Mediterranean Salmon Rice Bowl
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
4
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Calories
440 kcal
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Course
Main Course
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Cuisine
Mediterranean
Mediterranean Salmon Rice Bowl
Description
This recipe features salmon cubes marinated briefly in a blend of olive oil and spices including oregano, cumin, smoked paprika, coriander, turmeric, and salt. The spice mix imparts warmth and complexity that feels typical of Mediterranean cuisine. The salmon is seared until golden to lock in moisture and create a slightly crisp exterior.
The basmati rice is cooked with dill weed, olive oil, and salt, which infuse the grains with a subtle herbaceous note and richness. Cooking the rice with a paper towel beneath the lid helps achieve fluffy, separated grains. The vegetable salad is a simple mix of diced Roma tomatoes and Persian cucumbers tossed with olive oil, lemon juice, sumac, and salt, providing a bright and tangy contrast to the warm components.
Assembled bowls divide the aromatic rice topped with the spiced salmon and fresh salad, presenting a balanced meal with a variety of textures — tender fish, fluffy rice, and crisp vegetables. This dish can be customized with additional Mediterranean elements such as olives or feta if desired.
For best salmon results, sear the pieces on medium-high heat for 2–3 minutes per side until a golden crust forms while maintaining moistness inside. The vegetable salad can be enhanced with a drizzle of pomegranate molasses for added flavor. Batch cooking and storing salmon and rice separately facilitates quick meal assembly when needed.
Ingredients
Salmon
- 1 lb salmon cut into cubes
- 1 tbsp olive oil
- 1 tsp oregano
- ½ tsp cumin
- ½ tsp smoked paprika
- ½ tsp Coriander
- ½ tsp Turmeric
- ½ tsp salt
Rice
- 1 cup basmati rice
- 1 tbsp dill weed
- 1 tbsp olive oil
- ½ tsp salt
Vegetable Mix
- 2 Roma tomato chopped
- 2 cucumber chopped, Persian
- 1 tbsp olive oil
- ½ lemon juiced
- 1 tsp sumac
- 1/4 tsp kosher salt
Instructions
- Place the salmon in a bowl. Add in the olive oil, oregano, cumin, smoked paprika, coriander, turmeric and salt. Toss to make sure every piece of salmon is coated with the spice mix.
- Place the rice in a saucepan with the dill weed, salt and olive oil. Top with 1 1/2 cups water or as much so the water comes about an inch over the rice. Turn the heat to medium high and cook until the water has almost evaporated, about 15 minutes.
- Top the saucepan with a paper towel and place the lid on. Turn the heat to medium low and cook for 10 more minutes. Turn the heat off and let the rice sit for 10 minutes before serving.
- While the rice is cooking, heat a nonstick pan over medium high heat. Sear the salmon pieces for 2-3 minutes on each side until they are golden brown and completely cooked.
- To make the salad, mix the tomatoes, cucumbers, olive oil, lemon juice, sumac and salt in a bowl.
- Once the salmon and rice are cooked, start assembling the bowls. Divide the rice between serving bowls, top with the salmon and the salad.
Notes
- Sear salmon cubes over medium-high heat for 2-3 minutes each side until golden and cooked through, adjusting time based on thickness.
- Toss chopped vegetables with pomegranate molasses for a tangy-sweet flavor boost if desired.
- Add toppings like olives, roasted red peppers, or feta cheese to customize the bowl.
- Cook rice and salmon in advance and store separately in the refrigerator for quick bowl assembly later.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 440 kcal
% Daily Value*
| Calories | 440kcal | 22% |
| Carbohydrates | 41g | 14% |
| Protein | 27g | 54% |
| Fat | 18g | 28% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 10g | 50% |
| Cholesterol | 62mg | 21% |
| Sodium | 782mg | 33% |
| Potassium | 766mg | 16% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 479IU | 10% |
| Vitamin C | 12mg | 13% |
| Calcium | 50mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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