5 from 10 votes
Mediterranean Salmon Rice Bowl
The Mediterranean Salmon Rice Bowl combines seasoned, pan-seared salmon cubes with herb-infused basmati rice and a fresh chopped tomato-cucumber salad dressed with lemon, olive oil, and sumac. The balance of warm, spiced fish and aromatic rice with bright, tangy vegetables offers a satisfying texture and flavor profile that highlights Mediterranean ingredients.
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Servings:
4
Calories:
440 kcal
Course:
Main Course
Cuisine:
Mediterranean
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 440
% 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.