, salmon and sesame seeds to the brown rice base. eak