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Easy Salmon Rice Bowls with Creamy Curry Dressing
5 from 63 votes

Easy Salmon Rice Bowls with Creamy Curry Dressing

This recipe combines seared and baked salmon with turmeric-spiced yellow rice, fresh lettuce, sliced tomato, and crumbled feta. The creamy curry vinaigrette, made with mayonnaise and curry powder, adds a mild tangy, spiced flavor that ties the bowl together. The salmon is seasoned with garlic, onion, turmeric, and paprika, creating a flavorful crust. This dish balances protein, vegetables, and grains in a bowl ideal for an easy, satisfying meal.

Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 1 serving
Calories: 375 kcal
Course: Salad
Cuisine: American

Ingredients

  • 1 salmon filet fresh or frozen, wild Alaskan
  • ½ cup yellow rice
  • lettuce (romaine, spring mix, etc...)
  • tomato sliced
  • feta cheese crumbled
  • cooking oil for searing
  • garlic powder to taste
  • onion powder
  • Turmeric
  • paprika
  • salt
  • black pepper
CREAMY CURRY VINAIGRETTE:
  • 3 TBSP mayonnaise or store bought mayo or plain yogurt
  • ½ tsp curry powder plus more to taste
  • ½ tsp white vinegar
  • mustard powder a pinch, optional
  • onion powder a pinch
  • garlic powder a pinch
  • black pepper to taste
  • salt to taste

Instructions

    Cup of Yum
  1. For the yellow rice, grab a store-bought packet or whip up your own! Combine 1/2 cup rice with 1 cup of vegetable broth, and a pinch of salt, pepper, turmeric, garlic + onion powder and a few strands of saffron and cook rice as per usual. Unless you're using microwave rice, this will take exactly 20 minutes for fluffy fragrant rice.
  2. Next move on to the salmon.
  3. Season both sides with garlic powder, onion powder, turmeric, paprika salt and pepper. Feel free to sneak in a little cayenne pepper into the mix for a kick! [I can't help but add it to everything!]
  4. Pop the salmon on the grill or try out this sear-bake combo: preheat your oven or toaster oven to 450 F. Pour a little bit of oil into a pan and wait for it to heat up. Once hot, add salmon and sear on both sides for approx 2 minutes each. With a spatula, move the salmon to a foil lined baking sheet and bake for approximately 5-10 minutes depending on thickness. You should notice a delish golden crust on the outside and a tender flaky inside.
  5. For the sauce, whisk together mayo (or yogurt), vinegar and spices and serve room temperature. You can dip your fork in it and then dig in to your chop chop or go ahead and drizzle it all over the place. Its divine!
  6. In a nutshell -- cook the rice, then the protein, chop veggies, crumble cheese and get your layer on! I opted for green, then rice, more greens, veggies, salmon, creamy curry sauce, and a light dusting of feta cheese on top.
  7. Commence faceplant.

Notes

  • Nutrition facts provided are estimates and may vary depending on vegetable and extra ingredient choices.

Nutrition Information

Calories 375kcal (19%) Carbohydrates 24g (8%) Protein 41g (82%) Fat 11g (17%) Saturated Fat 2g (10%) Polyunsaturated Fat 4g (24%) Monounsaturated Fat 4g (20%) Cholesterol 96mg (32%) Sodium 92mg (4%)

Nutrition Facts

Serving: 1 serving

Amount Per Serving

Calories 375

% Daily Value*

Calories 375kcal 19%
Carbohydrates 24g 8%
Protein 41g 82%
Fat 11g 17%
Saturated Fat 2g 10%
Polyunsaturated Fat 4g 24%
Monounsaturated Fat 4g 20%
Cholesterol 96mg 32%
Sodium 92mg 4%

* Percent Daily Values are based on a 2,000 calorie diet.