Rice Bowl with Lemon Herb Garlic Salmon,Candied Carrots,grilled Broccolini

salmon fillets

🥗Healthier: trout

💰Cheaper: canned salmon

Canned salmon is more affordable and still nutritious.

brown rice

🥗Healthier: quinoa

💰Cheaper: white rice

Quinoa is a protein-rich alternative.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive.

fresh parsley

🥗Healthier: fresh cilantro

💰Cheaper: dried parsley

Dried parsley is a cost-effective alternative.

Wash 2 cups of brown rice until the water is clear.

Ensure the water is at least half an inch above the rice.

Add 1/2 teaspoon of grated onion and salt to taste, then a splash of olive oil to the rice and stir.

Pat the thawed salmon fillets dry and season with a dry rub made from 1/2 teaspoon lemon pepper, 1/2 teaspoon paprika, 1/4 teaspoon crushed black pepper, salt to taste, and 1/2 teaspoon buttery Steakhouse seasoning.

Rub the dry rub generously on both sides of the salmon fillets and add a little olive oil to keep it moist.

Let the salmon marinate for about 10 minutes.

Boil water in a pot with a generous amount of salt for blanching the vegetables.

Cut off the woody stems of the broccolini and blanch them in the boiling water for 2 minutes.

Peel assorted carrots and prepare to candy them by adding a splash of water, a pinch of salt, juice of 1/2 lemon, and 1 tablespoon of honey in a skillet.

Cook the carrots on low heat with the lid on for about 5 minutes, then remove the lid and increase the heat to high.

Grate 1 clove of garlic into the carrots, add a pinch of chili flakes and curry powder, and a splash of olive oil for gloss.

Turn off the heat and add fresh or dry parsley to the candied carrots.

Preheat the oven to 500 degrees Fahrenheit and place the salmon skin side down on a baking sheet, adding lemon juice and sliced lemons on top.

Bake the salmon for 12 minutes, then switch to broil for 2 minutes to char the top.

Drain the broccolini and toss with olive oil, buttery Steakhouse seasoning, juice of 1/2 lemon, salt, and crushed black pepper.

Broil the broccolini for about 3 minutes until charred.

Serve the rice topped with the salmon, candied carrots, and broccolini.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens