Recipes: Grilled Salmon Rice Bowl

ricebowl

I’m not completely sure why there hasn’t been a recipe on this blog since last May, but hear ye hear ye, there is finally some food action happening right now. Yesterday, I took my precious time to whip up this Grilled Salmon Rice Bowl. Although it is a jam-packed situation; I assure you it’s quite simple. I wanted to share how I achieved a hearty and nutritional-style rice bowl for those looking to fend off their Chipotle addictions for a week or two and try something healthier and extremely flavorful. To see my steps, keep reading.

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What you need:

  • Fresh Salmon Fillet ( I prefer wild caught salmon) or fish of your choice
  • 1 Red Pepper
  • 1 Green Pepper
  • 1/2 Red Onion
  • Olive Oil
  • Minced Garlic (for peppers)
  • Brown Rice Medley (I used this version from Trader Joes) or whatever rice you prefer
  • Cilantro
  • 1/2 Avocado
  • 1/2 Tomato
  • 1 lime (preferable)
  • Sriracha Sauce

I went chop crazy with my peppers, onions, tomato and avocado. I wanted to keep my sautéed veggies in thin slices for my bowl. While prepping my peppers and onions, I cooked my rice that took about 35 minutes to make. This rice medley was the perfect balance to the other textures in the rice bowl. I cooked my veggies on medium high with a few drops of olive oil and seasonings. Always remember to never overcook your vegetables because it takes the nutrients out and also the flavor.

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I seasoned my salmon with ground thyme, chilli pepper, seasoned salt, black pepper, and maybe garlic powder (hmmm can’t remember). And then chopped up the cilantro and added them to my grill pan to have them cook into the fish for extra flavor. The cilantro brings such a great kick to the fish. I really loved it.

After my veggies, rice, and salmon were done (I cooked my salmon last), I went on to chop up some avocado and tomato into dices. To start off my bowl, I placed big scoops of rice into my bowl first, and then added the sautéed veggies on the side, added my salmon on top, and then tomatoes, and avocado. I garnished the fillet with fresh cilantro and sprinkled dried basil on top of my tomatoes. For the finishing touch and an extra kick, I drizzled Sriracha sauce on top (Not pictured). And voila! A rice bowl with plenty of nutrients like omega fatty acids, antioxidants, Vitamin A and C, anti-flammatory benefits and more!

The best thing about bowls is the creativity you can have with them. I actually meant to put corn in this bowl, but totally forgot. The good thing – it didn’t feel like it was missing anything. As you can see how full this bowl is. Just see below!

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Thanks for visiting FWH! Have a great weekend! xo

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Hi! I'm Taliah Ferguson. Welcome to Fashion Was Here. I aim to make this site a one-stop shop for all things with flair and flavor.

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