SALMON AND CITRUS RICE BOWL
Salmon is an excellent source of omega-3 fatty acids, which benefit not only your complexion but also your heart. A slightly sweet, ginger-spiked sauce doubles as a marinade and a low-fat dressing in this dinner.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Number Of Ingredients 13
Steps:
- Cut away peel and pith from 2 oranges. Cut between orange membranes, and let fruit and juice fall into a bowl. Squeeze juice into bowl, and discard membranes. Cut segments into small pieces, and place in a separate bowl. Juice remaining 2 oranges, and add to juice in bowl (for a total of 1 cup).
- Bring orange juice, sliced ginger, bay leaf, and coriander to a boil in a small saucepan. Cook until mixture is reduced to 2/3 cup, about 6 minutes. Let cool completely. Strain, and whisk in vinegar, soy sauce, honey, and oil.
- Combine 3 tablespoons juice mixture and salmon in a resealable plastic bag, turning to coat. Refrigerate salmon and remaining juice mixture for at least 1 1/2 hours (or up to 3 hours).
- Cook rice according to package instructions.
- Preheat broiler. Remove salmon from marinade, and pat dry with paper towels. Discard marinade. Place fillets on a baking sheet, and broil until cooked to desired doneness, about 5 minutes for medium. Transfer to a dish. Let salmon cool slightly, and flake into bite-size pieces.
- Divide rice among 4 bowls. Top with salmon, peas, and orange segments. Garnish with mint and sesame seeds. Drizzle each serving with 1 1/2 tablespoons of the reserved juice mixture.
Nutrition Facts : Calories 459 g, Cholesterol 62 g, Fiber 6 g, Protein 29 g, SaturatedFat 2 g, Sodium 108 g
DOENJANG SALMON RICE BOWL
This speedy meal is for seekers of the sweet-salty, known as dan-jjan in Korean. Doenjang, a glorious Korean fermented soybean paste, anchors the sauce with funk and umami. This sauce, balanced with sweet mirin and tangy rice vinegar, both marinates and lacquers salmon, which is quick-roasted. Cutting the fish into cubes allows more surface area for the salmon fat to render quickly, while the centers cook to a medium-rare, melt-in-your-mouth tenderness, a satisfying contrast to the still-crunchy, just-charred onions. This soul-warming breakfast, lunch or dinner tastes best with white rice, kimchi and whatever other accompaniments you might enjoy.
Provided by Eric Kim
Categories weekday, seafood, main course
Time 30m
Yield 2 to 4 servings
Number Of Ingredients 10
Steps:
- In a medium bowl, whisk the brown sugar, oil, doenjang, mirin and vinegar until the sugar and doenjang dissolve. Season with salt and pepper. Add the salmon to the marinade and turn with your fingers to evenly coat. Cover and marinate in the refrigerator for at least 10 minutes and up to 8 hours.
- When ready to cook, heat the oven to 425 degrees. Add the onion slices to a sheet pan or shallow baking dish. Dump the salmon and its marinade over the onion and toss to combine. Arrange the salmon and onion in a single layer.
- Roast until the doenjang glaze bubbles like hot lava along the edges of the pan and the salmon is opaque but still slightly pink in the center, rotating the pan halfway through, 9 to 12 minutes. Divide the rice then the salmon among bowls and serve with kimchi, if desired.
SPICY SALMON BOWLS OVER BROWN RICE
This recipe is a delicious way to get some healthy foods in your family's diet. Salmon, brown rice, fresh crunchy vegetables, and a spicy sauce will perk up their taste buds and bring you compliments.
Provided by Bibi
Time 50m
Yield 4
Number Of Ingredients 19
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a sheet pan with aluminum foil and place salmon fillets on top.
- Stir soy sauce, avocado oil, chili-garlic sauce, ginger, honey, sesame oil, and lime juice together in a small bowl; brush over salmon fillets. Set remaining sauce aside for dressing.
- Bake salmon in the center of the preheated oven until it flakes easily with a fork, about 15 minutes. Remove from the oven and let cool, about 15 minutes.
