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Amazing Grilled Salmon Rice Bowls in 30 Minutes

Grilled Salmon Rice Bowls
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This recipe for Grilled Salmon Rice Bowls with Avocado Cream Sauce offers a nutritious and flavorful meal. It features perfectly grilled salmon, fresh vegetables, fluffy jasmine rice, and a creamy avocado sauce, making it an ideal choice for a healthy dinner or lunch.

Ingredients

Scale
  • 4 salmon fillets (about 6 oz each)
  • 2 tablespoons olive oil
  • 2 tablespoons soy sauce
  • 1 tablespoon honey
  • 2 cloves garlic, minced
  • 1 teaspoon ginger, grated
  • Salt, to taste
  • Pepper, to taste
  • 2 cups cooked jasmine rice
  • 1 cup cucumber, diced
  • 1 cup cherry tomatoes, halved
  • 1 avocado, sliced
  • 1 cup edamame, shelled and cooked
  • 2 green onions, sliced
  • Sesame seeds, for garnish
  • For the Avocado Cream Sauce:
  • 1 ripe avocado
  • 1/2 cup Greek yogurt
  • 1 tablespoon lime juice
  • 1 clove garlic, minced
  • Salt, to taste
  • Pepper, to taste
  • Water, as needed for consistency

Instructions

  1. Marinate the Salmon: Whisk together olive oil, soy sauce, honey, minced garlic, grated ginger, salt, and pepper in a bowl. Add salmon fillets, ensuring they are coated. Let marinate for at least 30 minutes.
  2. Prepare the Avocado Cream Sauce: Combine ripe avocado, Greek yogurt, lime juice, minced garlic, salt, and pepper in a blender or food processor. Blend until smooth, adding water gradually until desired consistency is reached. Set aside.
  3. Grill the Salmon: Preheat grill to medium-high heat. Remove salmon from marinade, allowing excess to drip off. Grill for 5-6 minutes per side, or until salmon flakes easily with a fork.
  4. Assemble the Rice Bowls: Place a generous scoop of cooked jasmine rice in each serving bowl. Top with diced cucumber, halved cherry tomatoes, sliced avocado, and cooked edamame.
  5. Add Salmon and Sauce: Flake the grilled salmon over the vegetables in the bowls. Drizzle generously with the avocado cream sauce.
  6. Garnish and Serve: Garnish with sliced green onions and sesame seeds. Serve immediately.

Notes

  • Feel free to customize the vegetables based on your preferences.
  • Add extra lime juice for a tangier flavor.
  • For a spicy version, mix sriracha or chili sauce into the avocado cream sauce, or sprinkle red pepper flakes over the finished bowls.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. It’s best to store the avocado cream sauce separately.
  • Salmon can be baked in the oven at 400°F (200°C) for 12-15 minutes instead of grilling.

Nutrition

Find it online: https://yummywords.com/grilled-salmon-rice-bowls/

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