Dijon Butter Salmon Rice Bowls
User Reviews
4.9
48 reviews
Excellent
-
Total Time
35 mins
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Servings
4
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Course
Main Course
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Cuisine
Asian
Dijon Butter Salmon Rice Bowls
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Enjoy something delicious and satisfying with this easy-to-make recipe.
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Ingredients
quick pickled ginger
- 2 ounces ginger freshly grated
- 4 radish thinly sliced (optional!
- 4 tablespoons rice vinegar
- 2 tablespoons water
- 1 teaspoon sugar
- 1/2 teaspoon salt
salmon bowls
- 1 salmon filet 2-pound
- 4 tablespoons butter unsalted
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 2 cups jasmine rice brown, cooked
- 4 green onions sliced
- 1 avocado thinly sliced
- 1/2 tablespoon Furikake Seasoning
- 1 teaspoon soy sauce low sodium
- 1 teaspoon sesame oil toasted
Instructions
quick pickled ginger
- Place the ginger and radish slices in a jar. In a bowl, whisk together the vinegar, water, sugar and salt. Pour it over the ginger and let it sit for at least 30 minutes. Store it in the fridge for a few days!
salmon bowls
- Preheat the oven to 425 degrees F. Line a sheet pan with parchment paper or foil. In a bowl, stir together the butter, mustard, garlic powder, salt and pepper.
- Place the salmon filet in the center of the sheet. Rub the top of the filet with the butter mixture, covering it completely.
- Roast for 15 minutes, until the salmon easily flakes with a fork and the top is slightly golden. Remove and slice the salmon into pieces.
- To assemble the bowls, add 1/2 to 1 cup of rice in each bowl. Top with sliced green onions and avocado. Drizzle each bowl with soy sauce and sesame oil. Sprinkle with furikake and serve!
Genuine Reviews
User Reviews
Overall Rating
4.9
48 reviews
Excellent
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