Description
A vibrant, nutritious meal combining pan-seared salmon, fluffy rice, seasonal vegetables, and a zesty herbal dressing for a refreshing summer dish.
Ingredients
2 cups cooked jasmine rice
4 oz fresh salmon fillet
1 cup thawed frozen corn
1 cup halved cherry tomatoes
1 cup sliced cucumber
1 bell pepper, julienned
1/2 cup dried blueberries
1/4 cup diced mango
1 avocado, sliced
3 tbsp olive oil
2 tbsp rice vinegar
1 tbsp fresh lemon juice
1 tbsp honey
1 clove garlic, minced
1 tbsp apple cider vinegar
1 tsp dijon mustard
1 tsp fresh dill
Salt and pepper to taste
Instructions
Preheat oven to 350°F (175°C)
Sauté corn in olive oil until tender
Toss salmon fillet with salt/pepper and pan-sear for 4-5 minutes per side
Assemble rice base with sautéed corn and chopped herbs
Layer salmon on rice, top with cucumber, tomatoes, bell pepper, blueberries, mango, and avocado
Whisk dressing ingredients and drizzle over assembled bowl
Garnish with remaining dill
Notes
Use brown rice for added fiber
Substitute kale or spinach for veggie variation
Add pickled vegetables for extra tang
Store leftovers in airtight containers up to 2 days
Nutrition
- Serving Size: 1 bowl (about 1 1/2 cups)
- Calories: 300
- Sugar: 8g
- Sodium: 500mg
- Fat: 14g
- Saturated Fat: 2g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 45mg