I’m obsessed with these salmon rice bowls. You probably should be, too.
They’re filling but not loaded with carbs or fats or processed things – perfect for anyone who’s trying to stick to a “healthy eating in 2014″ resolution. Plus, um, they’re delicious.
OH , ALSO! The best part: these are insanely easy to make. Cook some rice, steam some broccoli (or green beans or spinach or whatever you’ve got in the fridge!) bake some salmon, slather the whole thing in sauce. Bam! Done.
I like to cook big batches of rice and keep it in the fridge all week, then scoop some out to throw into stir fry or salmon bowls whenever the mood strikes. You could really make all the components in advance, actually – just keep them separate in the fridge until you’re ready to eat, then throw them all together for a quick lunch or dinner.
Also, a note: the sauce makes enough for a light coat over all of the food. If you like things a little saucier, double the recipe for twice the orange-y, teriyaki-y goodness. Enjoy!
- 2 Tbsp. extra virgin olive oil
- 1 clove garlic, minced
- 1 cup fresh squeezed orange juice
- 1/3 cup teriyaki sauce
- 1 tsp. worcestershire sauce
- 1 Tbsp. brown sugar
- salt and pepper to taste
- 2 cups uncooked brown rice
- 3 cups broccoli crowns
- 4 6-oz. salmon portions
- In a small saucepan, heat olive oil over medium heat.
- Add garlic to oil and sauté until fragrant, about 1 minute.
- Whisk in remaining sauce ingredients and bring sauce to a simmer.
- Cook rice according to package directions.
- Brush a few teaspoons of the teriyaki sauce over the salmon. Bake at 350 for 12-15 minutes until cooked through.
- Steam or sauté broccoli until cooked through.
- To assemble, scoop rice and broccoli into bowls and top with a piece of salmon. Pour a ladleful of the orange teriyaki sauce over the top and serve immediately.