Garlic Butter Salmon Rice Bowl recipe - Quick and Easy Rice Bowl dishes - Tasty Salmon recipes

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and provides a similar richness.

salmon fillets

🥗Healthier: trout

💰Cheaper: canned salmon

Canned salmon is more affordable and still nutritious.

soy sauce

🥗Healthier: coconut aminos

💰Cheaper: tamari

Coconut aminos are lower in sodium and gluten-free.

rice

🥗Healthier: quinoa

💰Cheaper: brown rice

Quinoa is a protein-rich alternative.

Wash hands before starting.

Wash 2 cups of rice until the water is no longer cloudy.

Add water to the rice, covering it by about half an inch.

Grate 1 clove of garlic into the rice and add 1 tablespoon of onion, 1/2 teaspoon of bouillon, and salt to taste.

Add 1 tablespoon of cold pressed coconut oil to the rice and stir to season the water well.

Add 1 whole scotch bonnet chili to the rice for flavor and leave it whole.

Prepare the salmon by feeling for any bones and removing them with kitchen tweezers.

Trim the belly off the salmon and save it for fish stock later.

Season the salmon with 1/2 teaspoon of crushed black pepper, salt to taste, 1/2 teaspoon of lemon pepper, 1/2 teaspoon of curry powder, 1/2 teaspoon of regular paprika, 1/2 teaspoon of grainy Dijon mustard, 1/2 teaspoon of regular Dijon mustard, and juice of 1/2 lemon.

Add 2 tablespoons of oil to the seasoning and mix to form a paste.

Apply a generous amount of the marinade onto each piece of salmon and brush it on.

Let the salmon sit at room temperature for about 10 minutes before cooking.

Chop up scallions and 1 carrot for the rice and fluff the rice to mix in the vegetables.

Cover the rice cooker and leave it on warm to soften the vegetables.

Cut carrots, yellow squash, and onion for the rice bowl, and slice 1 jalapeno after removing the seeds.

Mince the scotch bonnet chili for the onion sauce.

Crush garlic cloves for the onion sauce and add 1/4 teaspoon of curry powder, salt, and crushed black pepper to taste.

Add 1/2 teaspoon of Dijon mustard and 1/2 teaspoon of grainy mustard to the onion sauce, along with the juice of 1/2 lemon.

Add chopped green olives and fresh parsley to the onion sauce.

In a pan, heat oil on high and add carrots first, seasoning with salt and crushed black pepper.

Once carrots are cooked, add zucchini, garlic cloves, jalapeno, and a sprinkle of parsley, then turn off the stove.

Cook the salmon in a splash of oil over medium low heat.

Serve the rice first, molding it for presentation.

Add a healthy serving of vegetables on top of the rice.

Place the cooked salmon on top of the vegetables.

Drizzle the onion mustard sauce over the salmon and vegetables.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens