Thai Salmon Brown Rice Bowls Recipe

Thai Salmon Brown Rice Bowls Recipe
Thai Salmon Brown Rice Bowls Recipe photo by Taste of Home
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Thai Salmon Brown Rice Bowls Recipe

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This speedy salmon recipe couldn't be any easier. The store-bought ginger-sesame dressing saves times and adds extra flavor to this healthy dish. — Naylet LaRochelle, Miami, Florida
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 15 min.

Ingredients

  • 4 salmon fillets (4 ounces each)
  • 1/2 cup sesame ginger salad dressing, divided
  • 3 cups hot cooked brown rice
  • 1/2 cup chopped fresh cilantro
  • 1/4 teaspoon salt
  • 1 cup julienned carrot
  • Thinly sliced red cabbage, optional

Directions

Preheat oven to 400°. Place salmon in a foil-lined 15x10x1-in. pan; brush with 1/4 cup dressing. Bake until fish just begins to flake easily with a fork, 8-10 minutes. Meanwhile, toss rice with cilantro and salt.
To serve, divide rice mixture among four bowls. Top with salmon, carrots and, if desired, cabbage. Drizzle with remaining dressing. Yield: 4 servings.

Test Kitchen tips
  • Sometimes 4-ounce salmon fillets are hard to find. Another option is to simply buy a 1-pound fillet and cut it into four portions.
  • People seem to love or hate cilantro. If it’s not your favorite, omit the cilantro and add some chopped fresh parsley instead.
  • Originally published as Thai Salmon Brown Rice Bowls in Simple & Delicious February/March 2018

    Nutritional Facts

    1 serving: 486 calories, 21g fat (4g saturated fat), 57mg cholesterol, 532mg sodium, 49g carbohydrate (8g sugars, 3g fiber), 24g protein.

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    • 4 salmon fillets (4 ounces each)
    • 1/2 cup sesame ginger salad dressing, divided
    • 3 cups hot cooked brown rice
    • 1/2 cup chopped fresh cilantro
    • 1/4 teaspoon salt
    • 1 cup julienned carrot
    • Thinly sliced red cabbage, optional
    1. Preheat oven to 400°. Place salmon in a foil-lined 15x10x1-in. pan; brush with 1/4 cup dressing. Bake until fish just begins to flake easily with a fork, 8-10 minutes. Meanwhile, toss rice with cilantro and salt.
    2. To serve, divide rice mixture among four bowls. Top with salmon, carrots and, if desired, cabbage. Drizzle with remaining dressing. Yield: 4 servings.

    Test Kitchen tips
  • Sometimes 4-ounce salmon fillets are hard to find. Another option is to simply buy a 1-pound fillet and cut it into four portions.
  • People seem to love or hate cilantro. If it’s not your favorite, omit the cilantro and add some chopped fresh parsley instead.
  • Originally published as Thai Salmon Brown Rice Bowls in Simple & Delicious February/March 2018

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