- Divide rice evenly between 4 bowls and top with salmon fillets. Distribute carrots, snow peas, avocado, and bell peppers evenly between the bowls; sprinkle green onion over top.
- Stir reserved soy sauce mixture with peanut butter, rice wine vinegar, and garlic powder; add water until dressing reaches desired consistency. Drizzle over the bowls and sprinkle with sesame seeds.
Nutrition Facts : Calories 543.6 calories, Carbohydrate 43.4 g, Cholesterol 48.7 mg, Fat 29 g, Fiber 9.4 g, Protein 30.9 g, SaturatedFat 4.4 g, Sodium 1301.6 mg, Sugar 7.1 g
SALMON-SHIITAKE RICE BOWLS
Here's a sure-fire way to up your rice bowl game for an easy weeknight dinner. Umami, the fifth flavor we can't get enough of shows up in both the sautéed shiitake mushrooms and the miso paste that is used in the glaze on the buttery salmon.
Provided by Lauryn Tyrell
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Time 45m
Number Of Ingredients 10
Steps:
- Whisk miso with 1 tablespoon each honey and vinegar in a shallow vessel. Add salmon, turn to coat. Cover and refrigerate. Toss cucumber with 1/2 teaspoon salt; let stand 10 minutes, then drain. Toss with remaining 1 teaspoon honey and 1 tablespoon vinegar.
- Melt butter in a saucepan over medium heat. Add mushrooms; season with salt and pepper. Cook, stirring, until golden, about 5 minutes. Stir in rice; cook, stirring, 1 minute. Add 1 3/4 cups water; season. Bring to a boil, then reduce heat to low, cover, and cook 15 minutes.
- Remove from heat; add peas and let stand, covered, 10 minutes. Fluff with a fork. Preheat broiler. Scrape marinade off salmon; place on a broiler pan and broil until blackened in places and cooked through, 5 to 6 minutes. Let cool; serve with rice and cucumber.
CITRUS SHRIMP RICE BOWLS
Why make a marinade and a dressing when you can make one sauce that works as both?
Provided by Anna Stockwell
Categories Bon Appétit Dinner Quick & Easy Quick and Healthy Rice Shrimp Citrus Orange Cucumber Avocado Dairy Free Tree Nut Free Peanut Free Seafood Shellfish
Yield 4 servings
Number Of Ingredients 12
Steps:
- Whisk orange juice, Sriracha, honey, soy sauce, 1/4 cup oil, and 1 Tbsp. lime juice in a medium bowl. Set aside half of dressing in a small bowl for serving. Add shrimp to remaining sauce and toss to coat; season lightly with salt. Let sit, tossing occasionally, 15 minutes.
- Meanwhile, using a paring knife, remove peel and white pith from oranges, being careful not to remove too much of the flesh; discard. Slice oranges into 1/2"-thick rounds, then cut into 1" pieces. Transfer to a medium bowl and add cucumbers, scallions, and remaining 1 tsp. lime juice; toss to combine. Season with salt.
- Heat remaining 2 Tbsp. oil in a large skillet over high. Working in batches if needed, cook shrimp until charred in spots and cooked through, about 3 minutes per side.
- Divide rice among bowls. Top with shrimp, citrus salad, and avocado and drizzle with reserved dressing.
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GARLIC BUTTER SALMON AND CITRUS RICE - WOMAN'S DAY
From womansday.com
Servings 4Total Time 35 minsEstimated Reading Time 1 minCalories 555 per serving
- Heat oven to 400°F. In a small pot, combine orange zest and juice, soy sauce, 1 1/2 cups water, and 1/4 teaspoon each salt and pepper and bring to a boil.
- Stir in rice and return to a boil, then reduce heat and simmer, covered, until all the water is absorbed and rice is tender, 20 to 24 minutes.
- Meanwhile, in a small bowl, whisk together lemon juice, honey, butter, paprika, garlic, and 1/4 teaspoon each salt and pepper.
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